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15/03/2013

MacAulay and Co Chef Jacqueline O'Donnell presents archive programmes celebrating the art of cooking and cuisine. Nancy Nicolson travels to South Africa to sample the delights of African food, including a meal made with all parts of a sheep, and in extracts from MacAulay & Co, nutritionist Juliet Hello on the importance of a rainbow diet + examples from Jacqueline on how to prepare her favourite recipes.

1 hour

Last on

Fri 15 Mar 2013 03:00
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