cook, thief, wife, lover

Chicken roasted in a bed of wild garlic, the wild garlic then blended up with all of the chicken fat and juices released during the roasting. Minty minty tzatziki with wild garlic flowers and some red tipped lettuce that I like.

Some times I get so wrapped up in the process that I lose track of time, feel like im in some sort of flow state, and then realise it's 10.30pm and I'm not necessarily even that hungry.

I had to pass the wild garlic & chicken fat emulsion after blending because I wanted it to be smoother, but wow it's one of the simplest and nicest things I've made in ages. Now that what was leftover after dinner has sat for a moment has solidified almost into a mousse, I suppose this is because of all of the emulsified fat and collagenous juice.

Feeling run down and low energy today so I needed something nourishing to eat.

Sweetheart cabbage, fennel, onion and garlic cooked down with lots of rapeseed oil, turned into a stew with some chicken stock we made from a carcass a while ago and froze. Served with some puy lentils, egg and a tahini dressing made with lime juice.

silly salad of shaved fennel, radish, romaine, pear and feta, for one

red radish juice extracted with lemon juice and salt, a little dijon in the dressing and some obligatory dashes of sherry vinegar on top

Mafaldine/Manfredine with crema di aglio orsino with a salad of shaved fennel and radish, pear, little gem and some wild garlic leaves, lots of lemon juice and olive oil.

Harvesting wild garlic by a stream near my new home on the wild west coast of Scotland. I've been looking for it for a few weeks but the season for it seems to begin far later here than it did when I lived in the NW of England.

After my first wine tasting and training with the staff today, I ended the shift with an impromptu tasting of homemade nocino (walnut liqueur) which began being made in August last year, and a cheese tasting.