The Guardian’s chicken grazing table with salsa verde

The Guardian’s chicken grazing table with salsa verde

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The Guardian’s chicken grazing table with salsa verde

Jackie Middleton is a real food designer and the head #foodnerd at Earl Canteen Melbourne. We’ve rounded up one of her stories on The Guardian featuring her chicken grazing table that can be made any day during the week. She’s also included recipes for a warm sweet potato salad with asparagus, a fennel and blood orange salad and salsa verde.

No crumb is left behind here. She also tells you what to do with any leftovers. “Treat leftovers as meal-prep for later, not a burden to “use up” before becoming compost. The roast chook meat, sweet potatoes, fennel plus any other veggies at hand, would all happily become a nutritious frittata,” she says.

Check out the story here.

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