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Recipe salsa verde chicken. Put the salmon and cod in a large deep container then mix plenty of boiling water in a jug with a little salt and a dash of white wine vinegar. For the salsa verde blitz the soaked white bread parsley and basil in a food processor. Pour over the fish to cover.
Now the pork has rested lift it out of the tin and lay it skin side down on a board. Put the lid on. Meanwhile mix all the ingredients for the salsa verde in a small bowl season and set aside.
Asparagus with fettuccine and smoked bacon by john torode. Add the onion and cook gently stirring occasionally for 10 minutes until softened. For the salsa verde mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper.
Vegan potato cake with chickpea curry by john torode. Add all the rest of the ingredients and pulse for 30 seconds or until the mixture has a roughly chopped texture it should not be a paste. Gently warm the salsa before serving.
Light meals snacks. Lay the rested pork onto a. Add a good pinch of salt olive oil the capers and anchovies and blitz again.
John torode and lisa faulkner prepare pork belly served with lisas potato salad and a salsa verde vegetarian stuffed squash and chocolate and coconut pie. Add the rest of the ingredients season well then pulse for 30 seconds or until the mixture has a roughly chopped texture. Put the parsley basil and garlic into a food processor and pulse until chunky.
Make the salsa verde.
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