The Sacred Art of Eating

We had a wee crowd of friends over the other night, for eats and hanging out. I’d asked Dougal to pick up meringues and double cream as I already had strawbs (and in the freezer, raspberries and ‘mixed fruit’) and had in mind some sort of foxy eton mess.

This plan didn’t bear out: we were all too full of other yummy foods (cornichons and pickled onions, greek salad, Ken’s funky beetroot, roasted tomato tart and Dougal’s pizzas) to face pudding. So the ingredients stayed put in the fridge.

The following morning, not wanting the strawberries to go to waste, I improvised. It turned out Dougal had accidentally bought extra thick double cream, so no whipping was needed. A meringue in the bottom of the bowl, topped with a heap of strawberries and a blob of cream made for a really simple Eton Mess. The piece de resistance, however, was the idea of snipping across the top some of the left-over mint I’d bought for the Greek salad. That mint goes well with summer fruits is one of those ideas you know that you know…but which is nevertheless pleasantly surprising to rediscover! This tasted fantastically fresh and I would definitely repeat the minty addition in future.

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