March Updates

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Mar 15, 2017

Just another use for pig. Locally caught Tuscan fish wrapped with lardo and dusted with breadcrumbs and herbs. All the fatty goodness seeps into the fish to help cook it and delicately adds to the flavour

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Mar 21, 2017

Wild garlic! Now is the time. You can normally smell it before you see it. Just found absolutely loads on our afternoon walk with the pooches. It's a bit gentler than regular garlic, but still full of delicious flavour. We're going to use it for dinner tonight and it's FREE. Get picking!

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Mar 22, 2017

The poor man's surf and turf. Nothing poor about it let me tell you. Mussels, sausage meat, garlic & parsley butter (copious amounts obviously). CANNOT get enough of these. Using the wild garlic too which is just a bit more mellow and grassy - adds to the surf and turf vibe. Give them a go. Easy, if a bit fiddly. Grill it all for melty, herby, buttery delight. Bang the tray straight on the table and get stuck in. 

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Mar 23, 2017

Lardo - cured pig back fat. It's a slightly sweet, creamy, silky masterpiece of piggy flavour. Perfect alone, or just on a piece of warm bread. Mmmm.

Millie Diamond