The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading
I don’t know whether to call this an open omelette or a quiche without a pastry base, but it makes a good mid-week supper or weekend lunch and if you’ve got a glut of courgettes it’s a good way of using them up. Continue reading
We’ve been married for 13 years – lucky for us. Rather than go for a blow-out restaurant meal, we celebrated with a dinner of produce fresh from our garden – lucky again. Continue reading