If I ever had a restaurant, this would go on the menu.
It’s quick, easy, uses whole ingredients, and is delicious.
I made it for the first time about a month ago, shortly after making the regular Eggplant Parmesan. 438 more words
Anyone who knows me will realise that posting a proper recipe made at Pigeon Cottage HQ this week would have been a bit tricky. The cottage is very old and the ceiling in the kitchen was looking decidedly dodgy; the whole lot had to be replaced this week and a new lighting grid installed. 597 more words
I’ve always loved lasagna. Since going gluten free I have not been able to eat pasta so lasagna has been out of the question. However, I recently came across the idea of using layers of vegetables instead of pasta and was really keen to see what it was like. 627 more words