Razor Clams

Last week, I was looking after razor clams. They are sweet, meaty and succulent. I absolutely love them!

I cooked them when they were dead, when they were alive and when I just wasn't sure if they were or weren't.What I learned is that you should keep them alive and you should always cook them when they are alive. I learned many things by asking questions to my followers on Twitter - thank you!

Razor Clams usually move or retract when you touch them. Touch them or pull at them gently to see what happens. If they are in the shell, run your fingers down the opening side, you should be able to tickle them - they should be moving.

To keep the razor clams alive, make sure they are all alive when you buy them, that they are packed properly in some paper, that they are not sealed in a plastic bag as they can suffocate.
As soon as you get home, place them in a container - bowl or such and place a wet cloth over them and keep them in a fridge and not in ice as when the water melts, you may drown them.

The mouth is where you see the dark circles, that bit should be able to breathe.
This is another really simple recipe that is fast to cook and serve. Always remove the sack of grit that is underneath the body of the clam either at the table once they are cooked or just before you cook them - which would kill them though.

These are great with just a squeeze of lemon and sprinkle of garlic and parsely but here is a delicious version:


(For 4)
Ingredients
8+ Razor Clams
2 or 3 Garlic Cloves
Spring Onions

Sauce
2 tbs Dark Soy
1/2 Lemon Juice
1 tbs Honey
1 tsp Shaohsing Rice Wine
Inch of Ginger, finely chopped

Method
Prepare the sauce by mixing dark soy, a squeeze of lemon, Shaohsing, honey and ginger. Balance your flavours to sweet, sour and salty.

Place the live razor clams into a steamer with a garlic clove and steam for about 5 mins or when the shells have all opened. Place on a serving plate and garnish with spring onions and a little sprinkle of ginger. Brush the clams with a little oil and drizzle over a small amount of the dark soy mixture. A few drops will do because the clam has a lovely flavour already.

This recipe has been commissioned by See Woo Oriental Foods

Buddha's Delight Stir Fried Vegetables & Yam Noodles

You can use all sorts of vegetables for this dish, it could depend on what you have around and in season. Makes sure they are all bite sized and that there is a balance of colours which is always pleasing to the appetite. 


Ingredients
200g Yam Noodles
3 Asparagus or Broccoli
3 Dried Shitake, soaked until soft then sliced
3 Oyster Mushrooms, sliced
2 Choi Sum Stem
1 Carrot Julienne - blanched
8 Mange Tout or Green Beans
175g Fresh Tofu, sliced, shallow fry until golden brown
1 Clove Garlic
Light Soy Sauce
Pinch of Sugar
1 tbs Oyster Sauce

Method
Soak the noodles in lukewarm water for half hour then drain and dry in a sieve.
In a wok, cook the noodles with a splash of water and light soy and a pinch of sugar on low heat. Place a lid over to steam the noodles, stirring occasionally. Remove and place on plate.

Prepare all the vegetables and tofu and fry together in a wok with garlic. Season with light soy sauce and a splash of water, then add the noodles and stir fry everything with oyster sauce. Serve with sesame seeds and fresh coriander or spring onions.

This recipe has been commissioned by See Woo Oriental Foods

Soy Chicken

Ingredients
1 Whole Free Range Corn Fed Organic Chicken
1 Packet of Ong Choi or Choi Sum

For The Sauce
2 tbp Light Soy Sauce
2 Finely Chopped Garlic Cloves
2 Finely Chopped Fresh Birdseye Chillis
Inch of Ginger Finely Chopped
1 tbs Sugar
1 tbs Cider Vinegar
2 Spring Onions Sliced

Way On Chilli Oil With Shrimp

Method
Steam the chicken in a steamer for an hour with some salt. Rest.

Prepare the sauce by adding all the ingredients together and mix well. Have a separate dipping bowl for the soy sauce mixture and the Chilli Oil.

When the chicken has cooled down, cut the chicken into bite sized pieces with a sharp knife. Remove the breast area and be careful to maintain its shape and skin.

Keep the stock that the steaming had produced, bring to the boil and blanch the ong choi or choi sum in the juices for about a minute. Place the chicken on the leaves and brush the skin with the remaining juices of the chicken. Serve with Steamed Rice or Chicken Stock Rice.

