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Chef's 6N snack best thing since sliced bread.

HE TAUGHT us how to make fried tagliatelle smothered in cheese and shredded bresaolo for the Italy game then gave us sauteed potatoes with black pudding and Perl Wen when we played Ireland.

And for Friday night's clash with France, it's all about fried bread and pate In the latest of our online video exclusives, providing a step-by-step guide to making quick and tasty Six Nations-themed snacks, top chef Stephen Terry guides you through a simple gallic culinary adventure.

Starting with two slices of bread, wrap in clingflim and thin out with a rolling pin.

Watch as the Hardwick's finest then gets a big dollop of French pate and puts it in the middle of one of the slices.

He then creates what he calls a closed sandwich, trimming up the edges, and frying it in butter and oil until browned off.

The piece de resistance is a topping of pickled onion rings.

Et voila! And don't forget to chant "bon appetit" as we hopefully make a meal of French boys on Vendredi with some very tasty Welsh play.

To watch Stephen's latest Six Nations snack guide, visit...

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Hardwick chef Stephen Terry, who has produced a tasty rugby fan's >online snack guide to this year's Six Nations
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Publication:Western Mail (Cardiff, Wales)
Date:Feb 18, 2014
Words:209
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