A BBQ lunch enjoyed at the Firle Campground over the weekend, with numerous treats: Chicken Legs marinated in Lemon Juice, Olive Oil, Garlic and Periperi sauce; Puy Lentil Salad; Salmon and Red Pepper Skewers marinated in Greek Yoghurt, Lemon Juice, Garlic; Tzatsiki dressing; Green Leaf Salad with Balsamic Vinaigrette, made with freshly picked Blackberries.