This recipe has been commissioned by See Woo Oriental Foods

Leluu & Fernandez

Photo By Guilherme Zauith

When Simon Fernandez gate crashed a dinner party of mine, that day changed both our lives. I fell in love with Simon, his contagious giggles and his ability to have endless fun. One year later, we set up Fernandez & Leluu (we couldn't think of another name) and we had the most amazing time cooking, playing with food and actually have people come and eat it.

I had the apartment, the props and all the bits. We both put in £200 to buy extras. We started for fun, we both love cooking and I generally have people around for dinner all the time, throwing big feasts. We had no idea that it would explode into such a huge success with word getting mouthed, blog posts and reviews making us bigger than we had anticipated. It was amazing and a real buzz and we both made many friends along the way and did things we never expected to do.

We both threw so much love into the project and it became bigger than us. Not long into it, our relationship suffered more and more, this wasn't a fairy tale and it was not all glory like it appeared. We were real people who had their own sets of problems and it clashed with each other. Holding supper clubs are extremely hard work - at first anyway, when you are not trained chefs and just figuring it out - it was stressful.

But no matter what, and from the worse circumstances I have ever been put in, in a relationship, we came through for Fernandez & Leluu. We fought for the supper club and left our differences under the rug for when guests would arrive - I became a different person. I remember a time when I was extremely ill but I took a lot of medicine and no one noticed. Simon remained himself and hid in the kitchen. He is very shy sometimes and he had to swallow a few glasses of wine before he could go downstairs and say hi to everyone at the end of the night. It was quite sweet.

After sagas of differences, Simon and I finally parted ways in December 2010. We could no longer hold it together for the sake of the supper club and so I continued to do them without Simon - withholding Fernandez & Leluu - the brand that it became so that he could also make use of and explore avenues. He went off to Switzerland for a few weeks, came back and did his own thing for 8 months. Now he has developed ferdiesfoodlab where he is holding banquet style dinners in a hall. It looks really nice.

Photo By Guilherme Zauith

Simon is one of the most amazing cooks I know. Together we created something really special in Fernandez & Leluu and somehow we made a little history together. He cooked some amazing dishes and loved what he did with a big passion.
He was in engineering and now he would probably like to be a chef. I wish him all the best for his ventures. I am sure everyone will enjoy his food immensely as they did at Fernandez & Leluu Supper Club. There is no doubt in my mind that Simon can deliver good food.

And I, I also fell into the food scene, accidentally and I love to be there. It simply started with a blog I poured all my love into: Fernandez & Leluu. We both changed each other's lives that day we met in my kitchen. The highs and the extreme lows have taught me so many lessons about life, people, disease and love.

We were two peas in a pod but we were cat & dog, Harry & Sally. day & night. black & white. Tom & Jerry, Noel & Liam. Two opposites that really worked in unison, who didn't really get on. Ferndandez & Leluu -

You can visit ferdiesfoodlab here
You can still come to the supper club by emailing me uyen[dot]luu[at]gmail[dot]com

Sweet & Sour Pork

Without fail, sweet and sour pork would be ordered when my friends and I eat out at a Chinese restaurant. Its something about it that is completely addictive and satisfying. Often enough though, it is a goo of florescent orange and you can't really see which is pork and which is veg. When you do find a  piece of pork, you are then wondering if you are eating pork or pork substitute or just plain old batter. Still, we order it!

For Seewoo, I have decided to recreate this favourite in the kitchen, with fresh vegetables and pork belly and pork ribs. (You can use chicken instead). I am not sure how it is done in a typical Chinese kitchen but this is how I did it.

Ingredients
300g pork belly/ pork ribs
Fried powder/ tempura batter to coat pork

2 Cloves Garlic - thinly sliced
1 Red Onion - Cut into chunks
1/2 Red Pepper
1/2 Yellow Pepper
1/2 Green Pepper
4 Stems Asparagus
1/4 Fresh Pineapple
2 Tomatoes
1 tbs Oyster Sauce
1 tbs Light Soy Sauce
Pinch Of Salt & Sugar for seasoning
Pinch Of Pork Flavouring/ Seasoning From Knorr
Seasame Oil
Lemon Juice

Garnish
Coriander/ Spring Onion
Chilli


For the sauce
1 tbs Tapioca Starch
1.5 tsp Sugar
1.5 tsp Vinegar
3 tbs Water
1 tbs Light Soy Sauce

Method
Cut the pork into bite sized pieces and poach in salted water for 10-15 mins or until cooked. Drain. Set aside. Once the meat has cooled down, coat the meat in the tempura batter and shallow fry until golden brown.

