The Warrington by Gordon Ramsay

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A Rather Unusual Chinaman

A Rather Unusual Chinaman

Sunday, November 07, 2010 - Bowl of clams, parsley and pear cider - I've got a real thing for clams at the moment and this dish was a simple combination of great flavours. My starter of sweet clams were cooked a la mariniere, with pear cider being used instead of white wine. Really delicious...Braxted Hall double lamb chop: The sweet lamb was accented by slightly salty mouthfuls of samphire, and the generous creamy smoked garlic butter brought all the flavours together. A fabulous dish, comprising of a mere 4 main ingredients.

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