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Prune and Hazlenut 'Salami'

There's no meat in this fruity snack, but it is shaped like a salami. This healthy nibble is perfect to bridge the gap between meals. Toast the nuts in the oven at 190c/375f/gas mark 5 for about 15 minutes, or chop them first then toast them in a dry frying pan over a medium heat. This 'salami' will keep in the fridge for up to 1 month.

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Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Prune and Hazlenut 'Salami'.


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