Cooking With Richard

Jerk chicken and plantains:

With the plantains I served some creme fraiche:

Elderberry and blackberry crumble again. This time I ground the almonds by hand, and although this is time-consuming, it adds a distinctive texture on the tongue which is worthwhile.

Clockwise from top: chips, salad, potato salad, lamb shoulder cooked for 4 and a half hours, worcestershire sauce, tomato ketchup, okra and aubergine curry, french and english mustard, salt and pepper:

Mito’s bits:

A good friend of ours made this tremendous strawberry sponge cake:

This entry was posted on Monday, September 18th, 2006 at 8:11 pm and is filed under photos, food, nature, little things. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.