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For someone who loves his meat, I love that one of Mr Rigg’s favourite meals is mushroom burgers.
This week we decided to make a summery version, with a little mayonnaise smeared on the sliced buns, the mushrooms grilled with a garlicky butter, then filled with blobs of soft goat’s cheese and a sprinkling of chives. Finally they were topped with a handful of salad, including tiny nasturtium leaves.
Last week we had incredible fish and chips from a place in Didsbury called Frankie’s Fish Bar, but it left me feeling guilty that all I’d eaten for dinner was deep-fried fish and potatoes.
So I was determined the following night to fill us full of vegetables, and this is what I came up with…
All the vegetables were English, although not grown by me. There were new potatoes, boiled and tossed in lots of salty butter and black better. Pink and white radishes sliced in half, asparagus spears and baby carrots blanched and sliced.
Broad beans and fresh peas shelled and briefly cooked in simmering water. Lots of seasonal salad leaves, crispy bacon shards, and those gorgeous nasturtium flowers (bought from Waitrose, so delighted they’re selling edible flowers).
Not a lot of complicated stuff, just a lot of shelling broad beans and slicing. But really delicious – I want to eat more of this sort of food over the summer.