Sun shining, a day out to the nearest edge of the Cotswolds for a first posh lunch out as a trio since 2019, then an ice cream in the shadow of Broadway Tower. Cow parsley, buttercups, long long grass, hawthorn blossom and stinging nettles.
Back home, the foxgloves are in flower, majestic spikes of pink, peach and white, marked with spots of purple and orange. Foxgloves are absolutely in my top 5 flowers – so architectural and plain weird – and even better, these all self-sowed so cost not a penny. Here I’ve placed them with alliums and sweet william for an interesting mix of height and form.
I made a big batch of chocolate gelato at the weekend, overcome by the hot weather. It was good – very good – but even better are these chocolate almond macaroons that use up the left-over egg whites. They’re now my go-to recipe whenever we have egg whites hanging around, say after a carbonara or custard, and – unlike meringues, which never get eaten – they’re a firm favourite for both pre-schoolers and early-middle-agers. I found the recipe from a blog about living in a vicarage, so this is recipe is also known as Church Biscuit No.70.
Chocolate almond macaroons
2 egg whites
200g ground almonds
30g cocoa powder
175g icing sugar
Preheat the oven to 180c and line a baking sheet with parchment. Sift the almonds, cocoa and icing sugar into a bowl and using a wooden spoon, mix in the unbeaten egg whites to a firm dough. Simple.
With wet hands, roll out walnut-size balls of mixture and place on the baking sheet, flattening each one slightly as you go. Bake for 11-15 minutes, until dry on top and slightly cracked. You want to keep a certain squishiness in the middle. Cool before serving.
These last several days in the tin and are good on their own or as an accompaniment to ice-cream.
Also this week:
Harvesting: sweet william, foxgloves, last of the spring rocket, last of the chervil.
Allotment and garden: Watering twice a week (it’s not enough, no rain for two weeks now) but the veg are still small despite the warm weather. Admiring the roses, now at their peak. Delphiniums just coming out whilst the aquilegia go over.
Eating and cooking: Lunch at The Fish of asparagus with brown shrimp followed by Fowey mussels. Rhubarb ice cream at Broadway Tower. Cost a fortune but a joy to be out at last. Made chocolate gelato from the Rick Stein Venice to Istanbul book. Eating more Greek salads than most Greeks at present.
Also: Reading Under a Mackerel Sky, Rick Stein’s memoir.