As fate would have it, my dear friend Jess Glen came up for the weekend of G. There was talk of feasts of G foods finished with gingerbread, but in the end timing just didn’t allow. Instead dress up boat parties (going as a balaclava wearing punk from Pussy Riot results in people thinking you are a creep all night), sunshine, beers, the Italian Festival and BBQs won out. The G recipe didn’t hit the table until this morning for breakfast – pea, mint and goats cheese fritters with bacon and asparagus. It meant nine of us (including baby Max) could sit together in the sun, drink coffee, eat good food, and not spend a small fortune on brunch. And no Anna, Max did not spoil the ambiance. He’s practically perfect.
Pea, mint and goats cheese fritters
450 ml milk
3 tsp baking powder
3 cups of peas
A handful of mint
A handful of parsley
200g goats cheese (I love the goat’s log from Nosh – on special this week)
Zest of a lemon
Plenty of salt and pepper
Make the basic batter by mixing the flour, eggs, milk and baking powder. Then add the defrosted peas, herbs, lemon zest and crumble the goat’s cheese in. Season with salt and pepper and you’re good to go.
While you are frying these, grill some bacon and asparagus to go on top.
I plated this breakfast on a bed of baby spinach leaves, the fritters, the bacon and asparagus and then a drizzle of olive oil, another scattering of lemon zest, finely chopped mint and goat’s cheese.
Quick and easy to make, and a perfect brunch option for difficult people like myself who don’t like eggs. Bring on summer!!!