Australian salmon are not a salmon at all, but a sea perch. They’re listed as sustainable and that’s at least partly because they are notoriously not a prized table fish. They are a good source of omega 3 though, and they can be turned into a good fish dinner with a bit of care.
The best way to eat mulberries is to be ten years old and sitting up in the fork of the tree, near naked to save clothes from stains, maybe with some other kids to chat with or maybe just with your thoughts, selecting the fattest purple berries to go directly from tree to mouth. Failing that though, paw paw, strawberry, mulberry and citrus fruit salad is one of those made-in-heaven…
I picked the first of the peas this morning (late because the mice got so many of the early plantings) and I have been waiting for them for just this recipe. Super fast and easy, very low GI, very delicious. Very fresh peas are so sweet, this is almost a sweet paste spread.
I picked the first broad beans of the season this morning, and I cannot remember why I ever thought broad beans boring. There was a time though, when I grew them just because they were so healthy and treated them as a filler.
Mullet are undervalued. My partner remembers seeing them buried on the beach by the thousands, bycatch regarded as too cheap to bother selling. Though those days are over they’re still regarded as sustainable, and really fresh mullet are one of my favourite eating fish. Fresh fillets are not too strong flavoured, and they’re super cheap and a really good source of Omega 3.
If you’ve been following the Breakfast Challenge series at all, you’ll know that “my current favourite” breakfast is usually only the current favourite for a few weeks. Partly that’s because what is best, in taste and in health and in cost, is always based on the fruits and nuts and grains and vegetables that are in season.
I actually like my oats better savory than sweet, and in a pressure cooker, steel cut oats will cook quickly enough to be a good option.