Cooking time: 45 minutes
10 Small Shallots, peeled & cut into quarters
1 Sprig of Rosemary
250g Blueberries, washed
100ml Red Wine
2tsp Redcurrant Jelly
1tsp Dijon Mustard
Salt and Pepper
Juliet Bidwell creates a Blueberry, Shallot & Rosemary Sauce to accompany a roast chicken or roast duck
- words: Juliet Bidwell
- pictures: David Merewether
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