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Digital Subscriptions > Food Heaven > Issue76 > SAVOURY HEAVEN

SAVOURY HEAVEN

Bake up a storm with savoury snacks & lunches!

WE LOVE… CHICKPEA PASTIES pg92 // PESTO WHEELS pg93 // COURGETTE MUFFINS pg94

Spaghetti and cheese bread tartlets

MAKES 8

60g (2oz) butter, melted (you may need more)

8 thin or medium slices of white sandwich bread, crusts removed

400g (14oz) tin of spaghetti in tomato sauce

50g (1¾oz) Cheddar-style cheese, grated

1 Preheat the oven to 180˚C/Gas Mark 4.

2 Butter an 8-hole patty tin (or use muffin tins) and place in the freezer for 1 minute to set the butter. Press the bread firmly into each cavity and brush with the remaining butter, making sure you use it all up. Spoon the spaghetti in and top with the cheese.

3 Bake until the bread is crisp and golden; around 20 minutes. Leave in the tin for a few minutes before removing. They’re lovely eaten hot or cold.

Recipe taken from Eating Well Everyday by Peter Gordon, photography by Manja Wachsmuth, published by Jacqui Small (RRP £22).
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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!
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