There's a landmark moment each spring when we pick fresh ingredients straight from the garden, cook them straight away and eat them sitting outside in the sunshine. Today was the day for the first 'perfect lunch' of 2008.
From the garden – the first cut of asparagus, and salad leaves: lettuce Rouge l'Hiver and Winter Density and chicory (all of which over wintered)
With the addition of new potatoes, Cromer crab and Pan Gallego, all purchased this morning from Linton Farmers' Market
And homemade mayonnaise made with egg yolks from the under-gardeners' eggs
We had a gourmet feast . . .
Managing a sense of beyond
3 hours ago