I made this on Saturday evening after a full-on day of collecting, sorting and processing the meat from our piggies. I worked very, very hard all day – this made it all better. 561 more words
Tags » Ottolenghi
This blog was inspired by the British-based cookery writer and chef-patron Yotam Ottolenghi and his book “Jerusalem”.
He was born in Jerusalem, is the son of Michael, an Italian born professor of chemistry at the Hebrew University of Jerusalem, and Ruth, a German born high-school principal. 647 more words