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.
Mastery course lunch: Creamed Barley and Mushroom Soup followed by Red Rice Croquettes, Kale with Red Onions,… https://t.co/LOufkq1xg0
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