LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen make the most of them with these smart and easy ideas
WORDS: delicious. FOOD TEAM. PHOTOGRAPH: GARETH MORGANS. FOOD STYLING: ELLA TARN. STYLING: LUIS PERAL
PESTO
FROM GRILLED MACKEREL WITH GREEN BEAN SALAD P84
PESTO CHICKEN
Mix 2 tbsp pesto with 1 tbsp each lemon juice and olive oil. Put a chicken breast between baking paper and flatten to 1cm with a meat tenderiser or rolling pin. Coat in the pesto mix and leave for 2-3 hours in the fridge. Heat a griddle pan until smoking, then cook for 4-5 minutes on each side until cooked through.
PESTO-TOPPED FISH