I did a little bit of work and Lo Jardinièr did quite a lot, planting out leek and lettuce plants ready for the autumn and winter. It seems strange to think of winter already, when the days are still hot, and last year because of that we forgot to plant leeks until it was too late. We’ve managed to remember this year, though. After Lo Jardinièr lit the barbecue to cook our lunch, my little bit of work was to grill these red peppers until the skins were black and burned, so they can be skinned and used in salads. I’ll freeze some so that we can enjoy summer flavours in winter.
The main purpose of the barbecue was to cook lamb chops, from the same farm in the Aveyron where the whole lamb for our party grew up, but these huge whole garlic cloves were delicious cooked over the charcoal fire too.