Real vegetarian food, served in an imaginary world...

Sunday 3 June 2018


New potatoes are gorgeous! 
(Remember that they are only 'new' when the skin flakes off them, so don't confuse them with older salad potatoes - still good but not the same.)
We got some this week to go with the Courgette Fritters made with courgettes fresh from the garden. 

Wash gently and cut  a few if necessary to make them all of uniform size.
Heat a pan of water and, when boiling, add the potatoes.

Bring back to the boil and cook for about 10 - 12 minutes until still firm but will fall off a knife you stick in them. 

Serve with parsley butter.

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