outside in the sun

We have been blessed with warm, sunny and extremely welcome Spring weather. Out in the garden the boys set up their teepee tent and made it den-like with blankets and cushions and books and toys. They played all day out in the sun, swinging in the trees, inventing complicated games and not-so-complicated ones. Food and feeding moved outside too. Lunch was leek and smoked bacon tart. Later that evening we chopped some logs and lit our ancient cast iron barbecue. The air, full of woodsmoke, was a reminder of summer days. As we cooked over the crackling heat the excitement of cooking in such a simple way brought home to us how complicated we sometimes make our lives. What could be better than wood, fire, smoke and heat from the sun and having the time to enjoy it all?

recipe :: Leek and Gruyère Frittata

Easter Egg Hunt: 

Spot the odd one out

(no prizes, just the satisfaction of knowing you really are quite bright)

Yesterday we had a delivery of fresh speckled eggs from my brother-in-law's chickens (thanks Anthony!). It's good to know that we are edging ever closer to Spring now that the chickens are laying again. And we've gained that valuable extra hour. Now all we need is some warm sunshine to start warming up the garden...

If you have a surfeit of eggs why not try a frittata?

Leek and Gruyère Frittata 

20g butter

1 tablespoon olive oil

1 large leek, washed and thinly sliced

coarse sea salt and pepper

6 organic eggs

125ml milk

75g Gruyère cheese, grated

Preheat the oven to 190C/ gas mark 5. Heat the butter and oil over a medium heat in a 25cm cast iron frying pan. Sauté the leeks until golden and soft and season them well. In a bowl beat the eggs and milk and pour over the cooked leeks. Sprinkle on the grated cheese and let it cook on a medium heat for a good 5-7 minutes until the edges are set but the middle is still runny. Then put into the oven for another 8 minutes or until the middle is set through.