Fresh from cooking a lunch today for participants of the Foundation Course, I’m still buzzing! I was supported throughout by Jean Torne, and a great production team on board.
The lunchtime meal plan: Lentil, Tomato & Mint soup; Polenta topped with Sauteed Mushrooms and Baked Zucchini with Mushroom Sauce, Sweetcorn with Tarragon & Sundried Tomatoes, Warm Beetroot Salad with Fresh Orange and a Fig, Orange & Mustard Vinaigrette Dressing.
Sarah displays a beautifully segmented piece of Orange to adorn the Beetroot Salad.
The finished plate, a spectacle of Autumn Colours. You would not believe how good that Sauce was… the result of combining and reducing a selection of concoctions.
