Do you want the summer on a plate in seconds? You do? That’s lucky. Welcome back to Dig In: Quick, mostly-veggie recipes that are highly flexible and get the abundance of the summer garden on your plate with minimal effort so everyone can just dig in.
During June and July (and possibly some of August depending on the move to Wales) I will be revisiting the Dig In series of last summer where I share quick, easy and flexible recipes that make the most of the season.
Life is going to be especially hectic during the move, so rather than fret about not showing up here enough, I’m leaning into the chaos. Because I figure you’ve probably got a busy summer too, right?
But chaos is no reason to resort to fish fingers. I refuse to believe that eating beautiful, veg-forward food should be a faff. And this summer, I intend to prove that and I’d love you to come along for the ride to discover new ways to eat well and joyfully, without it taking all day. More time in the sunshine for you; more time unpacking boxes for me.
Catch up on the story so far in the Dig In library.
Is there a better breakfast recipe than one that could also be a pudding recipe? In my view, there is not. This toastie, which is filled with a dumbed-down frangipane is just that. Serve with yogurt or ice-cream depending on the time of day.
Serves 1
2 tbsp butter, softened
2 tbsp ground almonds
1 tbsp caster sugar
1 nectarine, sliced
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