To complete our celebration of Kitchen Garden Week, Jemimah hosted a banquet.
This is the menu she prepared:
Indian Vegetable Curry from Goa
Steamed Basmati Rice
Celery and Walnut Raita
Red Lentil Dahl
Green Coconut Chutney
Jemimah’s Dance Concert Chocolates
Tea or Coffee
A proud Jemimah with Daddy - you can see the green menu she designed for the occasion.
The chef cooking up a storm in the kitchen.
We had a great night. The recipes were all adapted from Stephanie Alexander's book, and were delicious!
From our kitchen garden: