PenLlawen:
I'm a real fungi to brunch with
PenLlawen:
Braised pig cheeks
PenLlawen:
Butternut squash risotto
PenLlawen:
Caramelised chicken stir-fry
PenLlawen:
Crema catalana
PenLlawen:
Three cheese macaroni
PenLlawen:
Grape pie
PenLlawen:
Deep pan pizza
PenLlawen:
Sticky toffee pudding
PenLlawen:
Smoked haddock chowder with seared scallops
PenLlawen:
Chilli con carne
PenLlawen:
Blueberry buttermilk pancakes with blueberry and balsamic vinegar syrup
PenLlawen:
Chreime salmon with couscous salad
PenLlawen:
Eggs Benedict
PenLlawen:
Christmas dinner, 2012
PenLlawen:
Chicken parmesan
PenLlawen:
Bacon, avocado, tomato, goats cheese for brunch
PenLlawen:
Barbecue rib of beef
PenLlawen:
Barbecue rib of beef with cheddar and caramalised onion mashed potato
PenLlawen:
Cheeseburger (om nom nom edition)
PenLlawen:
Cheeseburger
PenLlawen:
Caprese salad
PenLlawen:
Three cheese and shaved asparagus pizza
PenLlawen:
Pan-fried smoked haddock with ratatouille and garlic bread.
PenLlawen:
Pan-fried scallops, roasted peppers, porcini and portobello pilaf.
PenLlawen:
Cajun-style blackened chicken with mushroom and chorizo rice pilaf
PenLlawen:
Cod loin cooked en papillote with lemon, sage, wine and leeks; served with Provençal-style potato salad
PenLlawen:
Scrambled eggs with spring onions, chestnut smoked salmon, English crumpet.
PenLlawen:
Blackened tuna steak with dirty cajun rice
PenLlawen:
Spice mixes; on the left, cajun blackening spice, and on the right, dirty rice.
