Tuesday, 17 February 2009

Roasted lamb saddle, vegetables in season, preserved lemon polenta


3 comments:

  1. Craig, your site is very interesting. Your food looks amazing,my restaurant in 30 minutes south of Downtown Boston
    www.tastingswinebarandbistro.com

    When your in town stop on by!

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  2. can i ask u what is that brown like red carrot ...
    thankyou

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  3. Hello, it is indeed a carrot, an heirllom carrot ans it is purple and it is natural. When cooking them, poach gently with the skin on and rub the skin afterwards and the carrot keeps its purple hue

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