What is it about pancakes that makes them just so popular? Whenever I announce to my brood that pancakes are on the menu, there are always shrieks of excitement. They don’t seem to care either what the pancakes are made from, so if you’re finding it tricky to get certain foodstuffs, such as beetroot, into your youngsters, pancakes could be the ideal way to sneak it past them.
These pancakes are made from beetroot and carrot, although I’m sure if you did a blind taste test no-one would be able to guess. They simply taste good in a savoury, wholesome kind of way. I was rather hopeful the final pancakes would be pink like the batter. My girls would have loved that. But unfortunately the colour changed as the pancakes fried. Perhaps if you use only beetroot you end up with a stronger colour? I need to experiment some more, I think.
I came up with these pancakes as my entry for this month’s Recipes for Life challenge. The three set ingredients for March, you see, are beetroot, carrot and cheese. So the beetroot and carrot are in the pancakes, while the cheese comes in the form of Italian mascarpone cheese combined with Greek yoghurt, lemon juice and lots of fresh herbs for a very delicious topping.
I’m running the Recipes for Life challenge in partnership with Somerset charity SWALLOWwhich works with adult with learning difficulties. Over a six month period we’re challenging food bloggers to come up with a whole host of tasty, healthy and easy-to-cook dishes and the best of these will appear in a new cookbook to raise money for the charity. So if you have your own ideas of what to cook with beetroot, carrot and cheese why don’t you get involved?
But for now, back to my pancakes…
Beetroot and carrot pancakes with herby mascarpone
Serves 4 to 6
250g self-raising flour
50g beetroot, scrubbed and grated
50g carrot, scrubbed and grated
2 tsp bicarbonate of soda
salt and pepper
2 eggs
90g melted butter
420g milk
vegetable oil for frying
200g mascarpone cheese
200g Greek-style yoghurt
2 tbsp lemon juice
large handfuls of fresh parsley and mint (or whatever herbs you fancy), roughly chopped
For the pancake batter, put the flour, beetroot, carrot, bicarbonate of soda and a generous grind of both salt and pepper in a large bowl and mix together well.
Gently beat the eggs in a separate bowl and then add the melted butter and milk and mix. Add this to the beetroot and carrot mixture and stir until everything is well combined.
Heat a spot of oil in a heavy-based non-stick frying pan. When it’s hot, drop in spoonfuls of the batter and cook your pancakes for a minute on each side. Keep your pancakes warm in the oven until you’ve worked through all the batter.
To make the herby topping, simply put the mascarpone and yoghurt in a bowl with the lemon juice and throw in the chopped herbs. Mix it all together and season to taste.
Serve your pancakes with a good dollop of the herby mascarpone on top.
As this dish features lots of lovely fresh herbs, I’m also entering it into Lavender & Lovage’s Herbs on Saturday blog challenge, which this month is being hosted by London Busy Body. Lots of lovely recipes featuring herbs as a star ingredient have already been entered, so do take a look. I’m sure you’ll be inspired!
I’m also entering it into Turquoise Lemons’ fantastic No Waste Food Challenge where food bloggers are asked to share recipes using a particular ingredient in a bid to prevent food waste. This month the challenge is hosted by Elizabeth’s Kitchen. Do pop over and take a look. A great resource if you’ve got lots of eggs to use up!
And finally as beetroot and carrot are both in season, I’m entering the pancakes into this Fabulicious Food’s Simple and in Season challenge, which this month is being hosted by my fantastic Food Blogger Connect buddy Chez Foti.
When I first guest-hosted the Herbs on Saturday blog challenge for Karen at Lavender & Lovage back in July, I found the experience such good fun, particularly discovering so many talented bloggers and a whole heap of tasty new recipes to try. But I was rather surprised at just how many entries were submitted; 30 in total. Putting off writing the round-up to the last-minute was a bit of a silly move. I vowed if I were ever to host Herbs on Saturday again, I’d compile the round-up as I went along to save myself from a last-minute panic.
Hosting Herbs on Saturday second time round has been a real blast and I’ve loved the steady flow of emails arriving in my inbox offering a diverse array of tasty and tempting dishes. But guess what? Yes, you’re right. I failed to learn my lesson and so last night I had another last-minute panic on my hands. This month Herbs on Saturday attracted a whopping 43 entries – you lot are incredible! And each and every one is a wonderfully delicious celebration of cooking with herbs.
