“Oh my god Mummy guess what?” Lola interrupts me and has a look about her that means she is about to reveal something incredible. “You can buy two packets of Jammy Dodgers in Iceland for one pound…..” I have no words, I just look at my friend Lisa, who is falling over laughing.
Jammy Dodgers aside (I’m sure you will all be rushing out to claim the bargain of the week). It has been a really productive and fun week. It has been the perfect balance of hanging with my kids and working.
Its summer so floral jobs are arriving on my doorstep. I designed and made floral’s for a first communion in Henley on Thames. What a joy to be working with flowers again. I sourced most of my flowers from Green and Gorgeous in Oxfordshire. My friend Rae grows the most wonderful English garden flowers.
I have also had a week of cooking a ton of Asian food. Oh my god, Hackney is such a great place to source ingredients. I am totally on a Vietnamese kick at the moment and I promise I will post some recipes in the next week or so. I am frantically trying to get ready for my trip to France this week. I am so excited to be going to Arles during the Recontres d’Arles. It is going to be an incredible experience and I am sure I will gather lots of inspiration for recipes there.
Today I feel to share a simple salad recipe with you. I always try to make sure there is fresh fruit in the house and it is rare this time of year for there not to be rocket leaves in my fridge. I think the peppery little leaf is my favourite. I throw it on warm pasta and toss with olive oil sea salt and whatever shards of cheese are in my fridge. I can pretty much eat it out of the bag like a packet of crisps.
I paired the peppery leaves with fresh apricots, just torn into bite size pieces. Make sure the apricots are juicy and soft. I then added some soft goats cheese and drizzled with extra virgin olive oil. Simply divine. The apricots and the goats cheese is a match made in heaven.
Well, I hope you have a wonderful week.and I leave you with a few photos of my flowers and of course the goats cheese and apricot salad.