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Coronation quiche with chilli cornbread and aubergine meatballs
Fruit and vegetables
1 tbsp
tarragon
, chopped
180g/6oz
spinach
, cooked
60g/2¼oz double podded
broad beans
40g/1½oz
rocket
leaves, chopped
3 green
chillies
, chopped
2
aubergines
1 tbsp
mint
, chopped
1
lemon
, zested
1
lemon
, juiced
Tins, packets and jars
170g/6oz
polenta
3 tbsp sliced
pickled
jalapeños
Cooking ingredients
80g/3oz
strong white flour
1 tbsp
caster sugar
1 tbsp
baking powder
pinch
salt
2 tbsp
olive oil
2 garlic
cloves
, minced
125g/4½oz dried
breadcrumbs
2–3 tbsp
harissa
paste
Dairy, eggs and chilled
2 medium free-range
eggs
175ml/6fl oz
double cream
125ml/4fl oz whole
milk
100g/3½oz strong
cheddar
, grated
3 medium free-range
eggs
400ml/14fl oz whole
milk
60g/2¼oz unsalted
butter
, melted
1 medium free-range
egg
, beaten
100g/3½oz Greek
yoghurt
Other
100g/3½oz feta cheese,
crumbled
Back to recipe
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