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  • Entree

    Asparagus Dip

    • 425g can Edgell Asparagus Cuts & Tips, drained
    • 2 spring onions, chopped
    • 250g spreadable cream cheese, softened
    • 1 clove garlic, chopped
    • Vegetable sticks and pita bread wedges, for serving

  • Kids

    Corn & Tuna Parcels

    • 4 sheets filo pastry
    • 2 tablespoons butter, melted
    • 1 egg, lightly beaten
    • 250g tub ricotta cheese
    • 2 tablespoons chopped parsley
    • 125g can Edgell Super Sweet Corn Kernels, drained
    • 95g can John West Tuna Tempters - Olive Oil Blend, drained
    • 2 tablespoons fresh breadcrumbs

  • Kids

    Salmon, Basil, Ricotta And Cherry Tomato Tart

    • 2 sheets frozen shortcrust pastry, thawed
    • 300g fresh ricotta
    • 1/3 cup finely grated parmesan cheese
    • 1½ tablespoons chopped fresh basil, plus extra leaves, for garnish
    • 210g can John West Pink Salmon, drained, bones removed and flaked
    • 125g can Edgell Diced Capsicum, drained
    • 10 cherry tomatoes, halved
    • Oil spray

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