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Preheat the oven to 170°C/325°F/ Gas Mark 3. Line the bottom of an 18–20 cm loose-bottomed cake tin with baking parchment and grease the sides with a little oil. Place the walnuts on a baking tray and toast in the oven for 5–8 minutes until beginning to colour. Leave to cool. Finely chop 80g and set aside the remaining walnuts.
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