Corn-fed spatchcock with Indonesian sweetcorn fritters and coriander pesto from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf
- bay leaves
- Parmesan cheese
- chilli powder
- coriander leaves
- coconut milk
- ground coriander
- sweetcorn
- garlic
- harissa paste
- lemongrass
- macadamia nuts
- paprika
- parsley
- potato flour
- garlic chives
- long red chillies
- celery leaves
- coriander sprigs
- spatchcock (Australia)
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.