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Small portions.

To help you get your five a day, this week we look at new and exciting ways to eat your fruit and veg.

CABBAGE: Finely shred a pointed cabbage and steam until tender. Mix with mashed potato and peanuts. Fry in olive oil until golden, turning occasionally.

ORANGE, pictured: Peel and slice oranges, sprinkle with mixed spice and drizzle with honey, wrap in foil and bake in a hot oven for 5-6 minutes. Sprinkle with toasted almonds.

LEEKS: Fry sliced leeks until tender, then add a cooked, diced potato. Pour over four beaten eggs and cook until set. Sprinkle with cheese and grill until golden.

SWEDE and APPLE: Mix bite-sized chunks of swede and dessert apple in a roasting tin with a little oil. Roast in a hot oven until golden and serve with parsley butter.

* Recipes from November's edition of Somerfield magazine.
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Title Annotation:Family Life
Publication:Evening Gazette (Middlesbrough, England)
Date:Nov 20, 2006
Words:143
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