Tonight dinner: Sautée broad beans and peas with chorizo and mint, served with creamy polenta and crispy mushrooms. Recipe is on the blog, link in profile.
Black Pepper, Broad Beans, Butter without Salt, Chorizo, Garlic, Green Peas, Parmesan Cheese, Shallots, Mushroom, Mint, Polenta, Sea Salt
Hokkaido pumpkin soup with sage and halloumi 'croutons'
Warm your heart on a chilly autumn day
Brown Butter Maple Stewed Plums with Cinnamon – plus a note on a short autumn break | ginger & chorizo
gingerandchorizo.wordpress.com
It's gluten and sugar free! On the blog now
