I’ve done all the recipes I want to do from Hugh’s Veg Every Day book, so I’ve started going back over them while combing in extra ingredients that I have found lying around during the Saturday inventory.
This one was the new potato, tomato and boiled egg salad. I swapped out the mustard in the vignette for honey and mild chilli powder. Then I (and by “I” I mean my sous chef Elina) fried up some turkey that we had marinated in some kind of substance. I think I put sunflower oil, freshly-ground black pepper, Jamaican jerk, lemon pepper, cayenne pepper and smoked paprika.
Don't have time to check my blog? Get a weekly email with all the new posts. This is my personal blog, so obviously it is 100% spam free.
Tags: hugh fearnley-whittingstall, salad, turkey
This entry was posted on Saturday, April 18th, 2015 at 11:04 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.