Mix the sauce ingredients together.
 
Chop all the vegetables into bite sized chunks and fry in a hot wok or frying pan with garlic, adding oyster sauce, light soy sauce and season with some extra salt, sugar and pork seasoning. If you don't eat pork, you can use vegetable seasoning or chicken seasoning.

You do not want the vegetables to be over cooked, they should be crunchy. Once you have finished seasoning, add the pork to the stir fry, some seasame oil and pour in the sauce mixture. Continue to stir fry evenly, taste the food and add more soy if it needs more salt, more sweet if its too salty and more sour if too sweet - use juice of lemon. If the sauce is too thick, add more water, if it is not thick enough, add more tapioca starch.

Garnish with spring onions and/ or coriander. Serve with steamed rice.

 

Incidently, a lot of people on Twitter said they use ketchup with this recipe, I tried it, but preferred the subtle taste of this dish and enjoying the taste of each and every vegetable when I bit into it without the same ketchup taste all over, hence, why I decided to put fresh tomatoes in this recipe instead.

Other Chinese recipes to enjoy:
Fresh Egg Noodles With Kai Lan
Baked Seabass With Soy, Ginger & Spring Onions 

Seared Tuna Steak With Dark Soy, Ginger & Shallots

Seared Tuna Steak With Dark Soy, Ginger & Shallots

I can be the most laziest person when it comes to cooking for myself and so it really suits that I love the most simple foods. This is a great recipe to cook for one or two and its still impressive because of the amazing ingredients.

Here continues my series of Chinese recipes for See Woo:

Ingredients (for 2)
250g Tuna Steak, about 1 inch thick slice
2 tbps Dark Soy Sauce
1 tsp Sugar
1 tsp Sherry Vinegar
1/2 sq.inch of Ginger - finely chopped
1 Shallot (Oriental) Sliced
Pak Choi (Optional - can be Chinese Broccoli, Choi Sum, Kai Lan etc)
A sprinkle of Spring Onion rings
A couple slices of Red Chilli
Black Pepper

Method
Get your fish monger to slice up a thick piece (about one inch thick) of line caught, sustainable tuna.

For the marinade, mix in a sauce pan on medium heat, the dark soy, sugar, sherry vinegar and ginger. Always master to your taste of sweet, sour and salty and adjust accordingly adding more sugar if its too salty, more vinegar if its too sweet. (This should not come to the boil or become too hot, I put it on a heat so that the sugar dissolves. Remove from heat once the sugar dissolves). Cool down and pour the marinade over the tuna and marinade for 10 mins or more.

For the pak choi, pour boiling water over the vegetable in a bowl to blanch, then drain. Place on a plate.
Chop the shallots and sweat off in a sauce pan with some oil. Sear the marinaded tuna for about 2 mins on each side and more if you prefer your fish well done.

Rest the fish on a chopping board for a couple of minutes and slice the steak into two. One slice per person. Place on plate on top of the pak choi and season with black pepper, spring onions and chilli. Pour over juices from the pan. Serve as it is or with rice or noodles. Its not very Chinese, but this is great with mash too!

Other Chinese recipes to enjoy:
Fresh Egg Noodles With Kai Lan
Baked Seabass With Soy, Ginger & Spring Onions

Fresh Egg Noodles & Kai Lan

I've been asked to write a few recipes for SeeWoo of which I will also post here as a series. Last one was Seabass With Ginger, Spring Onion Soy Sauce & Fennel. It is certainly a pleasure to be playing around with Cantonese cuisine and I get to revisit some of my favourite things that I always order in a Chinese restaurant.

The best meals are the ones that are the most simple. Nothing beats a simple plate of food and whats even better is that it hardly takes any effort or time to prepare.

(For 2)
Preparation time: 10- 15mins

Ingredients
150g or 2 bunches of fresh egg noodles
2 Oriental Shallots (small ones) - diced
1 tbs Light Soy Sauce
1 tps Cider Vinegar
1 tps Sugar
Seasame Oil
4 Sprigs of Kai Lan - you can also use Pak Choi or Choi Sum
Way-On Chilli Oil With Shrimp

Method
Separate the noodles and throw into some boiling water, blanch for about 2 minutes.
Drain and rinse with hot water and dry out in a sieve or colander.

