Neil Mackenzie, Owner and Chef at Mansfield on the Manning, recently did a demo at the inaugural TasteFest show and was asked to share the recipes – which we are happy to do right here!

PESTO
3 bunches/handfuls Basil
3 handfuls toasted Pine nuts
1 clove of garlic
2-3 pinches salt
300ml olive oil
150g grated Parmesan

Cooking instructions
Half fill a saucepan with water and bring to boil
Half fill a bowl with cold water and ice
Put the basil leaves in the boiling water and press down with a slotted spoon. boil for 30 seconds – 1 minute
Remove with a slotted spoon and plunge immediately into the iced water – stir around to cool
When cool, drain basil in a sieve then squeeze out all the water
Put garlic and salt in a food processor, whiz and scrape sides
Add basil, whiz until chopped, scrape sides
Add Pine nuts, whiz briefly
Add Parmesan and 1/2 oil, whiz, scrape sides, add ½ of the remaining oil. Whiz
Put into an airtight container and cover with the remaining oil
Keep in fridge

PESTO CHICKEN
1 large chicken breast
2-3 tbsp Pesto
salt & pepper

Heat griddle pan or bbq
Fillet chicken breast to create 2-4 thin slices
Place chicken & Pesto in a bowl and mix to coat
When griddle is sizzling hot, place chicken and cook for 4-5 minutes (you will know when it’s ready to turn because the chicken will come away from the pan easily)
Turn over and cook for a further 4-5 minutes
SERVES 2