This week's specials included English vine tomatoes and fresh French apricots.
We cut the tomatoes in half, scoopped out the juice and seeds then sliced up the flesh. Using an idea that I read from Raymond Blanc, I lined a sieve with a clean cloth and placed all of the juice and seeds inside. Leave this to drain over a jug. The juice is just amazing; clear, flavoursome and full of the taste of summer.
As for the apricots, we cooked them down with butter to make a great compote and we will then use this to make an ice-cream.
More to follow tomorrow as we put the ice cream together.