Chef Rosie Healey presents two early spring recipes in The Guardian: a simple beetroot salad with grilled goat's cheese, walnuts and mint, and baked hake with blood orange, fennel and potato. Both dishes feature seasonal ingredients and straightforward preparation methods suited for two servings.
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Chef Rosie Healey presents two early spring recipes in The Guardian: a simple beetroot salad with grilled goat's cheese, walnuts and mint, and baked hake with blood orange, fennel and potato. Both dishes feature seasonal ingredients and straightforward preparation methods suited for two servings.