For the sauce, pour about a tablespoon of light soy sauce, a teaspoon of cider vinegar and a teaspoon of sugar. Mix it and have a taste, fine tune the perfect balance of sweet, sour and salty.

In a hot pan, add a dash of cooking oil or light olive oil and fry the shallots until they are golden brown and mix in the soy sauce mixture and remove from heat.

Place the noodles into a bowl and pour over the soy sauce mixture, mixing well to cover all the noodles. Add a dash of seasame oil and toss well together.

Blanch the kai lan in boiling water for about a minute, remove from heat and drain. Drizzle with a little seasame oil or light olive oil and place on top of the noodles, adding a lovely chilli oil. I use Way-On Chilli Oil with Shrimp from SeeWoo.

Baked Seabass With Soy Sauce, Spring Onions & Fennel

Soy sauce is made from fermenting soy beans in water - I've much to learn about the technique and process. I often find myself asking what is the difference between dark and light soy sauce. Dark soy has been fermented for much longer and has a thicker texture and is richer in taste. It is great for marinading red meats and making sauces as it has a caramel richness to it. Light soy sauce is thinner and saltier and is used to season and flavour dishes, similar to using salt. You can read more about soy sauce here on waiyeehong

Based on the famous and my favourite Hong Kong dish - Steamed Fish With Soy, Ginger & Spring Onion, I've developed this quick and easy recipe because my steamer wasn't big enough to fit the fish - I decided to put it in the oven and it works perfectly.

For 2- 4 people

Ingredients
2 x Seabass/ Bream or Carp - whole, scaled and gutted
1 x Fennel - chopped in half centimetre rings (optional)
3 x Shallots - peeled and halved
1 x Bulb Garlic - un-peeled, halved
Thumb of Ginger - Sliced
1/2 x Lemon or Lime, (remove the skin because the skin makes it bitter)

For the Sauce

Dark & Light Soy Sauce - Pearl River Brand or Chin-Su Foods "Tam Thai Tu"
Splash of Chilli Oil
Spring Onion - diced
Sugar
Cider Vinegar or Lime
Fresh Chilli or Chilli Sauce (Sriracha)

Garnish (optional)
Coriander
Spring Onions - sliced long ways

Method
Preheat the oven to 180.
Place the fish into a baking tray. Prepare the vegetables and stuff inside the fish and around the tray. Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and bake further on fan assist or turn up to 250 for a further 10 mins till skin is golden brown and crispy.
Rest.

In a hot sauce pan, add a splash of oil and sweat the spring onions being careful not to burn it.  Pour in about 50/50, (estimate 75ml altogether) of a mix of dark soy sauce and light soy sauce or use the Vietnamese brand of soy sauce. Add about a tablespoon of sugar and a tablespoon of cider vinegar or lime juice. Taste for the balance of sweet, sour and salty. If it is too sweet, add more sour, if it is too salty add more sweet, if it is too sour add more sweet.

Add fresh chillis or chilli sauce (Sriracha). Then pour all over the tray of baked fish.
Garnish with coriander and/or strips of fresh spring onions.
Serve with rice or with rice paper to make summer rolls.

Fishing For Summer Rolls

My family, they love going fishing. When I was in The OC, we went fishing in Newport Beach, there is a pier and at night, all the families get together and fish. Eat ice-cream and fish.

We caught lots of mackerel and sardines. We had to have it everyday, in one way or another to eat it up. One afternoon, we had a mackerel summer rolls. The table was set with rice paper, herbs and salad, a water bowl and everyone would make their own summer rolls at the table.

We grilled the fish on the barbecue with some salt and pepper. It was all served at room temperature. We had a big plate of salad, peril, cockscomb mint, coriander and basil. Pick all or your favourite ingredients, roll and share.

You can see how to make the typical Saigon Summer Rolls here

You can steam, bake or fry fish for use in summer rolls. Or even use left overs - fishy summer rolls are amazing!

The essential part is the Fish Sauce - you have always got to have a good dip:
1 tsp Crushed garlic and chilli
equal amounts of fish sauce, a good quality cider vinegar, sugar

Taste for the perfect balance of sweet, sour and salty. Add some hot water if you prefer a less intense flavour.

