Wednesday 2 October 2019

Butternut Squash Curry with flat bread

Due to illness only 2 members turned up today,  so as a matter of precaution, I chose a menu full of vitamin C, anti oxidants and antibiotic properties,  Garlic, Nasturtiums, Tomatoes, Onions to name but a few.

We turned a lovely Butternut squash and the kale (well massaged with oil) into a curry which we had with rice and a flat bread (as per my 2nd cookery book)

All the vegetables from the allotment that we harvested and were left, were turned into a salad. Cucumbers, Tomatoes, Carrots, Dill, lettuces, edible flowers borage, cornflowers, marigold and to top it up nasturtium leaves and the flowers stuffed with cream cheese.  Yumm!


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