Easter in London

HaPpY eAsTeR!

Regulation chocolate bunny.

The Rob Ryan plate has a new home, finally.

Pea shoots. Good to see the scarecrow did it's job.

Onion.

Berlotti Bean. Nature is amazing.

Ceanothus.

Pink Shrub, still don't know what its called.

Easter Sunday BBQ.

Wiggy burgers.

To make 10 Wiggy Burgers

Mix together by hand 2 x 550g packs of good quality beef mince, 2 x eggs, 2 x large crushed garlic, a bunch of lemon thyme, a handful of chopped sage leaves, sea salt and coarse black pepper. 

Once all the ingredients are combined, split the mixture into 10 equal pieces, roll into balls and flatten to about a 2cm thickness. 

Dust with flour, cover and leave in the fridge until ready to cook.

On a hot BBQ, they take about 8 minutes to cook.

Lemon Posset

To make 6 x Lemon Posset's

Pour 600ml of Double Cream and 150g Caster Sugar and into a saucepan. Bring to the boil slowly.

Once at boiling point, keep on the boil for 3 minutes.

Add the juice and zest from 2 lemons and whisk.

Take off the heat and pour into ramekins.

Leave to cool before putting in the fridge to set.