Deli Food
Thursday 2 February 2017
[Homemade] Hand-cut pasta with pistou, both made with foraged greens (chickweed, dead nettle, miners lettuce) and a lamb-chop with an almond, parsley, lemon zest and cherry bomb pepper crust. Garnished with fried dandelions dipped in polenta batter.
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![[Homemade] Hand-cut pasta with pistou, both made with foraged greens (chickweed, dead nettle, miners lettuce) and a lamb-chop with an almond, parsley, lemon zest and cherry bomb pepper crust. Garnished with fried dandelions dipped in polenta batter.](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_txjiAS8L92n6EzBqj4yCmr7rTJNOnpFxbrwmoyhdwfiPgI7w_xQFI_v63gKnxvpzdEj3FBPOlH=s0-d "[Homemade] Hand-cut pasta with pistou, both made with foraged greens (chickweed, dead nettle, miners lettuce) and a lamb-chop with an almond, parsley, lemon zest and cherry bomb pepper crust. Garnished with fried dandelions dipped in polenta batter.")
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