INGREDIENTS
1
bunch Flat-leaf parsley
1
Flat-leaf parsley
4 cloves
Garlic
4
Potatoes
3
Punnets cherry tomatoes
3
Red onions
3
sprigs Rosemary
1
bunch Sage
2 cups
Spinach, frozen dry squeezed
4
Zucchini, medium
2 tbsp
Dijon mustard
1 tbsp
Worcestershire sauce
2 tbsp
Cornflour
1
Sea-salt flakes and freshly ground black pepper
1
Butter
450 g
Perfect italiano perfect bakes cheese
2
Green capsicums, sliced into strips
2
Red capsicums, sliced into strips