Going to make the mackerel, pine nuts and raisin pasta from Nigellisima tonight. I have a hankering for fish - and that floated my boat the other night.
I'd be worried about the wetness of marrow as lasagne - does it have enough structure to it? Perhaps slighty dehydrating it could help.
Going to make the mackerel, pine nuts and raisin pasta from Nigellisima tonight. I have a hankering for fish - and that floated my boat the other night.
I'd be worried about the wetness of marrow as lasagne - does it have enough structure to it? Perhaps slighty dehydrating it could help.