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Squid ink tostada, guajillo grilled octopus, chipotle mayo, salsa verde. Only method for cooking octopus I've used is putting in a heavy pot with good lid, bit of oil, and some garlic/herbs/chilli. Simmer covered for 1 hour, turning every 10 or so. Cool in the liquid then prep as needed - grill, slice etc. Ridiculously tender and no messing about dipping in boiling water 4 times etc etc. it will leave a gelatinous sea-tasting stock perfect for pasta etc too. Also a good tip I read: if it's been frozen then you don't need to be a barbarian beating it with a mallet while decorating the kitchen to tenderise...
Quesadillas de flor de calabacín y queso de Oaxaca. Proof that courgette flowers have a life outside of the deep fryer. Out to @gringadairy - finally have a source of the good stuff straight outta south London
Grilled beef heart, mole negro, roasted carrot purée, BBQ onions, homegrown tomatillo salsa verde. Not gonna say this beef heart was like eating fillet steak as many people claim but it was pretty tender and a punchy ajillo balanced it out. Tomatillo plants in full effect.
Ajo blanco, coppa, this season's must have honeymoon melon, basil, wild garlic capers. Out to @peppeckish @hamandcheeseco for always sorting us out with the best italian meats.
Summer panisse: kalamata olive caramel, courgette, pecorino. Snacks for a dinner the other week.
Cavatappi (corkscrews) con pesto alla trapanese. Considering making this a @rachelaliceroddy dedication page at this rate. What a great summer recipe. Currently making it's way in Tupperware to Dorset for Bestival.... lusso.
