Shepherd’s Pie mostly based on Mary Berry’s recipe, using lamb, onion, garlic, thyme, Worcestershire, mushrooms, carrots and celery, with Riesling added instead of broth. Nutmeg, pepper, butter and milk in the potato topping.
Yellow beet borscht with a nod to Armenian borscht, including ground cumin, ground coriander, bay, and allspice. Parsley, vinegar and sour cream added at the table, to taste.
