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Serves 4

1/2 breadfruit, peeled and cut into 4 large wedges

salt

3 tbsp vegetable oil, for frying

1 tbsp fresh flat-leaf parsley, chopped

To cook the breadfruit, bring a large pan of salted water to the boil. Add the breadfruit and boil for 15 minutes until it is almost tender. Drain.

Cut each wedge into 3 pieces to make slices.

Heat the oil in a large frying pan, add the breadfruit slices and fry for a few minutes on each side until golden. Remove and drain on kitchen paper to get rid of the excess oil. Sprinkle with parsley and serve.