Toasted baguette with a smear of mayo, topped with cold Lincolnshire sausage, cornichons and grated radish on a bed of lambs lettuce with a Dijon based dressing and a few extra slices of sausage and radish thrown to balance the look. As they say on Masterchef, everything came together on this plate. In fact I'd be happy to serve this in my Michelin starred restaurant. The imaginary one that is, whose kitchen I cook in every night.
Champagne Veuve Clicquot Extra Brut Extra Old
12 hours ago