A perfect way to enjoy a family meal or dinner with friends because its great interaction.

I did an interview for London Confidential. You can read about dinner etiquette and the way the Vietnamese eat here:

London Riot: Have Your Say - With BBC World News

Darrell

This week is definitely a different week. Neither did we expect what would happened to Tottenham on Saturday nor the events that unfolded into London, burning. (What happened on my road here) No one expected that one person who lit the first fire to turn it into a wild bush fire spreading like a disease. Nor did I expect to write about of this on a non political, food type blog but this week, we are faced with a problem we can no longer ignore.

Early this morning, I was asked by Robyn Bresnahan, a journalist and broadcaster on BBC World News to host a radio show in my flat.  I agreed and found myself opening the doors of my home to a loud, cocky and boisterous Darrell James, he didn't like the dog jumping at his Armani jeans. He kind of scared the hell out of me when I opened the door after yesterday's attacks on our street. He was black and he was wearing a cap and he was coming into my house.

Darrell fired off as soon as he entered, his thoughts on whats wrong with our society, why he thought these riots were happening and who was to blame and I listened for a while with the greatest of interest. He was fuelled with many opinions of why society, government and life has done so wrong for him and many young people in Britain.

We sat around a table, with 4 other contributors, Real and Sterling both youth workers, Monifa and my next door neighbour Sohail. We had an open discussion about what happened yesterday, what we thought, who we blamed and what there is to do about it. The discussion could have gone on for hours.

You can hear it here:
http://downloads.bbc.co.uk/podcasts/worldservice/whys/whys_20110809-1230a.mp3

After the show, I continued to talk to Darrell because he made me very intrigued. Darrell partially explained how no one would ever listen to someone like him - ex convict, ex drug dealer and no good do-er. Darrell is now a consultant, a voice of youth and gang culture and often contributes to the BBC or other agencies. What changed you? I asked. My body just couldn't cope with it anymore, he said. I was sent to prison at 29 and things like that change you. You think to yourself, what have you got? Nothing. Where are you going with this? Nowhere.

Darrell is now a 38 year old man and I can see the gentleness behind all the yell. Its the loud, opinionated, slightly aggressive thing that can scare or be misinterpreted. He got me to see beyond the guy in the hoodie (he wasn't wearing one, but he might as well be). He pointed out how blind I was to what is going on in our society, not by bashing me but by pointing out to me that all this riot has always been there, just swept under the rug and now its come to the surface - we are shell shocked but its always been there. The harsh brash reality has finally hit us all.

I refused to be belittled for not knowing what actually goes on in estates, frankly, I just didn't and don't want to know. I grew up in them and I am entirely happy to have gotten out and he wasn't going to make me feel guilty for my new middle class and blind realisation of estate culture - the one raging to be heard. But he made me realise something, that I didn't care and now its biting me in the face.

Its people like you who they will listen to, people like you, not people like me. Help the kids, get the youth centres up again. Tell the government, your local MP to help the young people.

Well, yeah, thats a letter to parliament. Thats easy. As an average tax payer, its not as easy as that is it? But what would they do anyway? This stems in so many directions and layers are embedded.
We live in an interweb of generations and generations of a class system, prejudice, drugs, alcohol, lack of education, government cuts and the list goes on and on. Writing a letter is a simple start that anyone can do to contribute in numbers but doesn't it just start from the beginning? From birth? Is it too late?

Sterling

Sterling, also a loud, opinionated and angry youth worker is from a maturer generation. He used the metaphor of Lord Of The Flies. If you let children loose, they become savages in any society and in any era of time. Something has to change.

There is a huge problem and these last few days have totally changed the city, the country and probably the world. What can we do but throw our hands, sigh with a huge weight on our shoulders and not knowing where to start? We are altogether now, united but are we going to forget? Sweep it under the rug again with our broom?

First we should listen. This is what we all agreed.

Monik & Real

Thank you to Robyn Bresnahan and Mark at BBC World News and for Sterling, Real, Monik and Darrell for turning my blind into such an insight.

Further Reading: Penny Red

A London Riot 8th August 2011

 

This morning, I decided to wear my I love London T shirt. I didn't know that today London would be under attack by ill mannered little kids.

