Briam

The hens we bought in October and March are proving to be such good layers that we are practically living on frittatas as well as being able to sell our surplus eggs. This means that we aren't diminishing the quantities of lamb or broad beans in the freezer and neither are we turning much of last year's frozen roasted aubergine purée into baba ganoush nor getting through last year's butternut squashes. Yet we have more french beans, peppers, tomatoes, courgettes, aubergines and butternut squashes coming out of the garden this year. So this year's experiment is how successfully can we preserve briam in jars for use in lamb casseroles once the summer gluts have finished.

Just felt I ought to do a food blip after reading this article about the latest dreadful diet fad.