14 Jul


Were it not for the fact that we were ravenously hungry and keen to get back out in the Sunday sun, I would have photographed the delicious broad bean, pea and new potato quesadillas that we rustled up this afternoon. A photograph from the recipe book, Thomasina Miers of Wahaca’s Mexican at Home, will have to suffice until next time…

To make, tortillas are half-filled with a cheesy mixture – onion, garlic, green chilli, crushed new potatoes, broad beans, peas, tarragon, mint, lime juice and feta – and then folded in half and fried or griddled until lightly toasted on the outside. To serve, the quesadilla’s are quartered and eaten with homemade salsa, guacamole and a green salad.

Ours were all the more tasty due to the proud inclusion of homegrown legumes.

x Loulou


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