Ingredients
- Serves 650g flat-leaf parsley, washed and dried
- 2 shallots, peeled and very finely sliced
- 1 tbsp capers, drained
- Juice of 1 lemon
- Salt and pepper
Marinate the shallots in the lemon juice, salt and pepper for about 15 minutes, before adding the parlsey and tossing well. Check for seasoning before serving with the bake.
Food cooked and styled by Domini Kemp and Gillian Fallon
