A vegan-friendly meal made with fresh yamaimo, Japanese yam, and shungiku, chrysanthemum greens.
Very special thanks to Martine Fallon who allowed me to use this recipe from her book “The Energetic Bomb”.
Roasted spaghetti squash boats stuffed with a rich, slow simmered meaty Bolognese sauce, herbs and lots of cheesy mozzarella goodness.
In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart.