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I wasn’t quite sure this would work, but John assured me he knew how, so I ignored the instructions in the book (toast then oven) and got him to show me. It turns out that if you use thick bread, toast it lightly and cut the crusts off, then it is easy to split the bread in half for a second toasting (under the grill). Melba toast is nice, for a change. I had it with some pork rillettes and pickles.

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