Roots cut into chunks, tossed in browned flour and fried till golden in olive oil. About The Author Vicky Hayward Vicky Hayward is a freelance features writer, based in Madrid, whose articles about the arts, food and social issues are published internationally.
About The Author
Vicky Hayward
Vicky Hayward is a freelance features writer, based in Madrid, whose articles about the arts, food and social issues are published internationally.