Monday, 29 July 2013

Broad Beans with Chorizo, Patatas Bravas...

Fry Chorizo and Onion in Olive Oil, add blanched Broad Beans, heat through until hot, smother in Olive Oil, fresh Garlic and Spring Onions... Roast yesterday's leftover New Potatoes in Olive Oil with Rosemary.  A sort-of-Spanish feast from the allotment.

And for quite the best in Olive Oils:  I have just had a new delivery from Spain of Mother's Garden Olive Oil, it is so fresh it is buttery, almost drinkable.

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