
As you'll probably have gathered by now we’re not too much into fussy culinary terminology. Drizzles of this and towers of that and julienne and brunoise...who makes this stuff up anyway? That said this week we are using a 'gremolata' but it’s not as complicated as it might sound. An easy to create mixture of fresh parsley, garlic and lemon zest, gremolata is really popular in Italian cooking and this evening we've added some breadcrumbs to give it a bit of crunch. Buonissimo!