Well hi! And welcome to all the new readers who have just joined us, I’m so pleased you’re here and thank you so much for reading, I hope you’re enjoying so far. This is a recipe for paid subscribers (if that’s you, I thank you!), and if you happen to be reading this and are not yet a paid subscriber, perhaps it’s time to treat yourself to a membership to what I can only describe as my seasonally-shifting, interactive, ever-evolving cookbook/food magazine. If you do, you’ll be able to enjoy the tried and tested recipes in this post, join in our wonderful A Lot On Her Plate community of joy-seeking, food-loving peeps, have access to our chats, my restaurant recs, travel guides and