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Ingredients
  • 90ml olive oil
  • 1 large onion, peeled, cut in half and finely sliced(220g net weight)
  • 3 red chillies, 2 finely sliced on an angle, the other deseeded and finely chopped
  • 25g coriander, stalks finely chopped, leaves roughly chopped
  • 1 x 285g jar artichokes in olive oil, drained (190g net) and oil reserved
  • 350g frozen leaf spinach, defrosted, well squeezed and roughly chopped (or enough fresh spinach to wilt down to 350g, roughly chopped)
  • 3 tbsp capers, drained and roughly chopped, brine reserved
  • 4 spring onions, trimmed and finely sliced (85g net)
  • 3 tbsp lemon juice
  • Salt and black pepper
  • 600g silken tofu, drained
  • 4 garlic cloves, peeled, three left whole, the fourth crushed
  • 2 tbsp white miso paste
  • 2 tsp cornflour
  • 60g panko breadcrumbs
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