I marinated portabello mushrooms in lime juice, vegetable stock, a splash of soya sauce, dried marjoram & dried oregano. They were then grilled and served in a wholemeal bun. I made a basil pesto with basil, toasted pine nuts, spinach, smoked garlic & silken tofu. The potatoes were coated in the pesto and I had spring greens and sweetcorn on the side too.
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