lettuce and pea soup | Eat the Earth

With my head full of thoughts of food for the week ahead, I thought I would start with a quick weekend round-up.

Friday saw more of Mr Rigg’s incredibly good homemade pizza topped with buffalo mozzarella, Serrano ham and rocket. An unbeatable favourite.

On Saturday we spent lunchtime collecting a HUGE tub of homegrown raspberries at the bottom of the garden. I am amazed by how many there were – and there are still lots more to come that are ripening.

Mr Rigg and I made some of our delicious homemade granola – I will definitely post more on this as it’s a staple in our house and best enjoyed on a base of plain yoghurt and fruit purée (even the purée was homemade this time!).

Last night we ate an omelette with eggs from Abbey Leys filled with grated yellow courgette, baby plum tomatoes and shredded roast ham.

Packed lunches for this week include bitter lettuce and pea soup – an excellent (if slightly grassy tasting) way to use up the garden lettuce that is beginning to go to flower. Toasted pitta bread with lashings of goat’s butter is needed in my opinion to help this soup go down…!

Tonight we made a Nigel Slater inspired grilled tomato pasta sauce with roasted tomatoes, garlic and a dash of cream. He is a genius.

We must also use up the gorgeous local gooseberries we bought to make gooseberry fool. They are blushed a claret red so should make a deep coloured fool.

And for the week ahead – maybe a chicken tagine with fennel and preserved lemon and homemade blackcurrant cordial. A plan is needed and some shopping doing.