A meal prepared with Chris Morgan, in the Concord Institute kitchen, for the lunch break of the weekend programme Being in Business run by David Norris. Millet with Onions & Tarragon topped with Sauteed Mushrooms with Shoyu & Maple Syrup, White Bean Stew with Carrots & Sweet potatoes topped with Balsamic Roasted Cherry Tomatoes, and baked Zucchini with a Salsa Verde.
