First Spring Harvest
Before garden peas are fully formed, these wonderful leaves or shoots can be plucked from the plant in early spring. With a subtle pea flavor and a light and delicate texture (similar to watercress) they are great in salads, lightly sautéed with some olive oil/garlic, and especially made into a pesto and paired with creamy, lemony flavors as we do here.
It’s best to get this as fresh as possible from a farmer’s market if you can to avoid the pre-cutting or ageing you may find in supermarkets. Serve this dish with a slice of crusty bread or, even better, with our Pea Shoot Pesto Toast (see recipe above) for a delicious and light spring breakfast, brunch or lunch.
When Friendships Change“If you feel drained, empty, belittled and insulted by a friend you should acknowledge that this is diminishing your life experience and not enhancing it.” read more
The School of Life bibliotherapy service offers reading suggestions for all of life’s situations—“shelf help,” as they put it. We asked two of their bibliotherapists, Ella Berthoud and Susan Elderkin, to provide us with some reading suggestions we could share with our mothers. Here are a few ideas—choose the...