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It’s a great combination, lemon and pistachio. A little bit Med, a little bit North African, a little bit East End of London. The sharp kick of lemon counters the sweetness of the pistachios perfectly and it goes down jolly nicely with a glass of Chapel Down Nectar dessert wine from Kent.
Unsalted butter, farmed eggs, caster sugar, plain flour, pistachio nuts, lemon & vanilla
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