Pan- fried Silverfish with Radish, Sweet Pea and Mint salad

When you live in a small town you might have the pleasure of running into several friends at the Saturday morning market. Many of whom you saw last night at a quirky, tasty poetry reading; where Cafe D'vine gave out gorgeous lemon poppy seed cupcakes; and where you were moved by the generosity of people sharing their intimate favourites, their inside jokes, their stories of heartbreak and heartshare and taking a dump in the veld.

When you live in a small town you jump up and dance when you find out (and I am pleased to announce) that Lungi and Ingram’s fresh vegatable stall is expanding to a permanent shop in Peppergrove centre. Their sweet peas have been called ‘a miracle of life’ (McDougall:2011).

Produce from Lungi and Ingram's fresh vegetable stall

When you live in a small town you might end up standing at the great cheese stall in awe and excitement. But you’re a student on a student budget and so you ask the man to please cut you a R12 (about £1) piece of cumin cheese. He puts a thin slice on the scale and announces the price: R21. You cringe and say sorry, I really only have R12 on me. Then the woman beside you tells the man to wrap up the cheese, “you can’t have that little cheese” she says, and pays the difference.

Sweet potato and Strawberry starter with Paw-Paw pip dressing

Its not every day that your brother turns quarter-of-a-century years old and happens to be in town. It’s not every day you find out that you are being flown to Cape Town next weekend to represent Rhodes at vinovarsity. Its not every day that you notice the first strawberries for sale (and cheaply, at Her Majesty’s Fruit and Veg). Its not everyday that its Intervarsity and the streets of Grahamstown are sprinkled with students in hand-painted overalls, with crackling bottles in hand- already stumbling and ready drink themselves into a purple haze.

                     

To celebrate this special day, we had a larny dinner. My brother resided over wine tasting practice (he had a big challenge in helping us prepare for the competition next week). I went out on a limb and bought lamb. And strawberries. And almonds for toasting.

My favourite kind of dinner parties are the ones where the kitchen swells with friends. (and, admittedly, when some of them stay over to help wash the mountain of dishes).

My advice for Tourists in Paris

Wear Birkenstocks, sneakers, or your choice of can-wear-all-day-sans-blisters footwear. The pavements are hard and the queues are lengthy.

Take a whole day for the Musee d’Orsay and the Louvre. I did, and only saw about an eighth of the Louvre. But you can only do THAT MUCH museum, eh?

Try to find yourself two European art- history fanatics to be your guides through said- museums. They can sometimes be found at bars across from backpacker hostels (I’m just saying). If you don’t stumble upon any knowledgeable new friends, I would recommend those earphone gadgets that tell you about the artwork you’re viewing. For me, those stories bring art to life.

The last Elderflower in England

I recently took a train to the Cotswold's, that ancient place where the cottages are all cute and crumbly, and where strangers wave at you as they pass you in the lane. We were just entering one such cottage when my friend Muppet and her sister Eva started to lament their laziness at not picking elderflowers earlier, as the season was nearly spent.

I was a little confused. Days previously, I had collected bushels of elderflower (or so I thought) on the side of the road. The white heads were absolutely everywhere. The only reason why I hadn’t made my cordial yet was because I couldn’t find any citric acid. (I must mention at this point that I had never really seen elderflower before, but was going on a vague memory of something I'd seen on google image once.) I pointed out to Muppet, sheepishly.. that there was loads of elderflower in their driveway.

Chunky fig and white chocolate biscuits

I am sneaking some recipes onto the site Food 52- Just because its great and I feel bad for using other's recipes there and never sharing my own. Take a look here

Berry Picking for jam

It turns out you can’t pick berries for ‘jam’ in the unpaid-for sense of the word at all. I was shocked to find that after one drives 33 miles, gets down on your knees and scratches around some bushes; you end up paying more for your dusty berries than you do at the supermarket, where they come conveniently packaged and wiped down.

By the way, these are NOT supermarket berries. They were handpicked, by yours truly. 

But mine was a beautiful day for berry-picking. The sun was out but not beating down exactly. And because I  ‘picked my own’ at Hildred's, there was a 100% guarantee of no miff berries in my punnet, no pale unripe contenders, and I got to taste before I selected. Bonus! (note- I found out later that you’re not really supposed to eat-as-you-go, oops.

Elegant Asparagus starter

An elegant starter that is easy to prepare is a lovely thing indeed. This is fresh, textured and an all-round monument to summer. Another idea from Smart Food.

As a student I had the privilege to work at very very fine hotel in Bantry Bay, in Cape Town. On my first day at work, a chef's meeting was called. We all sat around a conference table, facing the head chef. This was serious business. I expected a 'to do' about off days and tardiness but no. Peeling tomatoes was the first topic on the agenda. Their would be serious repercussions if anyone was seen being lazy about blanching tomatoes. To this day I cannot bring myself to cool them under running water or throw them all in at the same time. Getting drilled about perfect concasse was a valuable lesson, the taught and shiny flesh is worth it.

Serves 4. Increase quantities for more

• 1 large beef tomato
• 6 fresh quail's eggs
• 8 pieces best parma ham
• about 100g thin asparagus spears, ends trimmed off
• olive oil
• some baby leaf salad (I got mine from Turnips)
• a drizzle of truffle oil (get from Tartufaia truffles at Borough market or even at Waitrose)
• maldon salt and black pepper