Rainbow Food #photography
Trying to develop wholesome, organic, vegetarian recipes for our forthcoming gatherings. Here’s what I’ve tried so far.
The first is a chick-pea and butternut squash curry topped with coriander. I sourced the spices from a few Indian supermarkets.
Then I’ve made a simple salad adding mint from the garden, apple and grapes for extra zest. Then my own secret ‘salad dressing’ recipe.
Finally here’s my apple crumble. Probably my favourite dessert. I like good old fashioned ‘keep it simple’ recipes (well mostly.)