Mastery course lunch

Creamed Barley and Mushroom Soup followed by Red Rice Croquettes, Kale with Red Onions, Anchovies and grated Parmesan, Baked Squash with Herb, Garlic and Olive Oil dressing. All created during a weekend session of the Autumn module of the Mastery of Cooking programme, under the guidance of Jean Torné.

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