i know its the unusuals, the overseas glamour grub gets most of the attention but im strangely fascinated by their old fashioned english bedfellows at the moment…what with the asparagus arrowing upwards, the mulberries now in leaf and throwing out signs of fruit, we’ve now spent the first sunny afternoon by the river tearing artichokes into vinegretty pieces
no longer just the delicious but shallow hearts of last year, almost two thirds of these drool-worthy globes is succulent, tender flesh…and the more you cut, the more you get
total luxury