Garden to plate

This week we celebrated autumn with a fancy lunch dish featuring fennel and beetroot.

We made a very yummy dish of roasted fennel and whiting, which was topped with a raw beetroot relish. We sprinkled some fennel fronds on top, with a wedge of lemon and some roasted potatoes (with rosemary and smoked paprika) on the side … it was a delicious and nutritious lunch. And simple to make. We had lots of time to chat and hear about what everyone had done in the holidays as we waited for it to cook!

If you’d like to join in our seasonal cooking adventures (and then eat the food that is made) please book in on Mondays for Garden to Plate, running from 11.30am-1pm here the in ACC kitchen.