Our first course was 3 varieties of houmous from Hugh Fearnley-Whittinghstall's books. The carrot and beetroot ones used local vegetables bought at Lymm market and Abbey Leys farm shop. I bought them a couple of weeks ago and roasted them, before putting them in the freezer. Their sweet flavour is enhanced by both the roasting and warm spices used when making them. It was tricky not to get the beetroot on the carpet when we ate them while watching a film, but it was worth it.
Lisa Reid
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