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Can I ask if anybody has a foolproof recipe for a SAVOURY crumble topping - i.e. one you could add appropriate herbs to and use on top of a chicken or fish "bake"?
I replace 1oz of fat with some garted cheese
Do you cook the crumble first before you freeze it Sparkly?
Thats introduced an interesting image in my mind... hummm sexy cheese! :rotfl:
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