Timna arrived today with monkfish and vegetables that were surplus to her restaurant's requirements. So she set about cooking them together with wild herbs and flowers she'd foraged on a cliff top run with Olive… yum!
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Laura WildI am interested in things and processes that are often overlooked or spurned as irrelevant. In 2006 I began working an allotment in Derbyshire that became my field for research and working the ground has been important ever since. Archives
October 2019
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