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Nothing says summer like the first crop of Cornish potatoes and this dish really allows them to shine. Simply baked until crisp and golden, the potatoes taste heavenly served with melted Cornish Brie, a plum chutney and pickle salad. See method
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Tip: Steps 1 and 2 can be done up to 2 hours before. Keep the bowl covered at room temperature until ready to serve, then add the cheese and bake until it’s melting.
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