Members of ‘Unit 1’ reconvened to create recipes from Jean’s Seasonal Kitchen. I was joined by Coretta and Yukiko to prepare a remarkable meal. A delicious White Bean & Rosemary Soup to start was followed by this plate, a combination of Quinoa with Toasted Pumpkin Seeds and Olives, Blanched Broccoli stirfried with Ginger and Garlic, and Deep fried Mackerel fillets with Sweet Rice Vinegar Sauce.
Best of all, there was enough left over for a takeaway Bento box for my travel to Paris the next day. It beat the onboard fare hands down!