Since we’ve got a lot to get through, and I have a slight tendency to waffle on a bit, I’ve decided to be extremely strict and limit myself to just three words to describe each entry. So let’s get this show on the road…
Now how’s that for an impressive selection of recipes, providing a veritable wealth of culinary inspiration? I look forward to working my way through the list. I’m starting the 5:2 diet next week and will be trying out the Lemon Chicken with Cannellini Beans and Rosemary from Lavender and Lovage, and I’ve also got my eye on the Croustade de Canarde from Delicieux, as I have some duck breast in the freezer. Which dishes have caught your fancy?
“But who won the prize this month?” I hear you cry. Well, the lucky winner of Your Kitchen Garden: Month-by-Month,by the renowned gardening author Andi Clevely, is none other than Rachel from Marmaduke Scarlet for her fashionably green pesto made with English parsley, walnuts and Stilton. Karen’s mystery judge this month is a professional herb grower based in North Yorkshire, who we’ll call The Herb Lady.
The Herb Lady said: “It took me a long time to select the winner but I chose Marmaduke Scarlet’s pesto as it is so fresh and innovative and a good use of parsley, which is so often relegated to garnishes and sauces. Using walnuts instead of pine nuts makes this a thoroughly British pesto.”
Congratulations to Rachel and we hope you have lots of fun devising new ideas for your kitchen garden with inspiration from your new book!
Before I sign off, I’d just like to say a huge thank you to Karen at Lavender & Lovage for once again entrusting her Herbs on Saturday challenge to me. I’d love to host again some time – once I’ve fully recovered from compiling this round-up! And now I think I need a little lie down…
Well, here we are in 2013 already. How on earth did that happen? I know I say it every year but 2012 really did feel like it was over in a flash. I hope you enjoyed a delicious Christmas and had a wonderful time seeing in the new year. Ours was lovely. Christmas was a whirlwind of visits from family and friends, while we spent New Year’s Eve very quietly, enjoying steak and chips, good red wine and Jools Holland on the telly. Splendid.
I’m extremely pleased to be welcoming in the new year here on Bangers & Mash by hosting the Herbs on Saturday blog challenge for Karen at Lavender & Lovage.
I first hosted Herbs on Saturday back in July and thoroughly enjoyed the experience. The challenge is a fabulous way to share delicious recipes that celebrate cooking with herbs, and I was fortunate enough to meet so many new and talented food bloggers as a result of hosting it last time. I can’t wait to see what comes in this month, particularly after seeing the recipes submitted last month.
To take part in the challenge, simply submit any recipe using fresh or dried herbs by emailing me with the URL for your post. And they don’t only need to be recipes made on a Saturday. At the end of each month, a ‘special blogger’ will choose their favourite recipe from all the entries, and the winning blogger will receive a fantastic cookbook as their prize. The full entry guidelines are below.
Highly practical and easy-to-use, with clear illustrations and seasonal charts, Andi Clevely’s book is invaluable for creating a well-managed kitchen garden providing a plentiful supply of vegetables, fruit, salad crops, herbs and flowers throughout the year. Each chapter focuses on one calendar month, setting out the tasks to be done and featuring crops that will be ripe for harvesting.
Herbs on Saturday for January – guidelines on how to enter
Send your recipe URL to me at vanesther-at-reescommunications-dot-co-dot-uk, including your own email address and the title of your recipe or post. The closing date is Thursday 31 January.
Display the Herbs on Saturday badge (as shown above and below) on the relevant recipe post, with a link back to this post and also to the challenge page over at Lavender & Lovage.
Email me as many recipe links as you like, there is no limit and the recipes and posts can be from any day, not just Saturday!
If you tweet your post, please mention #herbsonsaturday, @BangerMashChat and @KarenBurnsBooth in your tweet – I will retweet all that I see.
The recipe can be one of your own or one you’ve seen elsewhere. You are welcome to republish old recipes/posts but please add the information about this challenge as listed above with the Herbs on Saturday badge.
As entries come in, links to these will be added to this page and at the end of the month there will be a round-up of all entries received.
A guest blogger will choose their favourite recipe at the end of the month, and the winner will receive a copy ofYour Kitchen Garden: Month-by-Month.
