I always imagine that the first sign of May sunshine brings with it a bounty of spring produce and that long hot summer days are just around the corner. What a hopeless optimist I must be! Nature is a relentless tease though, so it is for this month I have learned to exercise some uncharacteristic patience in the kitchen. All the things I look forward to getting my hands on most are rarely ready this early in the year so my dreams of sitting in the sun podding the new season’s baby broad beans and peas will have to wait a few weeks to become a reality. Continued…
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I recently witnessed one of the most disturbing food-related crimes I’ve ever seen on TV . I had tuned in to the hilariously named ‘Master Chef Goes Large’ and watched open mouthed as one of the contestants was talked through how to stuff a hollowed-out duck egg with a mousse of lobster, black truffles and a whole quails egg. I kid you not, this was being passed off as a legitimate test of somebody’s culinary prowess and was nothing short of car crash TV. Continued…
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To give it its proper title, ‘bruschetta con fagioli e pommodorini’. A delicious antipasto that’s often found on the bar in osterias all over Italy, to be enjoyed for free with your drinks – it is, at the end of the day, posh beans on toast! Try to find a sour dough baguette as it does make a difference to the finished crostini.
I always imagine that the first sign of May sunshine brings with it a bounty of spring produce and that long hot summer days are just around the corner. What a hopeless optimist I must be! Nature is a relentless tease though, so it is for this month I have learned to exercise some uncharacteristic patience in the kitchen. All the things I look forward to getting my hands on most are rarely ready this early in the year so my dreams of sitting in the sun podding the new season’s baby broad beans and peas will have to wait a few weeks to become a reality. Continued…
