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sunflower
Course Introduction to Indian Cuisine
Lamb Korma
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Potato and fruit paper
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Digestive Gin Tonic
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Chard meringue with mint
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Banana split
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Gadus
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alioli
almond powder
apricots
añejo rum
beef bones
black beans
blanched lemon peel
calcium gluconolactate
calvados
chicharrón
chicken legs
chorizo from Jabugo
Demi glace
dried ceps
EVOO butter
EVOO cornicabra ortegas
fennel
figs
Flama dough
flaxseed
glucose powder
granulated sugar
grapefruit juice
green leaves
Guajillo chili
mandarin reduction
Medjool date
Mexican chocolate
nitrous oxide cartridges
nuts
obulato
olives
pea pods
raspberries
sea purslane
sesame paste
spider crab
sweet potato
sweet soy sauce
tapioca granules
tartufata sauce
white cheese
white or streaky bacon
whole nuts
yellow pectin
