Bordallo Pinheiro Aubergine Dish, 28cm Preserving & Fermenting white fish or beef

white fish or beef

yeast extracts dextrose

Fill the pasta with mushroom or goat’s cheese

Pour into cold milk or cream

Sakura Blossom Sake Set

Bordallo Pinheiro Aubergine Dish, 28cm Preserving & Fermenting white fish or beefThe Bordallo Pinheiro aubergine dish and lid adds character to even the plainest salad. The deep purple colour makes fresh vegetables pop. Serve rice, couscous and stews in the large aubergine dish and make it the centrepiece of your table. The Portuguese ceramics studio, Bordallo Pinheiro, was set up in 1884. Brothers Raphael and Feliciano Bordallo Pinheiro started the venture, and many of the pieces today are still made to Raphaels designs. In only