14 April 2020


Easter Sunday's souris d'agneau au miel for two, with flageolets to accompany.

Below: dessert was my take on buñuelos de manzana with a shot of St-Germain elderflower liqueur instead of jerez (sherry), a traditional dessert in Spain during Semana Santa (Easter week) and specialty of a tiny restaurant in Barcelona's old Barrio Gótico

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