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  • Main

    Pan Fried Fish With Tomato And White Wine

    • 4 x 160g fish fillets or cutlets
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1/3 cup Leggo’s Tomato Paste
    • 1 tablespoon brown sugar
    • 1 cup chicken stock
    • ½ cup white wine (Pino Grigio, Verdello or Reisling)
    • 1 tablespoon lemon juice
    • 8 sprigs fresh dill
    • 2 tomatoes, de-seeded and finely diced
    • ¼ cup pitted Kalamata olives, quartered
    • 4-5 fresh basil leaves, torn
    • 1 tablespoon toasted pine nuts

  • Special Occasion

    Pesto Fetta Scrolls

    • 7g sachet (2 teaspoons) dried yeast
    • 1 cup warm water
    • 1 teaspoon sugar
    • 2 cups plain flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1/3 cup Leggo’s Pesto - Traditional Basil
    • 1 cup chopped spinach leaves
    • 100g fetta, crumbled
    • Milk, for glazing

  • Kids

    Chicken Parmigiana

    • 2 cups panko or fresh breadcrumbs
    • ¼ cup parmesan cheese
    • 2 skinless chicken breast fillets, cut in half horizontally
    • ¼ cup seasoned flour
    • 2 eggs, beaten
    • ½ cup oil
    • 1 small onion, finely diced
    • 1 clove garlic, crushed
    • 140g tub Leggo’s Tomato Paste
    • 1 tomato, skin removed and diced (see tip)
    • 1 cup grated mozzarella cheese
    • Steamed vegetables, garden salad and chips, for serving

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