Love being able to eat tea on the patio – we started out tonight with olive bread, tomato salsa with fresh mint, chives and basil from the garden and olive oil for dipping, and finished with briam. This is one of our favourite veggie dishes and this is the first time we’ve had it this year as we only make it when all the ingredients are really ripe and fresh.
It’s a layered veg bake of potatoes, masses of garlic, courgettes, red and green peppers, aubergines, red onions, tomatoes, passata, olive oil and lots of oregano. You just slice everything and layer it all up in that order in a big baking tin, cover with foil and cook for 1.5 hours at Gas Mark 5. It bakes down quite a lot – the tin in the picture was full when I covered it with the foil. Serve sprinkled with feta cheese. It’s from Rick Stein’s Mediterranean Escapes which is an absolutely mouth-watering book. You can tell we’ve made this recipe lots as the page is completely splattered with many meals gone by! So lovely to sit in the sun and pretend we’re somewhere more exotic.
Before tea we went for a walk down to the dunes and saw the first orchids of the year – still very small, but great they’re still there. We can never make our minds up what sort they are – think either pyramidal or marsh (they are growing in a wet area), but if you know for definite then please let us know!
…and as the perfect finale to the weekend, my other half is washing up while I’m typing this. Hope your weekend was good!