6 Comments

  1. Historical_Flower212 on

    πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’₯πŸ‘πŸ‘πŸ‘πŸ’₯πŸ’₯πŸ’₯πŸ’₯πŸ’₯πŸ’₯πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ’₯πŸ‘πŸ’₯πŸ’₯πŸ’₯πŸ’₯.the only it that took a point off is you need to sprinkle a bit of flor de SEL on the meat and why the shape of the plate weird.πŸ‘Ž

  2. Gorgeous! Is the chermoula under the crispy looking component, not sure if it’s listed in the title? I will attempt to replicate this come autumn!

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