jeudi 25 mai 2017

Adventures in Sunday Lunching

At chef Hugh-Fearnley Whittingstall’s table in the Southwest of England, weekend entertaining calls for wild improvisation. This springtime menu includes a chilled watercress soup, roasted beet orzotto with lavender and a refreshing rhubarb crème brûlée.

from WSJ.com: Lifestyle http://ift.tt/2qooQe7
via LIFESTYLE

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