The scouting gene
The fire was not too hot, so on went the plum wood to create the smoke, then the trout, then the lid and in 8 mins it was ready, lightly cooked with a delicate smokiness.
Along with this an intense dill and horseradish creme fraiche, rosemary and chilli roasted potties and a bowl of salad from the garden.
The joy of early summer harvests. The first broad beans - sweet and tender and totally different from any bought ones (they need to be picked just before eating), pop them out of their pods at the table and nibble along with home made bread sticks whilst sipping a cool sauvignon blanc...
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