The Planet Reigate Podcast
73: Local plant-based cooking courses… and more
Robin
I know. So this is what you can see in here. We've got cauliflower, potato. You can see the green peas and the little cannellini beans, which make up our cauliflower korma. There's a little bit of cream in there. What I've used today is a plant-based cream to make it nice and rich and creamy. The ladies had it for lunch and they had it with a piece of naan bread.
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