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Cutlet of Lamb and Pomme Fondant with Provencal Garnish

Simon Gueller, head chef at The Box Tree Restaurant in Ilkley, Yorkshire, shares an exquisite main course from his fine dining menu.

For the Provencal ratatouille

For the fondant potatoes

For the anchovy beignets

For the tempura batter

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» Top Wine Matches For This Recipe

Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Cutlet of Lamb and Pomme Fondant with Provencal Garnish.

 
 

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