A simple, but delightfully nourishing lunch prepared for participants of the Foundation Course on Saturday, under the guidance of Chris Morgan. A Root Vegetable Stew with Onions, Leeks, Garlic, Carrot, Squash, Swedes, Celeriac and Sweet Potato, finished with a spoon of chopped, fresh herbs and Olive Oil; a side plate of Short Grain Rice and Barley with furikake, Tofu braised in Onion, Shoyu, Mirin, Apple Juice, Blanched Shredded Savoy Cabbage with an Orange Juice, Tahini and Toasted Sesame Oil dressing.
