june

On holiday

On holiday

Pak choi, squash, spring onions, oyster sauce, egg noodles

Lunch: At Karly and Mark’s

Dinner: Dhal, with cumin, coriander, kalonji, curry leaves, garlic, ginger, onion, chilli, coconut, tamarind. Squash, cubed and fried; petits pois; cashews. Rice

Waitrose gazpacho

Paella with chicken, chorizo, mushrooms, peas, peppers. Aubergine slices grilled, with fresh tomato

Tideford Moroccan soup

Bigham’s Moroccan lamb and olives, round beans, couscous with pine kernels

Chick peas cooked with a dried lime. Squash, cubed and fried. Beetroot. Quinoa with ricotta, chilli, garlic, spring onion. Pak choi with garlic.

Mango in syrup with lime leaves, pink peppercorns

Hummus and pitta

Cod with chorizo, tomatoes, red pepper, chilli. Sugar snaps, new potatoes.

Pink grapefruit and beetroot with olives, chilli, ricotta, tuscan honey glaze, mint

Dominated by the grapefruit

Salmon, marinated in mirin, then fried, with ginger, garlic, leeks. Mashed potato, in the French style.

Lunch: Pasta Reale Blue cheese and bacon ravioli

Dinner: Tuna with tomatoes, chilli, avocado, cilantro. Baby aubergines, fried with ginger and garlic. New potatoes.

Poached apricots, amaretti, whipped cream and yoghurt

Dinner: John

Roasted red peppers with olive-tomato ice, ciabatta toast

Morels, broad beans, asparagus in cream sauce, truffle oil. Serrano ham. Wilted wild garlic

Stocked up on dried morels on the recent holiday in France. Still lots of wild garlic in the local woods.

Guinea fowl with couscous, preserved lemon, pine kernels, cilanro stuffing. Courgettes. Salad, avocado oil.

Strawberry and rose masala ice cream, strawberries, brioche

Brie – Hereford hop – Swaledale goat

Ate out

Waitrose beetroot soup

Thai curry of red pepper, spring onion, peas and beans. Rice noodles.

Asparagus soup, flavoured with curry

In the French style, using curry powder

Salad of lettuce, asparagus, guinea fowl, red pepper, parmesan, jersey royals, avocado oil.

Beefburgers, roquefort sauce, rocket, new potatoes

Figs in raspberry vinegar, pink peppercorns, whipped cream, shortbread biscuits

Grilled asparagus, serrano ham, avocado oil

Spaghetti with sauce of tomato-olive puree, guinea fowl, cream. Tomatoes with marjoram, garlic, oil. Lettuce

Ate out

Lamb shank, blackeye beans, pearl barley. Fine green beans.

Mango fried in butter with coconut milk and white rum

Ate out

Duchy Originals Celeriac, leek, bacon soup

Porcini risotto, peas

At David and Bobby’s

Bigham’s carrot, crème fraîche, caraway parcels

Rump steak with sauce. This was one of my attempts at an Anglo-Greek sauce. Tracey guessed only a fraction of the ingredients. Finely chopped shallot and garlic, some chilli, 7 cherry tomatoes, 2 red wine ice cubes, 1tsp horseradish cream, half tsp Worcester sauce (evidently too much since Tracey noticed its presence), a little ground cloves and ground allspice. Braised lettuce. New potatoes

Spaghetti bolognaise. Lollo rosso

Steamed ginger pudding, ginger in syrup, clotted cream

So very seasonal. It was from the freezer, as was the ragu.

Lunch: Spaghetti with onions, olives, tomato, anchovy

Dinner: Liz and Rod

Salmon fillets, guacomole

Orvieto chicken; watercress, spinach, rocket; runner beans

The chicken is the Alistair Little recipe, always good. Beans were from the organic farm somewhere along the UC703. Slice diagonally, thinly, boil 2-3 minutes then refresh. Fresh and crunchy.

Apricots, baked with vanilla sugar. Lavender ice cream

Ice cream. 7.5 floz cream and 2.5 floz milk, bring to simmer then add a bunch of lavender, and leave to infuse for 2-3 hours. Then strain and make custard with 2 eggs and 3 tbs sugar. When I churned it in the Moulinex, it stuck too quickly, so maybe not enough fat in it.

Belton cheshire – Keen’s Cheddar – May Hill Green

Lunch: Ate out

Dinner: Liz and Rod

Asparagus, parma ham, avocado oil

Chickpeas and chorizo with tomato, smoked paprika, smoked garlic sauce. Roasted red peppers. Grilled aubergine slices with pesto. Tomatoes with marjoram and mint. Salad as yesterday. Couscous, preserved lemon, pine kernels, cilantro.

Strawberries and cream

Watercress with roquefort and cream.

Chicken thighs. Guacamole. Rice with lemon zest, black pepper, coconut milk

Ok, weird fusion, especially when I insisted on having lime pickle. I liked it, anyway.

Asparagus risotto

Chicken drumsticks, remains of the stuffing, chickpeas, roasted peppers.

Hummus and toast

Beefburgers, sauce of red wine, mustard, cream, shallot, garlic; sugar snaps; pappardelle

Chicken breast, girolles, in cream, sherry, stock, with truffle oil; spinach and lemon; gnocchi

Pears in red wine, and chocolate

New potatoes, parma ham, avocado oil

Toulouse sausages (Adey’s); puy lentils and tomato; salad