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  • 1-2 rashers bacon, diced
  • 1-2 stalks celery, finely diced
  • 420 g can Wattie's Baked Beans
  • 2-3 spring onions, finely chopped
  • 1 tsp brown sugar
  • 1 dash Lea and Perrins Worcestershire Sauce
  • 1 tsp mustard
  • 4 medium sized pita pockets
  • salad leaves


1. Cook the bacon in a dash of oil until lightly browned, add the celery and cook until tender.

2. Pour over the Wattie's Baked Beans with the spring onions,brown sugar, Lea & Perrins Worcestershire Sauce and mustard. Heat through and stir gently to combine.

3. Warm the pita pockets, cut into halves, put the salad leaves in the base and top with the piping hot devilled beans.

Serve immediately.

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