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With Matt Lyons, head chef of The Jolly Crick­eters, Seer Green

Buckinghamshire Advertiser - - FOOD AND DRINK -

APPY New Year to all. The Christ­mas sea­son al­ready seems a faded mem­ory here at The Jolly Crick­eters. The kitchen team has been kept busy whist I have been putting to­gether a new sea­sonal menu, which launches this week­end.

By popular de­mand crab is once again back on the menu.

It is sup­plied as al­ways by the award win­ning `Fly­ing Fish’ in Corn­wall. This dish is easy to pre­pare and it’s fresh and per­fect for a starter or a light lunch served with a glass of chilled Bri­tish sparkling wine, we sell the award win­ning Bri­tish Nyetim­ber sparkling wine by the glass and the bot­tle at the Pub.

Ev­ery Fri­day be­tween 5-7pm we of­fer our House Cham­pagne, Prosecco and English Sparkling Wine at half price. We be­lieve the start of ev­ery week­end is worth cel­e­brat­ing, Cheers! 3 thinly sliced spring onions 1 de seeded and finely chopped

red chilli 1 tea­spoons Di­jon mus­tard 1 tea­spoon whole­grain mus­tard 1 tea­spoon of pa­prika Splash of tobasco and

Worces­ter­shire sauce Pinch black pep­per and salt

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