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    Richard Corrigan

    Richard Corrigan

    We've been hearing that fears over serving up the perfect dinner is one of the top stresses for people in the run up to Christmas. So who better than one of our top Irish chefs to give us a few quick culinary tips on how to make things that little bit easier on the day. Richard Corrigan joins Marian from London.   Marmalade Goose with GravyServe this with Stuffing Balls  Serves 81 x 5kg  goose, giblets and neck reserved for the gravy50 g        marmalade GravyGiblets and neck ( washed)Goose wings (washed)1 large onion, halved2 sticks celery, halved1 large carrot, halvedA sprig ...


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