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This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
This recipe was kindly given to me by the Head Pastry Chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.
Chestnuts do not contain much oil and traditionally were ground to produce a form of flour which is still used in some regions of Italy.
These are a good alternative to mince pies made with pastry for those who (a) don't want to make pastry or (b) are wholefood-minded. They are very speedy to make and taste wonderful.
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