Day two of the weekend Meaning of Money programme at Concord Institute, and the Sunday lunch prepared by Francoise Auvray and her kitchen team. Beetroot Soup; Millet with Cauliflower, Tempeh Stew, Roasted Root Veg, Blanched Kale with Apple; followed by a simple dessert of Blueberry muffins (made with fresh blueberries) served with a slice of Persimmon. As beautiful, simple and delicious as it looks.
