On The Menu – 3rd May 2017

During the week of the May Day bank holiday we danced around the Maypole (aka our kitchen table!) and cooked a three-course meal from surplus food!

Starter: Pommes De Terre-ific Soup (Potato and Carrot Soup with Garlic and Chive Bread).
Main: May Day Chili (Veg Chili with Coleslaw and Sauteed Mushrooms).
Dessert: May Day May Day Vote Banana (Banana Bread with Custard, Hazelnuts, Walnuts and Caramel).

2017-05-03 Three Course Photo

See all of the photos from our meal on the 3rd May.

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