Bulots Avec Mayonnaise

Or whelks, caught, bought and eaten within 24 hours. Drop into boiling water and depending upon size, boil for 20 minutes (because no-one likes to eat the mucoid end of an under-cooked bulot). Refresh in cold water and serve immediately with crunchy bread rolls and shivering dollops of golden mayonnaise.

Summer Days

Best of all are days like today; blustery, coastal winds that dry lines of sheets and beach towels and whip around the garden scattering rose petals across the lawns like confetti. Handfuls of grasses and coastal path flowers brought back to the kitchen and dropped into vases. Sea shells and beach treasures filling the deep window ledges. Lamb roasting with garlic on an impossibly deep bed of garden herbs; rosemary, marjoram, too much bay, thyme. And sunlight everywhere, bouncing through our days here.