Monday, May 18, 2009

Farm to fork

Here's what's good for dinner right now - Pick some chard leaves, flat-leafed parsely and a fair few sprigs of fennel. Toss them on a pan with some oil and lemon juice. Add in some cooked pasta & a tin of tuna. I do double quantities to have hot dinner one night and then take the rest in a lunch box to work the following day. It's just as tasty as a pasta salad on day 2

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