This butterfly was drying out its wings in the sunshine this morning, before we went home to lunch. A few very tasty wild asparagus spears with bread made with flax seeds:
and pot-roasted chicken legs with leeks (the last of this winter’s from the garden) and jambon cru. I cooked the leeks with an onion and a few sliced garlic cloves in olive oil until they were soft, put a layer of slices of cured ham some sprigs of wild thyme and then the chicken legs and a thinly sliced carrot on top, and added a good glassful of white wine, salt and pepper.After simmering it for about an hour we ate it with orzo, a rice-shaped pasta that went very well with the winey, chicken sauce.
Another sign of spring is the appearance of borage flowers on the edges of vineyards and on walls. In the past I’ve made a kind of Turkish börek, filo pastry parcels stuffed with cheese and lightly cooked borage leaves. Don’t eat them raw as they’re very prickly. This year I want to make a version of the borage and walnut ravioli we bought a couple of weeks ago at an Italian stall in Clermont-l’Hérault market. If it works, I’ll post the recipe!