With a garlic, parsley & pistachio crust
With a garlic, parsley & pistachio crust
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Sometimes I like to ask my butcher, when he's removing the cap meat, to trim and chop the cap. I then fry it with some finely chopped onions and flour until golden, adding stock to make a simple gravy. You can leave it chunky, or pass it through a sieve before serving.