A delicious summer fruit dessert, super light and really flavourful. We served this with pink peppercorn shortbread and a cassis sauce- delish!
This can be made as one large jelly or small, elegant individual ones.
This is the best time of year to make this pesto. Wild garlic is available in abundance as are young nettles (you will need to wear washing up gloves to pick them)! Both of these ingredients are hugely nutritious and give a fabulous depth of flavour to this pesto.
I served this with a salad of the vegetables mixed with some nettle pesto, a Parmesan crisp and a couple of spoons of the wild garlic broth.
We use a Poolish pre-starter for breads such as Focaccia and Fougasse. It’s really simple to make and has great results. As an alternative, you can use some good quality pitted olives on the top of the bread, place them in the little holes, or sprinkle with sea salt, You can also bake your bread plain and then slice and toast. Top with garlic mushrooms and onion, finish with a squeeze of lemon, slices of cheese and grill until melted, and finally add a little basil or parsley. Serve with a yummy dressed salad.Also use the same dough to make a loaf stuffed with pesto and mozzarella, or sun-dried tomato paste and fresh basil.