Friday, 8 January 2016
Lunch: an eclectic mix of flavours and ingredients
So, starting at the top of the plate and moving clockwise, here is what we had.
Injera style sourdough flat breads (rye and spelt flour)
Red cabbage (bought at the local farmers' market) with fennel seeds (garden)
Various beans (some garden) with homemade tomato sauce (made a couple of months ago from garden tomatoes), onions (garden), garlic (garden), dried herbs (garden).
Green and puy lentils, swiss chard (garden), shallots (garden), garlic (garden), ginger and spiced with garam masala.
Home made, oven baked onion bhajis (onions from the garden).
Raita made with home-made yoghurt but shop bought, out of season cucumber [Gasp, shock, horror!]
Sprinkling of coriander leaves (pot on window sill)