After a long week, mainly filled with dreaming up and cooking up seasonal summer dishes, The Boy and I were in need of a good curry and were determined not to give up on our newly found self-sustainable lifestyle in favour of a takeaway. I've made a number of Thai curries from scratch in the past but decided it was high-time I attempted to make an Indian curry paste. A trip to Radmore Farm Shop for some locally reared lamb was all the incentive I needed to give it a try. I also picked up some green beans (regrettably, a little early for the British season so imported would have to do) and some fresh ripe tomatoes (UK grown) to add to the sauce.

I picked up some great minted lamb burgers from Radmore Farm Shop on Chesterton Road a few days ago and thought a mix of seasonal vegetables and "second early" season potatoes, such as the waxy Charlotte variety, would be a fitting accompaniment. The home-reared meat supplied to the shop from a small, family-run farm in Northamptonshire, made fantastic burgers - substantial, chunky and containing good quality, lean meat and very little else. Next time I'd like to buy some of their fresh lamb mince and try making my own.

 

I've just spent a delightful, yet very wet, weekend entertaining some lovely London friends and showing them the famous sights and foodie hotspots of Cambridge. Seeing my home city through the eyes of a tourist reminded me of many of my favourite places, old and new, and I loved sharing them with the gorgeous and fun Mr and Mrs C. Making time for a long, leisurely dinner at one of Cambridge's finest eateries was high on our to-do list so we ended a fun afternoon of Olympic Torch Relay celebrations with a visit to d'Arry's Cookhouse and Wine Shop on King Street...



Whetting the appetite with bread and olives