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Having a roll of Carême pastry in the freezer is a guaranteed shortcut to success for me. Whether I’m mixing some sausage meat with some grated veg and leftover cheese and rolling it in puff, slapping a top of shortcrust on a bowl of ragu, stew or soup, or haphazardly tipping a combination of fresh & frozen fruit onto a tray of shortcrust, I pretty much know I can relax, have a drink with my guests and the results will be artisan and unbelievably divine. Lucy Tweed @everynightoftheweek