As summer is well under way I find myself cooking less and less. A warm breeze whirls through the deserted kitchen come dinner time as the oven is quiet and the hob untouched. Eating is lighter and more relaxed: huge salads with boiled eggs, barbecued tuna or lamb chops.
Finally, we are reaping the rewards of the poly tunnel - carefully thinned carrots are now taking shape, dramatically plum-coloured beetroot are pulled from the earth...
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