The markets are starting to have lots of lovely Spring produce, so we used some of it on Saturday to make this meal for 19 people:
Baked Frittata
We made three kinds of frittata: Asparagus, salmon, yellow pepper & goat cheese; Spinach, sun-dried tomato & feta; and Mushroom, bacon, chives & cheddar
Olivia Newton-John’s Quinoa Salad
Rhubarb Sponge Pudding
We used rhubarb from Audrey’s garden, and topped our pudding cake with Devon custard (from a can).
Cooking Together
Waiting and waiting for frittatas to be done
Dancing while waiting
Eating together
Cleaning up
Club Inclusion Cooks 