Musings about the way we eat in the modern world, seasonal recipes from the kitchen at Isca and wine recommendations from our shelves and cellar.
Platform | Substack | Pricing | Freemium | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 27 | Subscribers | Read | iscawines.substack.com |
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Squash, fried egg, sage + chilli for lunch
Two ways with miso and walnut dressing.
Around this time of year I think I’m bored of tomatoes and courgette. Soon I’ll be wishing for summer produce whilst I scrub another dirty carrot or beetroot ready to roast in the oven. I often think of squash as a vegetable that bridges th...
Hedgerow delights, dare I say the first twinges of Autumn
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Musings about the way we eat in the modern world, recipes from the kitchen at Isca and wine recommendations from our shelves and cellar.
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