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Ingredients

• 250 g butter
• 2 onions, chopped into 1cm pieces
• 200 g pancetta, chopped into 1cm pieces
• 6 sticks celery, chopped into 1cm pieces
• 1/4 celeriac, chopped into 1cm pieces
• 2 large carrots, chopped into 1cm pieces
• 1 bouquet garni, (rosemary, thyme and a few peppercorns)
• 6 cloves garlic, sliced
• 4 poussins
• 850 ml chicken stock
• 30 g risotto rice
• 3 courgettes, just the green skin, chopped into 1cm pieces
• 3 yellow courgettes, just the yellow skin, chopped into 1cm pieces
• basil, cress or young basil shoots, to serve

• 4 bunches basil
• 60 g parmesan
• 60 g pine nuts
• 3 cloves garlic, grated
• 400-500 ml olive oil

Description

Tom Kerridge’s Chicken And Pancetta Broth Is Topped With A Dollop Of Home-made Pesto

UK TV