Brighton

Venison in red wine sauce with sweet potatoes, chard

Sour cherry-ginger-cinnamon jelly with custard

Salcombe

Apple-parsnip cakes with chicken breast fillets

Whelks with lemon-garlic butter

Japanese signs

Baked apples

Morning rain

Strudel with peaches, raisins and pine nuts

Scallops with rosemary

Option III: Crab salad with mango and ginger

Option II: Tepid crab salad with tomatoes and spinach

Option I: Tagliatelle with fennel and crab sauce

Thursday with a crab

Coming home from the market...















... easing ourselves in the kitchen ...















... unwinding a bit more...















... getting to the claws ...















... outcome claws ...















... bye, bye, crab.

Couscous Salad

Plums - goats cheese - fresh mint leaves - balsam
vinegar - honey - salt & pepper

Vegetarian Couscous

Courgette - aubergine - pepper - shallot - plum
cloves - tumeric - cayenne pepper - vegetable stock

Il mio primo Pesto Genovese