Only 3 out of my 9 supervisees handed in their essays on time for me to mark this morning, so there seemed no point in rushing lunch. I sat on the balcony podding peas, then blanched them and ate them with grilled bacon, a dollop of ricotta cheese and a few sprigs of fresh mint, with a lemon-zest-infused olive oil as dressing. This lovely summery dish was Skye Gyngell's idea. I'm planning to try out more of her recipes now that the summer months are here.
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