I was going to try and make a lunch only using ingredients that had been gathered from our garden on the day and over the past 6 months, but was tempted by the fresh squid in the Smelly Alley fish shop in Reading. In the end the ingredients were squid stir fried with dried chilli flakes and tomato sauce (made and jarred about 5 months ago), garlic, parsley and chopped leaves from my young Babington's Leek plants. On the plate to the right is a parsnip rosti seasoned with ground coriander seed and a salad of mustard greens (Golden Frills), red veined sorrel, chopped celeriac leaves, and flat leaf parsley. The tea was made from fresh herb fennel.
Had I not succumbed to the lure of the squid I would have used some dried beans, harvested last September, in a sauce made a few months ago from tomato, onion and sweet pepper.
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