Roasted pork loin stuffed with prunes, apricots and pistachios, served with creamed cabbage, roasted chateaux potatoes and broccoli with pinenuts
Sunday, April 16, 2006
loading..
Subscribe to:
Post Comments (Atom)
A food blog with recipes cooked in kitchens around the Cotswolds, photos of dishes you can use for presentation inspiration, and kitchen tips.
Copyright The Cotswold Food Year. Sophie Template designed by Georgia Lou Studios
No comments
Post a Comment