Lords and Ladies, Cuckoo Pint, Jack in the Pulpit, Wild Arum – call it what you will, its berries are pretty spectacular just now. They’ll be gone in a couple of days – the blackbirds can’t resist them – but for now they’re lighting up a small corner of the garden.
The raspberry is also sending up the thorniest new stems I’ve ever seen…
New recipe for tea tonight – Toover dhal with with lime and coriander leaf dumplings. I love getting all the ingredients out on the worktop before I start! It’s great to know exactly what’s gone into what you’re eating.
Unfortunately, the finished result was pretty bland despite all the herbs and spices, although the dumplings puffed up beautifully (never made dumplings with olive oil as the fat before, but worked well). I’ve cooked a few different dhal recipes, and although they’re usually edible, they never seem to have enough flavour. Lentils just seem like a vacuum that can absorb any other flavours like a sponge. So any hints if you’re a dhal master very welcome!