Summer has arrived, and sorry if it’s your first in England, it’s actually better then Scotland. I know it’s arrived because sport’s day was nearly rained off, together with the school fate and I’ve started shelling broad beans and peas which are in evidence in the attached dish of the week. Broad beans should be shelled, blanched and then the second skins removed; peas only need shelling before boiling very quickly. I like to mix both together with olive oil, cracked pepper, chopped mint and cooked asparagus tips. As you can see a pan-fried tranche of sea bass creates a dish that befits the season. Best washed down with this years worst kept secret of Chateau D’Esclans Whispering Angel Rose, and at about fifteen London pounds a bottle I’d get in quick before it goes. I met Jamie Oliver last week, what a top chap.
