After the sunshine comes the rain... Durham is showery. Amy and Josie went to pick the wild garlic which is all over the banks of the river and the forests - you can smell it in the air on a lap of the Bailey. They blended it with pine nuts, basil, lemon juice and oil to make the most beautiful wild garlic pesto to go with fresh pasta. Follow me on Instagram @lashart93 to see photos!
For dinner - can you tell we have more free time after exams? - we made a galette. It's one of the best ways to use up bits and bobs of veg and cheese from the fridge in a kind of elegant way. I make my pastry with 1 part butter to 2 parts flour, with a bit of water thrown in to bind it together. I roasted a load of veg (courgette, carrot, sweet potato, red onion and baby plum tomatoes), added some 'salad cheese' and whacked it on top of the pastry. When the edges are folded over, it goes in the oven to cook. All that was left was to ask our guest to bring us hummus and crisps; always a winner but we plan to make our own next time!
The idea for this comes from the winter vegetable and gorgonzola galette at Happy Yolks, but Donal Skehan has a recipe for a tomato, ricotta and thyme one and Apt. 2B has one for rhubarb and apple.
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