Sunday, 7 October 2012

Just cooked my fantastic roast meal

Spatchcock poussin roasted in the oven for an hour, with garlic, lemon pieces and bay leaves underneath it, finally for the final five minutes ,a dusting of fennel pollen over the crispy skin.
My mouth is watering at the thought of eating it, and with it I have just wilted some spinach. That's enough.
Can't wait ........

No comments:

Post a Comment