Pork and Fig Spiedini with White Bean and Roquette Mash – My recipe in AnOther Magazine

So here’s my Pork and Fig Spiedini recipe  (from my book Dinner At Mine) with a little interview in AnOther MagazineThe three course menu also includes, Baked Beetroot and Tomato Salad, to start and Schiacciata Con L’uva, (Grape Bread) to serve with Gorgonzola Dolce for afters…..

This entry was posted in Grains, Pasta & Pulses, Meat & Poultry, October, September. Bookmark the permalink.

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