Recipe by Richard Corrigan
From: Corrigan's City Farm
A new treat for your kitchen.
A new twist on a traditional meal.
A nice dressing to liven up your salads.
As the main ingredients came straight from the garden this dish was virtually free and fed all the crew and the volunteers that were on the allotment that day.
This recipe makes about 6 lbs so you may wish to halve the ingredients.
We had a customised barbeque that was made from half a keg.
A different take on rabbit.
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