If you have any questions, please feel free to drop me a line. I’m really looking forward to receiving your entries for Herbs on Saturday!
Whenever I bake bread I always find myself marvelling at just how easy it is to make something that tastes and looks so good for such remarkably little effort.
While it might take a little time and is therefore not the kind of foodstuff I fancy making after a long day at work, baking bread is definitely my idea of a perfect weekend activity. And home-baked bread makes for a perfect weekend lunch, served still slightly warm from the oven with a spread of tasty cheeses, cold meats, olives and salad.
Baking often makes me a little nervous as the end result is usually meant to look neat and tidy. But thankfully bread is different and focaccia in particular should look a little rustic and rough around the edges. Which is obviously another reason why this is my kind of bread.
You can top your focaccia with whatever you fancy really – a light scattering of your favourite herbs, cheese, olives, or maybe someone caramelised onions and sun-dried tomatoes. But here I use my all-time favourite: basil and garlic.
Basil and garlic focaccia
500g strong white bread flour
15g salt
15g sugar
10.5g dried yeast (one and a half 7g sachets)
300ml lukewarm water
Semolina
2 cloves of garlic, finely chopped
Large bunch of basil, finely chopped
3 tbsp olive oil
Half a lemon
Salt and pepper
Put the flour, salt, sugar and yeast in a large bowl and mix together. Make a well in the middle and pour in the water. Gradually work the dry ingredients into the liquid to form a soft dough. If it’s still a little dry, add a drop more water; if it’s too sticky, add a little more flour.
Flour the work surface and tip out the dough onto it. Knead the dough for five to ten minutes until it is elastic and smooth. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warm, draught-free place for around an hour, until it has doubled in size.
Remove the dough from the bowl and give it a punch to knock the air out of it. Knead for another minute or so.
Split the dough into half. Roll each half into a rough circular shape about half an inch thick. Place the dough on a baking tray dusted with semolina.
In a small bowl, mix together the chopped basil, garlic, olive oil, lemon juice, salt and pepper. Smear generously over the top of each piece of dough. Then push your fingers deep into the surface of the dough to make those little holes you always see on focaccia, allowing the flavours to get down deep inside the bread. Leave in a warm spot for another 45 minutes.
Preheat the oven to 200°C/Gas Mark 6.
When the dough has risen again to just over an inch thick, bake in the oven for about 15 minutes until the top is a beautiful golden colour. Drizzle the bread with a little more olive oil and sprinkle sea salt over the top. Leave to cool slightly but try to eat while still warm if you can.
As my focaccia features lots of lovely fragrant basil, I’m linking up with September’s Herbs on Saturday blog challenge, hosted by Karen at Lavender & Lovage. I’m looking forward to working my way through the delicious looking recipes that have been submitted so far, including Recipe Junkie’s rosemary focaccia!
Well, I have to say I have thoroughly enjoyed my first experience hosting a blog challenge. What a wonderful opportunity to get to know new food bloggers and share in such a diverse and exciting collection of recipes. Before I go any further I must say a massive thank you to Karen at Lavender & Lovage for entrusting her Herbs on Saturday challenge to me for the month of July!
I have to admit I was a little worried I wouldn’t receive any entries during my ‘term in office’ but can you believe there were actually 30 entries to Herbs on Saturday this month. Thank you each and every one of you for your entries, each dish a glorious celebration of cooking with herbs. So let’s take a look at each of those dishes…
First up is this tasty sausage plait from Mamacook, which I can’t wait to try out on my own family – we love both puff pastry and sausages in our house! And I love the fact there are sneaky hidden vegetables in there too.
Sausage plait from Mamacook
Doesn’t this Pan Bagnatfrom Lavender & Lovage look incredible? A gorgeous French picnic sandwich that just cries out for a day spent lazing on a rug in a summer meadow with some good friends, a bottle of cold white wine or perhaps some Pimms, and maybe a game or two of French cricket or Pooh sticks…
Pan bagnat from Lavender & Lovage
I love the fact that Cooking Around the World’s Mediterranean Feta and Tomato Bake comes complete with its own fairy story! It looks such a fresh and simple dish, perfect for mopping up with a great hunk of crusty bread. Definitely my kind of food!
