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Potato and Mushroom Persillade
  • 350g peeled floury potatoes, such as king edward, cut into 5 to 6mm slices
  • 5 tbsp duck or goose fat (or see tip for a vegetarian alternative)
  • 1 small onion, halved and thinly sliced
  • 15g fresh flatleaf parsley leaves
  • 2 small garlic cloves
  • 300g mushrooms, cleaned and thickly sliced if large
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