summer supps

Still obsessed with fattoush, I naturally made it king of the table when Herb, Al and PJ came for a summery supps.

Its attendant dishes were very basic, but heavy on summer flavours: lemon roast chicken, mint new potatoes, rocket and orange salad.

To keep our hunger at bay to begin with, there was soda bread with oil and za'atar to dip into, and olives and gins... then lovely bubbly from Al.

And after we were sated, beyond really needing anything more, we still found a place for chocolate pots and cherries, with almond and apricot tart from Al and Herb again (via Konditor and Cook), and Turkish nuts and dried fruits from PJ.  No one, but no one wanted coffee, despite having two fresh bags from Monmouth at the ready!

But the most zingy, happy dish has to be fattoush. Incidentally, you can do anything with it should you have left-overs: stir through cold, leftover rice; put with pasta and chicken; cram into a pitta with falafel.  The apricot tart was breakfasts for a few days, and I am still enjoying the coffee ... along with the afterglow of a wonderful evening in good company.