Roast Pork Fillet & Caper Lemon Butter for Dinner

• Meanwhile, boil the kettle. Half-fill a medium 
saucepan with boiling water, then add a 
generous pinch of salt.
• Cut chat potatoes into quarters.
• Cook potatoes in the boiling water, over high 
heat, until just tender, 12-15 minutes.
• Drain and return potatoes to saucepan. Add 
red pesto and toss to coat. Season with salt and 
pepper to taste. 

• While potatoes are cooking, trim green beans
and baby broccoli. Halve any thicker stalks of 
baby broccoli lengthways.
• Roughly chop capers and parsley. 
• Finely chop garlic. 
• Slice lemon into wedges.

• Wipe out frying pan and return to medium-high 
heat, with a drizzle of olive oil.
• Cook baby broccoli and green beans, tossing, 
until tender, 5-6 minutes. 
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, add a squeeze of lemon juice
and season to taste. 

• Wipe out frying pan and return to medium-low 
heat. Add the butter and cook for 2-3 minutes or 
until beginning to brown.
• Add capers and parsley and cook until fragrant, 
1 minute.
• Remove pan from heat, then add a generous 
squeeze of lemon juice.