We are off to the coast for the weekend. We arrived to bright sun and are enjoying my father-in-law Tony's "world famous" negronis while shucking our first batch of favas from the garden.
Mark parboiled the favas and lightly mushed them up with lemon juice, olive oil, Parmesan, salt,pepper and a sprinkling of thyme. Spread on a piece of lightly toasted bread, these spring gems were a great start to our meal!
Also on the docket were new potatoes that were slow butter poached with leeks from our garden and time, er thyme and spring salmon slow roasted at 225 until moist, tender and delish with lemon butter dill sauce.
All followed by a fabulous strawberry rhubarb pie from pieku - yum!