I grow a lot of vegetables; we are almost self-sufficient for most of the year which I have to admit actually gives me almost more pleasure than the rest of the garden. The first time I made Roasted Mediterranean Vegetables using ALL my own produce (including the olive oil) I had such a deep sensation of contentment it is hard to describe. Now it is something I make on almost a weekly basis from the end of July onwards; I still have enough of everything to make it one last time this year, but the courgettes are like marrows so I may use butternut squash instead this time.
I love cooking as much as I do working in the garden so I was thrilled with my birthday present from my husband (last mention of the birthday I promise); dinner and a night at Le Manoir aux Quat’ Saisons.
