[OC] “chicken backed with crushed black pepper, garlic powder, rosemary, time, pinch of salt, drizzled in honey and barbeque sauce, backed at 180 for 1 hour and left it to slow bake with it’s juices and touch of cumin at 80 for 20 minutes”
Pan Seared Scallops Served on a wild mushroom/Leek Puree, with roasted criminis and Brussels and a Lemon Dill Cream Sauce