Mediterranean Feta and Tomato Bake from Cooking Around the World
Try it, like it, love it are the instructions accompanying this simply delicious spaghettis aux herbes et ail from Simple Quiet Modern, and I have no doubt that anyone who tastes it will instantly fall in love with it. I adore simple pasta dishes, with a glug of good olive oil and some lovely fresh herbs, and this bowl of spaghetti looks incredible.
Les spaghettis aux herbes et ail from Simple Quiet Modern
Next up is my chicken and noodle salad with coriander and mint, a fresh, zingy summer salad. My family weren’t quite sure what to make of it when I first served it. Cold noodles! Are you mad?! But after a couple of bites, they were persuaded…
Chicken and noodle salad with coriander and mint from Bangers & Mash
Another simple pasta dish now; this time a quick and satisfying Pepper and Mushroom Pappardelle from Tinned Tomatoes, who knows a thing or two about good vegetarian family food. I do love a creamy pasta sauce and was interested to see this recipe features goat’s yoghurt as well as cream. I must give it a try!
Pepper and Mushroom Pappardelle from Tinned Tomatoes
If you happen to have a glut of gooseberries or have over-indulged at a pick-your-own farm, then this Devilled Gooseberry Sauce and Tarragon Vinegar from As Strong As Soup should have you pricking up your ears. It sounds absolutely delicious and easy to make, and apparently is good with oily fish like mackerel, as well as chicken, duck and pork.
Devilled Gooseberry Sauce and Tarragon Vinegar from As Strong As Soup
I think cheese scones with salad are perfect for a light lunch, providing a tasty alternative to bread, and it would seem Janice at Farmersgirl Kitchen agrees. Take a look at her scrummy Cheese and Herb Scone, featuring chives, rosemary and thyme.
Cheese and Herb Scone from Farmersgirl Kitchen
These Turkish Zucchini Frittersfrom Tinned Tomatoes look incredibly tasty and very, very versatile. I know my two girls are going to love trying these with their favourite hummus and soured cream dips, and I think they’ll work well in their lunch boxes when school starts again.
Turkish Zucchini Fritters from Tinned Tomatoes
I have never tried Involtini di melanzane before but after seeing this beautiful entry from Leeks & Limoni I really must put that right and make it soon. Aubergine is a favourite ingredient of mine and I do like the sound of these rolls with cheese, pinenuts, passata, mint and oregano.
Involtini di melanzane from Leeks & Limoni
Food and childhood are inextricably linked and in her beautiful entry white asparagus tips with tarragon sauce, Helene at French Foodie Baby recalls memories of Sunday lunches eating white asparagus as a child in her mother’s apartment. Here she adapts her mother’s recipe for her own son Pablo.
White asparagus tips with tarragon sauce from French Foodie Baby
Pablo is one very lucky boy! Helene at French Foodie Baby created this heavenly Nectarine Shiso Ice Creamfor him as his first ever taste of ice cream. I have never tried the herb shiso before but I really must track some down now!
Nectarine Shiso Ice Cream from French Foodie Baby
Next French Foodie Baby brings us her take on a French classic, Salmon with sorrel. This is an incredibly simple and delicious dish, which she’s created as a puree for her young son and is ideal for anyone looking for new ideas for little ones moving onto solids.
Salmon with sorrel from French Foodie Baby
Back to me again for penne with chicken, tarragon and broccoli, a very quick and easy pasta dish using lots of one of my favourite herbs, fresh tarragon, as well as purple sprouting broccoli which I just can’t get enough of!
Penne with chicken, tarragon and broccoli from Bangers & Mash
Mich from Piece of Cake brings us this tempting Rosemary Foccacia next. I just wanted to reach into my computer screen and grab a slice when I saw it! I’m rather partial to a good foccacia and this looks very, very good.
Rosemary Foccacia from Piece of Cake
These blackberry lavender popsicles from girlichef look so enticingly juicy and refreshing. As Heather herself describes them – berrylicious! The pairing of blackberry with lavender really appeals to me. We have lots of lavender in the garden so I can’t wait for the blackberries to ripen so I can make my own…
Blackberry Lavender Popsicles from girlichef
Heather from girlichef brings us another refreshing recipe for hot sunny days with her sensational Herbal Lemonade– inspired by the novel Thank You for Flying Air Zoe via a band called The Flip-Flops which made her think of summertime. Love it!
