Jean Torne demonstrates the cuts for the evenings’ dishes.
Another remarkable meal. A warming Minestrone Soup with Canneloni Beans, followed by Oven-baked Barley with Watercress and a mixture of spices (including Cumin, Cinnamon, Orange Zest), Seitan with Red Onions in a Rich Gravy and braised Leeks with an Olive, Parsley, Garlic, Wholegrain Mustard & White Wine Vinegar Dressing, topped with chopped Toasted Almonds.
