And so it proved again with this dish.
'It's June', I thought. 'Time for warm salads, packed with my favourite summer veg and herbs! And a bottle of chilled white boozy stuff! Hell, we might even eat al fresco!'
But whoever decideth the weather said NO. You shalt not have sun. You shall not even have warmth. You shalt have a typical English summer's day. Damp, cold, and windy. But you're going to have to go ahead with your salad now anyway, 'cos you've bought the stuff for it.
'Fine', I said. So I madeth my warm salad. And lo, it was good.
It's one of my not-really-a-recipe 'recipes', but more a put-some-yummy-things-together ensemble.
So - saute some courgettes on a very low heat for about 20 mins until softened and slightly caramlised. Meanwhile, in a separate pan, fry off some chorizo (no need to add oil for this - the chorizo has plenty of its own) until cooked through and beginning to catch. Put to one side.
When the courgettes are nearly ready, add a couple of cloves of garlic to the pan, and continue sauteeing until the garlic is cooked through. Next, throw some new season broad beans into some hot water, bring to boil, and keep them on a rolling boil for about 3 minutes. Drain. There's really no need to skin them when they're this young and small.
Chop a generous handful of mint, basil, and lemon thyme. Add to the courgettes. Finally, add the broad beans and chorizo to the courgettes and garlic. Season. Add a glug of your best olive oil.
Serve with anything you like. On this occasion, I opted for buttered and minted Jersey royals, plus tomatoes and lettuce from the garden (yay!). Not necessarily a classic combo, but it was all very tasty anyhow (even if we did have to eat it inside), so who cares?
yes, that IS a bottle of chilled white.
mmm... chorizo and broad beans...
Who says it isn't summer?