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In this recipe, the chefs from West London Shooting School’s Standbury’s Restaurant have balanced the rich flavour with sweet potato and parsnip mash, topped off with silky wild mushrooms.
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This recipe has been developed by West London Shooting School for their very own Stanbury’s restaurant, and combines the rich flavour of pigeon breast with sweet potato and parsnip mash for a perfect balance. Topped off with tasty wild mushrooms!
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