I reviewed the contents of the veg drawer last night – to my shame, there were two small turnips going mouldy, so they had to go. A wide assortment of carrots was hurled into the slow cooker for carrot and coriander soup for lunch today. And there were a lot of green beans.
Topped and tailed the beans, and then cut them into chunks of about 2cm. Set them to simmer for about seven minutes, I guess.
Put on some pasta quills to boil.
Got Pete to grate a lot of parmesan, rummaged for the tired half lemon in the fridge, and went and cut some fennel fronds from the garden, which I chopped up small.
Combined beans, pasta, parmesan, black pepper, lemon juice, fennel and some cream, and scoffed from bowls.
Followed it with local strawberries and a home made brownie. Lovely.