Monday, 22 October 2012
Sunday, 7 October 2012
You have to be careful because if the head that pops out is pale grenish-white then it's one that will put you six feet under. I like to eat them (the safe ones not the dodgy ones ha ha) raw, sliced and sprinkled with finely chopped garlic and parsley and drizzled with decent olive oil. Below was a baked version, lots of garlic and parsley but with Ron's spuds. Unfortunately I didn't parboil the teddies so they were a bit hard, bloody bugger. Good zingy white wine is essential of course so an Arneis is good but I think myself and Victor the Spictor saw this one off with a couple of bottles of Smooth Tony's Pinot Grigio. Or was it his Sauvignon Blanc? Whatever innit.