(Artwork and description by player Regina Carey)
 

Pallahade Lace

Found only in the plains about Pallahade, it is a hardy Perennial, which is highly resistant to pests and disease. It grows 10-12 inches high, growing an extra 12-18 inches when it comes into bloom. The flowers, tiny little buds have white petals, and it's bud is a delicate pink colour with it's leaves shooting out all over the place.

The leaves of the plant can be harvested at anytime with the exception of winter and they, and the flowers can be dried out and preserved by hanging them upside down.

Easily grown in pots, the flowers are excellent in dried flower arrangements, and some women like to wear them as decorations in their hair. The chopped leaves of the plant can be used to stuff chicken, flavour stews and soup and can be sprinkled on potato saladds, rice and pasta dishes

It has a mild flavour, which goes well with other herbs. It is a popular herb in Pallahade and gives several of the city's dishes a unique, enjoyable taste. As a herb found only near Pallahade, it is a very rare and sought after herb in other cities and as a result, the rare, expensive herb is an excellent export for the city.

Cherrell with Pallahade Lace -serves 4

Four Cherrell breasts (Chicken)
2 tablespoons of Yoghurt
2 tablespoons of Mustard (Dijon mustard)
salt and black pepper seasoned to taste
Herb Oil, (olive oil)
6 tables spoons of chopped Pallahade Lace (Enlish mace)
Juice from 1 Bitter Fruit (Lemon)

Preheat oven to 190*C, 375*F, (gas mark 5). Mix theyoghurt and mustard together and coat the cherrell pieces on all sides. Sprinkle with salt and pepper. Cut 4 slices of cooking wrap, (foil), and brush with herb oil. Lay the chicken breasts in the foil and scatter a thick layer or Pallahade Lace on each piece. Sprinkle with Bitter fruit juice. Wrap in cooking wrap, folding the ends tightly so no juice can escape. Lay the packets on a rack in the oven, cook for 30 minutes and serve with rice, potatoes or a green salad.