River Cafe Cook Book Green

globe artichokes

chickpea pancake with artichokes

tagliarini with artichokes and cream

artichokes piperno style

artichokes in oil

linguine with etruscan salsa

roast artichoke hearts

sprouting broccoli

sprouting broccoli and farro soup

polenta with sprouting broccoli and pancetta

sea kale, lemon and bottarga

sea kale with pecorino romano and lemon

mint and prosciutto risotto

mint and lentil salad

spaghetti with ginger and tomato

chocolate and ginger cake

wild salad leaves

mixed wild leaf salad

frittata with wild leaves

sorrel frittata

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