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I’m almost embarrassed to admit that I’m 26 and I’ve only just got an ipod.  Not that I’ve needed one up until this point, but we are hoping to use it for music at our wedding in May.

I didn’t think they were that exciting…until I discovered the wealth of food related podcasts available to download for free!  I have been busy listening to Nigel Slater talking about the different seasons and the foods he likes to eat and how, and Shelia Dillon’s Food Programme on ‘the sandwich’.

Fascinating stuff!  Looking forward to listening to them in the car when stuck in traffic coming home from work. 

Image: Izzy Burton Photography

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I have been wanting to make and devour this meal ever since I spied it.  What would we do without Nigel Slater?  This recipe was found in his book Tender, which is fabulous, and everyone should read it.

We had rain yesterday and this morning, but by the time we got home from work it was hot and sunny again.  A perfect excuse to use the barbeque, if only to chargrill some courgettes.

The green lentils are boiled until cooked, then mixed into a dressing of red wine vinegar and sherry vinegar (I substituted sherry for cider as this is what I had), olive oil, finely chopped garlic, sliced spring onions, salt and pepper.

For the courgettes, you slice them thinly (I used a selection of green and yellow), pop them in a colander and sprinkle with salt.  You leave them for at least half an hour, then wash them and pat them dry.

Chargrill them, then toss them in extra virgin olive oil, finely chopped parsley, salt and pepper.

And finely, the ham.  This was excellent quality, acorn-fed Spanish ham.  That’s it.  You don’t do anything to it, just lay out the slices on your plate, or tear them up a bit.

Altogether on a plate this is a beautiful combination of tastes and textures.  Eaten outside it is, of course, all the better.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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