July 1st

 Ever optimistic that we might have a warm evening and be able to sit in the garden enjoying a bottle or 2 of something red and the local wildlife, yesterday we fired up the barbecue.  Shoulder of lamb, rubbed with the spices from Jamie's Mad Moroccan recipe, cooked for circa 50 minutes with the lid on.  The ID has this down to a fine art now. (ID is not an abbreviation of idiot!).  With this we had chilli sausages, Ottolenghi's green couscous (parsley, mint, tarragon, rocket and chilli from the garden) and broad beans.  The food was great, just a shame about the drizzle.