I followed the news and a few  twitter streams because I heard the riots were coming to Hackney and indeed they did. The footage were live on BBC News and it was all just a stones throw from my home. I decided to move my car which was parked right in front of The Carhart outlet because I had a feeling that this was where these kids would want to loot. This is where you can get over sized jeans and hoodies innit!

Just as the helicopter went to get fuel and we can no longer see the live images, the rioters came running down my street.

There were about 20 at first on bikes, and running on foot with their hoodies on and some had masks on or  scarf that would cover their faces. Some didn't even try to cover their faces. They started to smash up car windscreens, throw bricks and bins into people'e properties and more and more rioters started to flood in as well as people just wanting to see...

The noise was so intense, they were all yelling and laughing at the same time, they were smashing cars - jumping on cars and kicking the windscreens in with their feet and laughing.

I watched it all in a panic, filming with my phone but trying not to be seen because they were all collecting right outside my front door, sitting on my Figaro car. They were just there, a foot away from me, laughing and destroying stuff just to act cool in front of their peers.

I was shaking, my body didn't make sense to me anymore, it was like a tree in the wind and my only company was Twitter. I tweeted my first hand experiences, I couldn't get hold of my mum and I made sure my dogs were locked in a room in case the looters would try to enter.

I was so scared. It was like my life was so under threat. It felt like a war.
Immediately, I picked up the phone to call the police but they said they wouldn't be able to come, that there wasn't enough resources.

So that was it- we were just left alone to watch the rioters smash the street up and loot Carhart. They broke into the shop to steal a few pair of jeans, some jumpers and a few caps. The took and threw out their computers and stole bikes.

A couple of guys laughed in hysterics as he was jumping up and down on an old convertible MG and eventually set the car alight.

I called the fire brigade, my voice shaking and my number dyslexia hit me bad. I kept dialling 777 and not being able to get through. The panic - the stress - the fire.

The street eventually turned black and this made the boys hang back and clear the street because the fumes were strong - The fire brigade (when I figured it was 999) asked me in detail what was happening - they told me to go and have a look! I said, I don't think so - I am not stepping outside, they are literally outside!

The fire brigade never turned up.

After about a long long hour or hour and half, about 6 riot police turned up and stood afar at the top of the road to make sure no one else was entering. They couldn't do anything, there were too few of them! And there were spectators  - we were all spectators just looking in complete horror - police intervention would have made it completely worse.

We couldn't do anything - what is there to do? Your head would be smashed in. But watch as they destroy things for a laugh.

They walked around as if they were themselves spectators. There were a couple of guys on bikes, ordering people to leave or to move on.

And eventually they did - they stood on one side of the fire and the riot police stood on the other. My neighbours and I were in between with the British press. After 2 hours, our ordeal was over.

Our noses were all black from the smoke and we watched our neighbour's car burn to its skeleton. He is a guy whose never around - he parks his car somewhere for months - I wonder if he will find out in the news - his beloved MG bare on the front pages of all the national press.

This was nothing compared to what happened later to the rest of London - homes and buildings set alight and so many people have lost many things, while these boys go home with some new jeans, laughing with the price tag hanging off their necks.

I love London. My thoughts are with all those effected, hopefully not too harmed. My heart breaks.

its hard to imagine what other people in the world have to go through with wars that go on forever and ever in their countries all the time. 

Roganic

Seawater cured Kentish mackerel, orache, broccoli and warm elderflower honey

I splashed out and went to Roganic in the posh Marylebone area! Could've had the 10 course for £80 but opted for 6 courses for £55. You can get 3 courses for £29 but then, why would you come here and only have 3 little plates?

The food was great, you can read more about this place on Rocket & Squash where I wholey agree with everything he wrote so there is no point in saying it over. The only thing was that we both thought the place lacked atmosphere. I didn't like the lighting which was a bit harsh and everything felt rather clinical but its kinda wonderful to not understand what was on the menu and tasting wonderful flavours combined together for the first time.

The bread was lovely too. Anything that there was to eat was great! What I most enjoyed was getting to know someone over this meal which was full of surprises and taste, an explosion of delights and discovery. As they say, you can tell a lot from a person and what they appreciate about food.

Cumbrian hogget, artichokes and chenopodiums

Sweet ciceley with strawberry,

buttermilk and verbena