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Blueberry & Lemon MilleFeuille
- For the mille feuille:
- 1 block puff pastry
- 600ml double cream
- 4tbs lemon curd
- For the blueberry compote:
- 200g fresh or frozen blueberries
- 30g Belvoir Blueberry Cordial
- 1tsp cornflour
- 1tbsp water
Directions:View on BBC Good Food
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