Doing our best to avoid the outside world–too hot to shop!
I found a bottle of cannellini beans in the larder and a jar of home-made pesto that was still good in the fridge.
These along with the two and a half courgettes (zucchini) and some must-be-used green and red cherry tomatoes from the garden, put me in mind of a salad we had last summer that hit the spot and had–I couldn’t help noticing–been approved by a higher authority.
The original from The Riverford Farm Cookbook
Lunch, I thought.
The pesto was a happy addition to last year’s version.
Robin Ellis 