Читать книгу How To Make Good Food Go Further: Recipes and Tips from The New English Kitchen - Rose Prince - Страница 44

The pine nuts can be left out altogether, or replaced with pecans (for turkey), walnuts (for duck) or shelled unsalted pistachios (for partridge or pheasant).

Serves 4

4 tablespoons olive oil

4 heaped tablespoons fresh or dried breadcrumbs

zest of 1 lemon

4 sprigs of parsley, chopped

2 tablespoons pine nuts

½ teaspoon crushed pink peppercorns

Heat the oil in a small pan, add all the remaining ingredients and fry gently until golden. Serve with roast turkey, wild duck, partridge or pheasant.