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These impressive-looking peppers are deceptively easy to put together, and a sure way to put that bag of frozen sweetcorn to good use. Eat the peppers alongside the broad bean and herb salad also featured in the book, or some roasted potatoes, for a complete meal.
This rustic chicory, cheddar and egg pie is a comforting winter warmer dish, and a great vegetarian option for your next weekend brunch.
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