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Figs Stuffed with Tapenade    CD   HD   15mins

Serves 4      Cold  Fish  Fruit  Hors d'ourvre Starter   Appetiser  Healthy Eating  Gluten wheat Dairy free Eggless

15 Black Olives, pitted
2 teasp Capers,
1 tinned Anchovy Fillet
1 teasp freshly chopped Thyme
2 teasp Olive Oil
12 small Figs
Lettuce leaves to serve


1. Place the olives, capers, anchovy and thyme in a food processor and process until quite smooth.

2. Make a slit in the side of each fig and spoon a teaspoon of tapenade into the opening.

3. Arrange the lettuce onto serving plates and top with the stuffed figs Serve at room temperature.


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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