For mothers' day dinner this year, I decided to go with the chic and simple. After a so-dismal-it's-funny lunch, all everyone wanted was to eat something that didn't have black fungus all over it.
In line with the whole idea of eating sustainably as part of being more environmentally-aware, I did a vegan-inspired meal by tossing vegetables in olive oil, garlic and rosemary, then roasting them in the oven until they emerged with amazing caramelisation. My mum contributed a fruit salad with apricots and grapefruit segments, my dad brought out this Japanese sesame dip and I put on the playlist that I synced onto my iPod and we all had a great dinner. (And my sister, who can't cook, cleaned up.)
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