Sunday 10 May
After a couple of purely vegetal
meals, what you need (or at least, what we need) is a giant, thick steak,
grilled to perfection.
As a topping or relish, we
caramelized a couple of onions with salt and a sprinkle of paprika, a classic with hamburgers or steak.
Now are our salad days, so for a light accompaniment, we picked
green and red lettuces from the garden, and added a little arugula and a tomato
and Persian cucumber, more of our plunder from Clifton Market Fest.
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