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1 Bake the potatoes in a Microwave oven for approx 12 mins. Scoop out into a bowl and season to taste
2 Cook the Birds Eye Salmon Fish Fingers as per pack instructions
3 Cook the BirdsEye peas as per pack instructions, then drain and puree with the cream cheese
4 Quarter the tortillas, then cut ⅓ of the pointed tip off and roll around the top of each fish finger
5 Fill the rest of the cone with the pureed pea mix
6 Pile the mash in the center of a plate and stack the broomsticks against it
… and it’s even better than you remember.
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