TimesFood has added a photo to the pool:
'I'd not tried - or heard of, in fact - the combination of Dijon mustard and rosemary and I must say it worked really well and tasted great. I have an excellent flat non-stick aluminium griddle, so the actual cooking was very easy, but the turning over - especially the initial placing on the pan - was flipping tricky! I ate it with my home grown purple-podded French beans, which turn green when cooked, and a rocket and tomato salad,' says regular Dinner Tonight fan, Paul Cloutman.
Try Lindsey's recipe for yourselves: thetim.es/1MChyuO
via Recipes to Share Pool http://ift.tt/1LvF6Th
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