Cooking up a storm with Coretta & Sarah, stepping into the unknown with a previously unheard of fish called ‘Tope’ purchased from the local Fin & Flounder fishmongers, which proved to be a delight. Served with Rice and Millet, Blanched French Beans, Sauteed Spinach with Sesame Seeds, Baked Squash with Cloves, Malt Syrup and Shoyu, and a selection of side salads incorporating Raw Beetroot, Lemon, Avocado, Red Cabbage, Raisins and Celery.
