A joyful, practical guide to cooking over the weekend by Jess Elliot Dennison. Covering everything from sherbet-y lemon curd for spreading over toast in the morning; roast pepper, charred onion and Parmesan crostini for midday; and spaghetti and oregano meatballs followed by blackcurrant pavlova with lemon and bay custard for the evening. The whole weekend is here. Written, tested, photographed and published from Jess' Studio in Edinburgh. Printed in the UK.
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