|Good enough to eat!|
|I know it's not in season, but it's a staple canape - wrap bundles in |
parma ham, drizzle with olive oil and roast for ten minutes. Serve with shaves of parmesan
|Blanch your broad beans, and slip the bright green kernals from their papery shells;|
toss with feta, pomegranate and mint for a refreshing salad
|Blueberries are nature's best anti-oxidant - make into smoothies, |
sprinkle onto porridge or stir into muffin mixture and bake.
|Salted Caramel sauce - my favourite - see 'What I'm Eating' for recipe|
|Ice-cream to go with the sauce...|
|and of course Christmas wouldn't be the same without Chestnuts. |
I love them hot from a street brazier and pureed they make
a delicious cream accompaniament.
(See right for recipe)