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Give the traditional cottage pie an oomph of extra flavour with this delicious recipe from Calum Franklin. Adding plenty of spice to the mince gives it an Indian-inspired twist.
This recipe is taken from The Pie Room by Calum Franklin (£26, Bloomsbury Absolute). Photography by John Carey.
This is a quick-to-make mix-up of British and Indian classics in a single dish. It is light enough to eat as a summer supper and an absolute family favourite at the Franklins.
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