Flying Cucumber July 2017

13.07.2017 | by Gracie George


From our office in Belgravia we are not bale to hear the sound of tennis balls on racquets at Wimbledon but it seems all of London is in the spirit!  On our recent visit the The Ivy Chelsea Garden we had our photograph taken under the stunning door display.  The sun continues to shine and for many, thoughts are turning to sandy beached and sunny places.

 

Seasonal Selection

I am reliably informed by a fruit farming friend form Kent, the Garden of England, that the cherries are ready and delicious.  New potatoes, from all over the UK taste amazing, especially the Jersey Royals.

 

Elizabeth Household Tips

Do you have dusty house plants?  Grab a banana, eat it, keep the skin.  Use the skin to clean the leaves, the dust will stick right to it and the juice is healthy for the plants.

Keep cling film in the fridge, some have said that it is much more cooperative and easier to use when it is cold.

 

Anna's Recipe

I am a huge fan of Diana Henry; this is her version of a classic, originally taken from the Hamlyn All Colour Cookbook for potato salad.

450g (1lb) Jersey Royals

4 Spring Onions

50ml (2fl oz.) Light chicken stock, hot

3 tbsp Mayonnaise

2 tspb Creme fraiche

2 tbsp Chopped Chervil (or flat leaf parsley)

Cook the potatoes in lightly salted water until tender.  Trim the bases from the spring onions and remove any dry or unsightly tips.  Finely chop.  Drain the potatoes and slice then into rounds, quarters or squares. whichever you prefer.  Put them, warm, in a bowl with the chicken stock. Stir.  The potatoes should oak up some of the stock.  Leave to cool a little.  When the potatoes are still warm but no longer hot, add the spring onions, mayonnaise, creme fraiche, chervil or parsley and some seasoning.  Gently mix to combine.  You can make this in advance and put it in the fridge, but it better served at room temperature and not refrigerated.