One of the first blogs I found was The Slow Cook – it's still a favourite for thought provoking articles and down to earth good sense and good recipes. I noticed the other day that PPPs is on The Slow Cook's list of links under the heading 'Have Garden Will Cook' – that sums me up pretty well, so I hope that Ed doesn't mind me nicking it as the title to this post.
I love to collect recipes that can be adapted to use whichever vegetable is in season in my garden, the other day on TV I saw Jamie Oliver cook a scrumptious looking filo pastry tart, he used asparagus but it seemed an ideal basic recipe that can be adapted to use other ingredients. This evening while the potatoes were cooking I picked some of the largest pods from the Crimson Flowered Broad Beans and the biggest mange touts from the Golden Sweet and Reuzensuiker Peas – these went straight into the steamer over the potatoes for a few minutes. I assembled the tart as in Jamie's recipe, arranging on the top the peas and broad beans instead of the asparagus. I used four eggs laid by the under-gardeners and semi-skimmed milk instead of double cream. As I was adding broad beans I added chopped summer savoury instead of the nutmeg.
This is rich and very filling, we ate it with a salad of mixed lettuce leaves freshly picked just before serving. There's more than enough leftover for tomorrow's lunch – ideal for a picnic I think!
Shanghai to Hangzhou
3 hours ago