Sunday morning breakfast for one:
bread - buttered both sides, sliced plums, vanilla seeds
and pods, fine sugar. Served with creme fraiche
roasted vanilla plums on toast
recipe from pages 352-353 of
|Hugh Fernley-Whittingstall's River Cottage Every Day|
The group at The Cottage Cooking Club
headed by the lovely leader
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
Cookbook Countdown has a new website :