Gaziantep: The Soul of Turkish Food
The long table is set for breakfast. There are crinkly black olives, round brown olives, squares of fetta cheese, tomato wedges, cucumber crescents, creamy natural yoghurt, muscatels and almonds, soft white … Continue reading
I hold my classes in my home in a beautiful setting which spills out into the garden where the children and I have fun looking at and identifying the various herbs and vegetable I grow, weather 
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