Herbal Lemonade from girlichef
I defy anyone to be able to look at this piece of toast and not instantly crave strawberry jam! Sarah from The Garden Deli brings us this gorgeous strawberry and basil jam, which she describes as not so sweet as your usual strawberry jam, but still with that fresh taste a good strawberry jam should have. I want some now!
Strawberry and basil jam from The Garden Deli
For me, this Courgette, Feta & Basil Bruschettafrom Chez Foti is summertime on a plate. I always enjoy reading about Lou’s adventures in her veggie patch, or rather potager, over in France. This summer she has a large glut of courgettes and therefore a steady stream of clever and creative courgette recipes on her blog. This bruschetta looks so tasty and I look forward to recreating, along with her yummy courgette cake…
Courgette, Feta & Basil Bruschetta from Chez Foti
I’ve developed a bit of a passion for beetroot in the last year, probably as a result of our weekly veg box, and so this Beetroot with Chorizo, Feta and Mintfrom Farmersgirl Kitchen is right up my street. The combination of sweet beetroot with the spicy, smokey chorizo, salty cheese and punchy mint definitely appeals.
Beetroot with Chorizo, Feta and Mint from Farmersgirl Kitchen
Next up is A Gratin of Tomatoes from how to cook good food and as soon as Laura mentioned she made this dish in minutes, she’d got my full attention. It’s the school holidays and with two young daughters I’m constantly on the look-out for quick and easy food to make the family, and this tasty gratin looks just the ticket.
A Gratin of Tomatoes from how to cook good food
Karen from Lavender & Lovage offers us a second dish with her glorious Stuffed Tomatoes with Herbs and Oats. I really like the idea of using oats to make the meat go further, which means it’s both a frugal and tasty family dish.
Stuffed Tomatoes with Herbs and Oats from Lavender & Lovage
French Foodie Baby offers us more stunning photography and another incredible yet simple dish with her Artichoke bottoms with green sauce. You could serve just about anything alongside a soft-boiled egg and I’m there, but this dish really does beg to be made. I’ve said it before, but little Pablo really is a very lucky boy!
Artichoke bottoms with green sauce from French Foodie Baby
Herby Roast Chicken from A Trifle Rushed is our next entry – now doesn’t that look so good? You can almost smell the roast chicken from here – yum! Another dish which shows that good food doesn’t need to be complicated; it’s all down to seasonal, local ingredients cooked simply and well.
Herby Roast Chicken from A Trifle Rushed
This Pesto Linguine is a favourite dish of Jacqueline over at How to be a Gourmand – a quick mid-week meal when she needs an easy, fuss-free dinner. It’s a classic dish elevated to a whole new level through Jacqueline’s beautiful photography.
Pesto Linguine from How to be a Gourmand
Raspberry, lemon and mint semifreddo is my final entry into this month’s challenge. I don’t own an ice-cream maker so semifreddo is my homemade ice-cream of choice. This version is even easier as it uses condensed milk instead of eggs. Don’t you think it looks pretty?
Raspberry, lemon and mint semifreddo from Bangers & Mash
Linzi at Lancashire Food says her Grilled halloumi and herb salad will transport you to the Mediterranean in moments and I absolutely believe her. I love using heaps of fresh herbs in salads, as an ingredient in their own right, rather than just a flavouring, and Linzi’s salad looks the perfect accompaniment to her paprika-dusted grilled halloumi. I’m beginning to drool a little thinking about it…
Grilled halloumi and herb salad by Lancashire Food
Tomato and basil are a match made in heaven, and they certainly look good together in this Tomato and basil tart by Blue Kitchen Bakes. As I’m not a natural-born pastry chef myself, I particularly enjoyed Jen’s descriptions of her escapades while making the pastry for this tart!
Tomato and basil tart by Blue Kitchen Bakes
Lou at Chez Foti continues her love affair with courgettes with her 70s Flashback Stuffed Marrow – an overgrown courgette in other words. This looks so much better than the flabby stuffed marrows I remember from my childhood and I love the combination of pork in the stuffing with sage and apple. If the courgettes in my veg patch ever get going, I’ll be leaving one of them to grow and grow just so I can make this dish.
70s Flashback Stuffed Marrow by Chez Foti
And finally we have a Tomato and Herb Foccaciafrom Working London Mummy, who uses slow roasted tomatoes and fresh oregano to top her sumptuous olive oil rich bread. Regular readers of my blog will know how much I adore slow roasted tomatoes, so this recipe’s going straight to the top of my ‘to do’ list!
