PSB for those of you not familiar with this seasonal treat, is Purple Sprouting Broccoli. Today we made a simple pasta with PSB, wild garlic, mushrooms and pinenuts. And a health pile of parmesan.
Dunk the PSB inti boiling water its just soft. Drain and run under cold watercthen.start slme pasta boilingfinely chop a pink or redonion an fry it gently then Chuck in a small handful of pine nuts & mix. Roughly chop the wild garlic and add it. Stir til everything looks wilted/ soft. Drizzle some oil over (wè used truffle oil) drain the pasta and add it. Give it all a good mix, add some sheese and mix again. Serve sprinkled with some more cheese.
For breakfast we had bubble and squeak - in fact we have enough for tomorrows breakfast too! We then removed the bones from the stock that had been slow cooking all night and added some chopped veg; potato, carrot, parsnip & leek, and some rice. We let it slow cook til lunch time with the veg in and we have enough of that for tomorrow too (and some in the freezer)!
Hail to the mega chicken!
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