Finally an excuse to open my homemade gin – The Eurovision Song Contest. Including juniper and dried mandarin peel it’s been macerating since the Abergavveny Food Festival, following an inspirational talk by Tim Hayward and Jack Bevan.
My lazy version of Shakshouka to start the weekend off on a high note. Simply wilt spinach with garlic and olive oil, add chilli, tomato passata and season. Finally crack two eggs on top and replace the lid until cooked.
Finally, the best food of the week award goes to Som Saa, who’s spectacular sweet pork on betel leaves with ‘mouse shit chilli’ rocked my world at Chilli Chilli Bang Bang…open a restaurant soon PLEASE.