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Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
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An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.
Cellentani pasta with a red pepper pesto, topped with mozzarella pearls, sunflower seeds and roasted red pepper, finished with a drizzle of basil oil.
Inspired by the traditional Greek Spanakopita, a crispy filo pastry case filled with spinach, feta, ricotta and lemon zest, topped with pine nuts, dill and sunflower seeds.
Semi-dried tomatoes, pesto, feta cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano.
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