I like cooking 🙂

Joys of spring: Making dandelion cordial

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Perennial kale flowers, fried with garlic

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Joys of spring: Dandelion noodles or stems, boiled and eaten with ground elder pesto.

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End of summer: Using the last tomatoes.

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Joys of autumn: Soup of mixed mushrooms from the nearby forest. Mmmmm….!


Joys of summer: gazpacho


Water cress from the forest nearby…


Leeks from the vegetable garden in a lemon sauce


Courgette flowers from the vegetable garden made into tempura with vegan soft cheese inside and drizzled with agave honey!

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