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If you think that Cranberry Sauce is only served with turkey, think again! Mrs Darlington’s recipe make this delicious, little red berry-based sauce perfect with all types of poultry: chicken, goose or duck. Well worth a try.
As mild as it is tasty, this French delight is a wonderful addition to salad dressings – and if you’re making toad in the hole, try brushing some of Mrs Darlington’s Dijon Mustard on your sausages before you put it in the oven – you really will taste a difference.
Smooth, golden and packing a great big punch of warmth and flavour, Sarah Darlington’s English Mustard works wonders for the Sunday roast beef, cold cuts of meat, pork pies and a ploughman’s lunch – try mixing it with some of Sarah Darlington’s traditional Mayonnaise and honey for a tantalising dip for chipolata sausages.
Packed full of vegetables, Kent Bramley apples, sugar, Mustard and spices. This is one of Mr Darlington’s favourite chutneys, he loves it on Cheese sandwiches. No wonder it is an award winner.
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1 Large Meat Pie
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500g Diced Chicken Breast