Welcome to the first in a twelve month series of seasonal, simple and helpful ideas for those in pursuit of good old fashioned epicurean pleasures. You should be able to manage all the recipes with the bare minimum of cheffy skills and posh kitchen gadgetry. We’re not going to be infusing, scenting, foaming, injecting, emulsifying or drawing pretty pictures in five different sauces on large white plates.
Annabel Bradbury's blog
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