January food was a mix of vegan and vegetarian here in SE London. Since then fish has reappeared, but meat is now very rare and usually eaten only when it can’t be avoided. The challenge then has become to keep things interesting with reduced ingredient options. Here’s one combination that works well for summer.
Early June fish supper
- lemon sole goujons
- red pepper, sautéed in thinly sliced garlic and olive oil
- spinach wilted on top of the red pepper
- steamed tenderstem broccoli
- boiled Welsh new potatoes
- heritage tomatoes
Season with lemon juice, salt and drizzle a bit of extra virgin olive oil over.
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