Monday 17 November
Call it elemental swordfish
souvlaki. We grilled a quartered
zucchino, some red onion, and an orange pepper on the grill pan, then did the
same to a succulent swordfish steak. Lots
of lemon, of course, and a little olive oil to freshen up the nutty bazargan we made under Claudia Roden's
direction last Monday.
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