We picked our first courgettes today
Moments later they were sliced, seasoned and drizzled in olive oil
Then roasted at a high heat, letting all the sugars show themselves
Then served on top of a pea and mushroom risotto with Parmesan and Dorset Blue Vinney cheese. Rich rich rich
And here's our prize winning rude radish of the month
1 comment:
when would you open your house into a restaurant/ guesthouse? :-)
it looks you have an amazing life guys and a cute little one! sweet!
Montaine
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