Last sunday (OK, it took a while to get them off my phone, but I've been busy being spiritually uplifted), I made roasted vegetables, with rosemary from the garden, and whatever was in the fridge, including some figs (left over from Rosh Hashanah, Jewish New Year, where multi-seeded fruits are one of many customs). The figs gave the vegetables a slightly sweet hit, in the style of my favourite Elizabethan/middle eastern cookery. Thoroughly recommended.
Sunday, October 16, 2005
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