Dinner 10/23
Ribbon Celeriac Salad
("Jamie's Kitchen" p.32)
Moroccan Couscous
(cumin, cinnamon stick, coriander, pine nuts, apricots and parsley)
Tagine
(seitan, onion, garlic, cinnamon, cumin, chile powder, dates, apricots and raisins a variation on Mishmishiya from Claudia Roden p.255)
