I work with this bloke called Barry who is legendary within the office for creating fantastic meals with the minimum of equipment. He once used a microwave oven and a kettle to cook trout stuffed with watercress and watercress sauce and buttered noodles. Above is his dinner from yesterday; stuffed pasta and pesto, rocket, water cress and tomato salad and, for pudding, fresh stawberries and mango. It smelled delicious.
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