Monday 22 July
Inspired by a bumper crop of
sorrel (bolted, but still leafy and green) out in the overgrown garden, we
chipped a couple of albacore steaks out of the freezer, defrosted, and
pan-fried them to serve with our typical sorrel sauce.
We also found one wiffle-bat-sized
zephyr squash lurking out there among the leaves. We halved, de-seeded, and cut it into cubes, to
be sautéed in butter - which turned out not just tender, but surprisingly
delicious, especially when napped in that sorrel sauce.
No comments:
Post a Comment