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... , we’d start off eating potatoes and aubergine with fancy rice, squeezing a pot of scallion and egg sauce and, heading to the wilds, we’d grab some shepherd’s purse to mix in.
When summer kicked in, it was stewed green beans three times a day, all the way till fall set in.
Fall was when the food at our house was at its best, with a complete medley of fresh vegetables to stew.
The method was simple: start with a base of fish or a bit of pork belly in the pot, then toss in ...
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