Frozen broad beans Ricotta Sourdough bread Mint Lemon Garlic Olive oil Salt and Pepper Method: Boil the broad beans for 4-5 minutes and once cool, take the skins off. Then put them in a bowl with lemon rind, shredded mint, olive oil and seasoning. Then crush them down with a fork. Slice the sourdough and griddle… Continue reading Broad beans, mint and ricotta on sourdough
It’s been a quiet week but beautiful weather and everyone seems to be in a better mood now the sun is shining. So, I thought I’d share some of my favourite warm weather recipes. Earlier this week Matt and I cooked gluten-free pasta for the first time. I’m off on a girls holiday to Ibiza… Continue reading It’s hotting up!