A June lunch of allotment produce
Malted sourdough Beetroot leaves sautéed in olive oil and dressed with lemon juice Beetroot, feta and mint salad Young courgettes with pine nuts and garlic Mangetout peas.
Breadmaking: Spelt, Fig and pumpkin seed sourdough
The perfect bread with cheese. The sweet grittiness of the figs together with the nutty crunch of the pumpkin seeds on a tangy sourdough is a winning combination. The flour comes from Shipton Mill in Gloucestershire and I use a … Read more