Lunch Club #4

It may have been the first day of Spring, but there was still a sleety mixture falling from the sky when we got together on March 20 to make this lunch:

Fish Fingers, with mashed potatoes and roasted carrots

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We left the peel on our mashed potatoes, because it’s healthier, and adds flavour and texture.

 

 

 

Cherry Sauce over vanilla frozen yogourt

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Cooking together

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