Fancy that!

16 February 2012

marinated olives with meyer lemon, coriander and bay

roasted almonds with rosemary and sage

piccolo antipasto of broccoli and anchovy toasts, carrot ribbons, chard and roasted red cabbage with raisins and pinenuts

overnight pork shoulder with marjoram, a turned potato, foraged chanterelles and roasted shallots

Eden’s lettuces

pink lady apple crostata with honey from our bees and creme fraiche


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