Savoury mince is comfort food... especially when it’s served over crusty sourdough bread or baked potato! (But it’s equally good served with roasted pumpkin or cauliflower mash, if you’re avoiding starchy foods.) This is my basic method for making a big batch of savoury mince: clean out the fridge 😄, chop up onions, garlic, celery, carrots, zucchini, leafy greens, or whatever veggies I’ve found in the fridge 😁; sauté in ghee or olive oil; add mince, salt, pepper, and garlic powder and brown; a

205K views · 1.5K reactions | A morning pastry with Michelin-star flavours and layers of savoury, crispy perfection. The veal Cordon Bleu in puff pastry; this week’s chef’s breakfast of the week. Available until Sunday. #pavyllonlondon #londonrestaurant #breakfast | Pavyllon London | Facebook