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Creamy vegetable fricassee
For this fricassee, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with sour cream to make a wonderful, creamy coating sauce. Serve with whole-grain or seeded bread, for a delicious, satisfying meal.
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Greek stifado
A tempting beef casserole - with artichoke hearts, fava beans, new potatoes and juicy, purple-skinned kalamata olives - that is...