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Michelin starred chef Andy Mcfadden from London’s L’Autre Pied restaurant in Blandford street creates three recipes using scallop, grouse & raspberries recipes The starter Ceviche of hand dived scallops with black quinoa, creme fraiche, radishes, fennel and dill The main Roast grouse with spring roll of its legs, beetroot, black pudding, toasted hay & blackberries Dessert Raspberries, lime and marinated blueberries with chocolate streusel You can find the recipes here
