I’ve spent the last four days enjoying everything our little slice of Norfolk has to offer.
Instead of getting on with farm chores (apart from the essential, every day chores), I have spent lots of time catching up with friends, laughing, drinking, cooking, gardening, walking and eating out, it’s been idyllic and has felt like a proper break.
When you have times like that, you really appreciate the little things in life.
Yesterday afternoon, as the long weekend drew to a close I took a walk round the garden in the sunshine to admire all the new plants in bloom, it really was cathartic after such a full on weekend.
We ended the weekend with a belated Easter supper, cooking one of our Highland Rump Joints – enjoying it with thyme roast potaotes, honey glazed parsnips, caramelised carrots and garlic and chilli cavolo nero.
Cooked rare, it really was a treat. Roast beef isn’t something we have very often so this made a wonderful change.
To finish it off I’d spent time earlier in the day preparing Elderflower and Vanilla Panna Cotta with Rhubarb Sorbet and Poached Rhubarb.
It was a recipe I’d seen in Feast magazine by Galton Blackiston and had wanted to give it a go for a while.
It look a bit of time to pull together but was fairly straight forward and looked pretty good too. The dish really brought out the gorgeous pinkness of the fruit.
It was a nice change to use rhubarb in a light, refreshing dish – all too often it is presented in heavier desserts like crumbles and cakes.