Quote:
Originally Posted by beppe
That's so reassuring and inviting. Most of the sausages I had was in hotels at the time I used to go to London at least once a month. They were made with bread mostly. The fat i don't mind as it melts away. But the rest, oh the rest ...
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Well, it's asparagus season in the UK at the moment, so looking forward to some nice, juicy fat examples. I always find they go pretty well with a roast - though you have to put up with stinky wee for a while afterwards, lol.
Did you ever have the pleasure of sampling some Hampshire watercress while you were here, Beppe? There's quite a few smallholdings near me, and I tell you - that stuff is HOT (watercress is actually a member of the mustard family). The good thing about it, however, is that it will still retain a lot of flavour if you make a soup out of it. If you're a fan of rocket (I am!) you'll probably like it.