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Ingredients
drizzle of oil
14 baby carrots, trimmed
85g/3oz green beans, trimmed
110ml/4fl oz double cream
55ml/2fl oz milk
3 eggs
2 tsp medium curry powder
pinch of chilli flakes
handful of fresh coriander, chopped
pinch of salt and freshly ground black pepper
1 round loaf of bread
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat a little oil in a non-stick frying pan and sauté the carrots and beans
for 3-4 minutes, to soften.
3. Place the carrots and beans into a bowl. Stir in the cream, milk, eggs, curry
powder, chilli, coriander and seasoning and mix until well coated.
4. Cut the top off the loaf of bread and keep the lid. Pull out the insides to
leave a shell.
5. Fill the bread shell with the mixture and drizzle with olive oil. Place on a
baking tray and bake in the oven for 10-12 minutes.
6. To serve, transfer to a serving plate and serve with the lid placed on top. |
