A quick dinner with minimal planning: I marinated chicken breasts in tomato paste; preserved lemon; fennel seed; a dash of honey; soy and diced garlic and then roasted them in a hot oven. I sliced them when cooked (and still hot) and served them with gnocchi, basil, ripe cherry tomato halves and shredded buffalo mozzarella. On the side we had baked dough balls and a rocket and pea shoot salad from the garden.
We ate outside – despite the clouds, it was balmy.
Flowers: Philadelphus ‘Belle Étoile’; Love-in-the-Mist (Nigella Damascena)