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  • Softened butter    

  • Flat-leaf parsley, finely chopped

  • Roasted peppers - red, yellow and green   

  • Tin foil         


  • 1.

    Spread a little softened butter into the middle of the tin foil. 

  • 2.

    Add some chopped parsley and strips of roasted peppers. Roll the tin foil into a tube and place in fridge for 24 hours.

  • 3.

    Remove from fridge and cut into ½ inch thick segments.  Serve.

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