On the menu this week for our evening meal we have a rustic French-style duck cassoulet, slow cooked in the Aga then served off the bone with smoked lardons, Toulouse sausage and cannellini beans in a rich tomato sauce. We also have a traditional country-style chicken casserole cooked on the bone with baby carrots and potatoes – both are served with crusty bread baked in the Aga. Our pudding this week is a dark chocolate orange tart, homemade and garnished with fruit.

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