that looks great. I have some mince I ground up from yesterday and was wondering what I’d do with it. Might try that too - with adaptation since I used my last Parmesan up a few days ago. I have no desire right now to venture anywhere near a supermarket since I live too close to outbreaks and I’ll use Swiss chard instead
I noticed she saves the stalks for stir fries. I like the multi coloured Swiss chard for that reason. When you cut the stems you get a stir fry that is full of little bits of jewellery.
