Garnished with lavendar and calendula petals.
This brunch piece was created with servings of greens with pancetta and polenta prepared the night before. See recipies above. In addition, it was served on a toasted crumpet with creme fraiche that had orange marmalade stired into it. Served with grapefruit mint iced green tea, a delightful combination of bitter and sweet and yummy.
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