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Baked plums on toast with mascarpone and lemon

A fantastic plum recipe by Lucy Boyd, daughter of River Café’s Rose Gray and Culinary Director of Michelin-starred Petersham Nurseries to celebrate the English plum season. This plum recipe serves 4. Ingredients: Approx. 600 – 650g plums 4 slices of chewy white sourdough, San Francisco is good or 8 slices of ciabatta cut at an angle just slightly less than …

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