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Michelin star chef Clare Smyth create Dover Sole, lovage, shellfish, sea vegetable minestrone

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Watch Clare Smyth create Dover Sole, lovage, shellfish, sea vegetable minestrone. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.

Get Clare’s recipe here:

The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands.

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Written by The Chef's Circle

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