Cooked Carrots in a Light Buttery Mustard Sauce
Thinly Sliced Cabbage with a Lemon Dressing
Remoulade – Style Potato Salad
Parmesan and Black Olive Biscuits
Lentils for Luck, with Pancetta and Fennel Seeds, cooked in White Wine
Crunchy Carrot Salad
Cucumber and Dill Side Dish
Kale, Beetroot, Fresh Mint and Plum Autumnal Salad
Patate alla Savoiarda / Potato and Fontina Cheese Bake
Jerusalem Artichoke with Garlic and Parsley
Beetroot, Red Cabbage and Red Onion Salad
Fagioli all’Uccelletta / White Beans with Sage, Garlic and Tomatoes
