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de­li­cious. mag­a­zine with tea and toast is my morn­ing rit­ual. I had been think­ing about what to do with the mince I had in the fridge for din­ner. Bingo! Matt Mo­ran’s mush­room, beef and pep­per pie (May 2018, p 82) was amaz­ingly rich and hearty. The best thing is it didn’t take long to make and was ideal to feed a fam­ily. Thanks Matt. Penny In­gram

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