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Autumn recipes, Chinese potstickers with sweet spicy dipping, Creamy mushroom, Jo Pratt, leek and chestnut pie, Leith's School of Food and Wine, Malaysian Squash and courgette redang, The flexible Vegetarian, the gorgeous kitchen
On Saturday I was at Leith’s School of Food and Wine in London, taking Jo Pratt’s Flexible Vegetarian course, a celebration of Jo’s new cookbook ‘The Flexible Vegetarian: Flexitarian Recipes to Cook with or Without Meat and Fish.’ Continue reading