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May the fan-forced oven be with you.
Eat it today, tomorrow, on a Tuesday in two weeks time – the choice is entirely yours, really.
Take the corn cob-nibbling experience from a savoury bite beside your roast to a sweet and doughy way to end your meal.
We can only assume this recipe is what people are referring to when they say that something is ‘finger-licking good’.
Would you like something legitimately swish to pour your tea from every morning?
If we had to vote for one food to take to a desert island and live off forever, it would probably be a tart.
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