It’s a very wet Sunday afternoon here watching the rain as the remains of Hurricane Bertha pass by (having watched “My Fair Lady”, I thought that in Hertfordshire, Herefordshire and Hampshire hurricanes hardly ever happen? Why did I move to Yorkshire then?) So my mind has turned to cooking: we have a brand new pestle and mortar and we’re not afraid to use them! So here’s my three step guide to making two of my favourite things: pesto and hummous.
Pesto:
Step 1: Grow some basil
I’m working on this one. I have lots of little pots lined up and seeds to sow, but today isn’t exactly ideal sowing weather so I have cheated a little: basil leaves from “The Nursery” on Knapton Lane a few streets away where an amazing couple produce vast quantities of organic fruit, veg and eggs from a rambling garden big enough to get lost in (I know this because they opened up the garden under the National Gardens Scheme last year!) One thing I love about being near the countryside is that people are much more willing to sell their produce on an honesty basis: there’s a signboard outside that says what’s available and you put the money through the letterbox.
