Feijoa

The feijoa crop is lasting much longer than usual, for reasons nobody understands. For once I’m not swamped with dozens falling in a few days, but two or three are ripe each day. This has been the case for six weeks now. And there are plenty remaining on the bushes.

I eat them fresh most days. They are delicious, although I’m not sure I can describe the taste. They are idiosyncratic. Great for chutney, jam, atop a pavlova…


As promised:

Parsnip and peanut butter soup

2 large parsnips, chopped roughly
1 large onion, chopped
2 cloves garlic, crushed
Vegetable oil for frying
2 teaspoons ground coriander
2 teaspoons ground cumin
1 level dessertspoon peanut butter
1/2 teaspoon marmite
Salt and pepper

Put all except the peanut butter and marmite into a large pan and fry together for a few minutes.
Add about 700ml water (to cover everything by 1 to 2cm).
Bring to the boil. Add peanut butter and marmite. Stir in well.
Simmer for 30 minutes.
Season to taste.
Blend to a velvety texture.
Serve with croutons if you’re being posh.