Tomato and Herb Foccacia from Working London Mummy
So there you have it – all 30 entries for July’s Herbs on Saturday challenge. I’m sure you’ll agree, they make a very fine recipe collection.
Lovely recipe. Really like the use of herbs in a sweet dish, and the flavour pairing intrigues me. I imagine the slight sharpness of the shiso combined with the concentrated sweetness of the roasted nectarines is quite amazing and adds so much to the ice cream.
So huge congratulations go to Helene at French Foodie Baby – the cookbook will be in the post to you very soon.
And congratulations also to girlichef as Helen at Fuss Free Flavours was keen to single out your Blackberry Lavender Popsiclesfor a special mention.
Thank you so much to everyone for sharing their fabulous food and for making Herbs on Saturday such a pleasure to host this month.
Herbs on Saturday is one of my favourite bloggers’ challenges as it always attracts such diverse and delicious dishes, so I really must not let the side down! It is a simple and easy way to share recipes throughout the month that celebrate cooking with herbs, as well as a chance to pick up new ideas and discover new blogs and bloggers, and I hope you’ll join in the fun.
To enter all you have to do is add any recipe you have made during the week by emailing me with the URL for your post. And they don’t only need to be recipes made on a Saturday! At the end of each month, a ‘special blogger’ will choose their favourite recipe from all the entries, and the winning blogger will receive a fantastic cookbook as their prize. The full entry guidelines are below.
This beautiful book features 85 flavourful recipes for soups, salads, appetizers, fish, meat, poultry, vegetarian dishes, bread, biscuits, cakes, desserts and ice creams – all of course made with generous handfuls of fragrant fresh herbs.
There are classic dishes such as lamb with mint, and roasted tomato and mozzarella salad with basil dressing, as well as unusual combinations such as chicken with thyme and lavender. It includes a useful herb directory that identifies some of the best-known and most useful culinary herbs, as well as delicious flowers, fruits and spices to pep up a plain meal.
So, to get the ball rolling here’s my recipe for a lovely summery salad with oregano – just wish we had the weather to go with it!
Courgette and oregano flower salad
This fresh, light salad features delicate oregano flowers, as well as the leaves. The crunch of the courgette with the soft mozzarella cheese and juicy tomatoes is a sensational combination.
Make sure you slice the courgette as thinly as possible as it is eaten raw in this salad. It’s best to use a mandolin on its thinnest setting. And use the smaller, firmer courgettes if you can.
Serves 4
For the dressing
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
1 clove garlic, peeled and crushed
Salt and pepper
4 or 5 courgettes, very thinly sliced lengthways
250g baby plum or cherry tomatoes
2 spring onions, thinly sliced
300g mozzarella, thinly sliced
Handful oregano leaves, picked
Handful oregano flowers, picked
To make the dressing, simply put the ingredients into a jam jar, screw the lid on tightly and give it a really good shake.
Place your salad ingredients (except for the flowers) into a large serving bowl, pour over the dressing and toss well. Carefully decorate with the oregano flowers.
This is a lovely salad to serve with grilled fish or chicken, or on its own with crusty bread to soak up the juices.
Herbs on Saturday for July – guidelines on how to enter
Send your recipe URL to me at vanesther@reescommunications.co.uk, including your own email address and the title of your recipe or post. The closing date is Monday 30 July.
Display the Herbs on Saturday badge (as shown above and below) to the relevant recipe post, with a link back to this post and also to the challenge page over at Lavender & Lovage.
Email me as many recipe links as you like, there is no limit and the recipes and posts can be from any day, not just Saturday!
If you tweet your post, please mention #herbsonsaturday, @BangerMashChat and @KarenBurnsBooth in your tweet – I will retweet all that I see.
The recipe can be one of your own or one you’ve seen elsewhere. You are welcome to republish old recipes/posts but please add the information about this challenge as listed above with the Herbs on Saturday badge.
As entries come in, links to these will be added to this page and at the end of the month there will be a round-up of all entries received.
Hopefully that’s all crystal clear, but if not let me know. I’m really looking forward to receiving your entries for Herbs on Saturday! Come on, let’s get herby!
Bangers & Mash 