Serve the fruits of summer’s bounty with a bit of crunchI had come back from the shops with fruit: gooseberries for a crumble-topped cake, cherries to eat with a log of Scottish goat’s milk cheese and a paper bag of passionfruit to squeeze over ice-cream. There were cardboard punnets of raspberries, too – and white peaches that I carried home in a box, like a tray of eggs.At this time of year locally grown fruits turn up in quantity and at a reasonable price Continue reading…
Serve the fruits of summer’s bounty with a bit of crunch
I had come back from the shops with fruit: gooseberries for a crumble-topped cake, cherries to eat with a log of Scottish goat’s milk cheese and a paper bag of passionfruit to squeeze over ice-cream. There were cardboard punnets of raspberries, too – and white peaches that I carried home in a box, like a tray of eggs.
At this time of year locally grown fruits turn up in quantity and at a reasonable price