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Which I remembered we had a proper flan tin, this time, so it worked better. I used bought pastry, and dried chives (we do have chives in the garden, but they’re under a lot of snow), and I served it at lunch, so the children didn’t have to eat it. It cooked into two layers, cheese custard stuff at the top, lentils and onions at the bottom, but it was actually very tasty, and John liked it enough to take some in his packed lunch the next day. I could get used to these lentil-things.

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