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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Brunswick stew -by Michael Connor

11 September 2006
Brunswick stew -by Michael Connor

INGREDIENTS

2 chickens
4oz butter
2 onions
3 sticks celery
4 potatoes
8oz sweet corn
8oz lima beans
8oz okra
2lb tomato concassé
2 pints chicken stock
1tsp Tabasco
1tbs Worcestershire sauce
Milled salt and pepper

METHOD

Clean skin and cut the chicken into pieces. Clean trim and roughly chop the vegetables. Place the chicken in a large pot and simmer in the stock until tender. Remove chicken from the liquor and add the remaining ingredients. Simmer for 45 minutes. Add the chicken and heat through before serving.

Michael Connor

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