9 March 2012

Roasted vegetable mille fuille,

Spinach, garlic and halloumi parcel, 
Roasted tomato and cinnamon gravy, 
Cous cous fritter, 
Apricot, chilli and coriander chutney.

I love Mediterranean and North African food and devised this recipe from a twist on both cuisines, presenting in my own style. I used the ingredients based on a tagine recipe, adding my own influences and creating a modern dish. It was a great plate of food and I was really happy with the result.

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