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  • Saute with a little truffle oil, rock salt, and a dab of shreadded pan-fried scallop. Wrap it in clingflim and leave in the fridge overnight. In the morning, gently steam with a glaze of honey, pepper and a tiny twist of fresh lemon zest. Then transport separately from your wholemeal bread, lightly toasted, and sealed in a zip-loc bag until lunchtime.

    Then lob the whole lot in the bid and get a chip butty from the local cafe.

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