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| A few months http://hqporner.in.net/ porner Most people know sweetcorn just as corn on the cob, or straight out of a tin, but it’s so much more than that,” says Bryn Williams, the chef-patron of Odette’s restaurant in London, who celebrates this versatile ingredient, and a glut of others, in his latest book. “It’s not just a side serving; combined with the salty bacon and the richness of the pigeon, the sweetcorn in this dish tastes even sweeter than normal. It’s the perfect combination.” |
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Shirley |
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2019-08-01 12:17:33 |
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