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by Laura Marchant-Short | Jan 27, 2015 | 0 comments

Transition Town Crystal Palace
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Market News

  • Harrira (Moroccan Soup) with Merguez sausages
  • Market Recipe: Sorrel & Celeriac Soup (with optional poached egg)
  • Market Recipe: Brown shrimp, Lemony Labneh & Beetroot salad with winter purslane and land cress
  • Market recipe: Honey Ripple Ice Cream. By Rachel de Thample
  • Market recipe: Roasted squash with goats cheese, shitake mushrooms, walnuts & Tuscan kale. By Alison McNaught.
  • Market Recipe – Goulash, by Alison McNaught
  • Pedro’s wine of the day for 27 February
  • Market Recipe: (VEGAN) Mushroom and Mouldy Goaty Bruschetta with a Land Cress & Pumpkin Seed Pesto
  • Oblutak – small batch fermentation and condiments
  • Speck – sea-vegetable focussed products
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