🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
4
Complex
By Keith Floyd
Published 1992
When you visit a new restaurant it is always a good idea to position yourself carefully so that as you sip your apéritif you can watch the waiters taking trays of food to the regulars. I was doing this on the terrace of a small restaurant in Majorca and the man next to me — I wasn’t staring, honest — was eating what looked like Chinese stir-fried mixed meats and peppers. It was a colourful dish and had arrived sizzling, so I ordered some for myself and discovered Frituras Mallorquinas
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe