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) |
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