Elsie Hogfat

Lagom Food. Lagom Philosophy.

Fish & vegetables with a spicy peanut sauce.

Dory, broccolli, purple cabbage, carrot and mushrooms; a stir fry, with butter, in the cast iron pan.

Sauce of peanut (paste), miso (benito), water, chilli, lemon zest, garlic and an egg; blended with water and simmered gently for a couple of minutes.

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