1 large onion, chopped
2 carrots, chopped
1 pint mushrooms, chopped
1 bulb garlic, smashed and minced
1 celeriac, chopped
Juice of one lemon
1 lbs white fish such as haddock or sea bass
1 pint of chicken bone broth
1 tbsp dried dill
2 tbsp butter
1 tsp Dr. Cowan’s Garden Leek Powder
Salt and pepper to taste
Are you foot-loose and fancy-free when it comes to cooking up a storm in the kitchen? Do you like to create your own masterpieces with tried and tested recipes? If so, you might relish this slightly healthier version of traditional Scotch eggs.
Scotch eggs were invented by Fortnum & Mason, an old-fashioned department store established in 1707 in the UK. This surprisingly simple yet delicious recipe has two main ingredients: eggs and pork sausage meat. It makes perfect picnic food, travels well, and can be eaten hot or cold.
Being in the garden is healing. Digging in the soil with bare hands and feet while soaking up the sunshine. Fresh water washing the toes via the hose. Where bees are buzzing, hummingbirds fluttering, buds a-blooming and beans are growing.