What a privilege it is to cook and eat seasonally!
Foraged wild garlic leaves and flowers from our plot this week and instantly transformed the roasted salad potatoes for our barbecue with a moreish pesto and made a vivacious green oil to tuck away in the freezer for future use.
However the piece de resistance were the oozing cheesy scones from Delicious magazine … served warm with just a little butter ( or Flora in our case!) they made lunchtime a real treat!
https://www.deliciousmagazine.co.uk/recipes/wild-garlic-and-cheddar-scones/
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