by Ann Creber
I feel we have rather neglected our vegetarian readers so I hope this interesting recipe will expiate my guilt! Although the Welsh cookbook from which I stole it suggests serving the dish with mashed potatoes and cabbage, I'd be more included to add a salad created from the brilliant ingredients available now from local farmers' markets!
They may also be bagged in a plastic container when cold, frozen, then thawed and reheated in a moderately hot oven for 10--15 minutes.
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