The Spanish style stew was made from celery, carrots, butter beans, chorizo, the cooked chicken and the chicken stock with a little added paprika and black pepper. To accompany this I made some of my fave hot potatoes, patatas bravas. I make this simply by making small roast potatoes, pouring away the oil and briefly warming through with the patatas bravas sauce.
Some fresh figs and some delicious mint leaves and chocolate ice cream made a cooling and tasty dessert.
I only have a small garden, most of which is covered in lavender bushes and around this time of the year it becomes time to harvest the already drying flowers and to generally trim my bushes so that they can grow and bloom again in nine months time and fill the air with their fragrance on hot days.
My friend Rebecca (mentioned in the last blogpost) recently gave me some plums which smelt wonderfully alcoholic as I took them from their bag and shortly afterwards I made them into a super plum crumble. I love the Summer for such fruits and such nice gestures. Thank you again Rebecca. As a return 'thank you' I intend to give her the dried lavender when it is completely dry from hanging in my kitchen window.
Lastly, I purchased (very cheaply) Hugh Fearnley-Wittingstall's book, 'Three Good Things on a plate', recently and hope to get some inspiration from this for some tasty, nutritious dishes at low cost and maybe set me off in a new creative direction.