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The summer’s been quiet on Molly’s Kitchen. Don’t worry, we have been eating. We’ve just been outside in it, rather than inside, writing about it.


Oh, that and there have been two big changes in our life. Firstly, we got an allotment in April, and secondly we had a baby in June. They’re both hard work. But are just beginning to pay off. So, today’s recipe is all veg from either the garden or allotment, minus the alliums. Apparently today could be the last day of summer, so you’ll forgive the brevity of this post…

Borlotti bean and goats’ cheese salad with barbecued escalopes and roasted vegetables – Serves 2

Borlotti bean and goat’s cheese salad

A bowlful of borlotti beans, cooked (simmer for 40 minutes)

Chunk of goats’ cheese, cubed

8 cherry tomatoes, quartered

Handful of torn basil leaves

Simple dressing of a few good glugs of olive oil, juice of half a lemon and pinch of salt

Roast Potatoes and Courgette

Enough potatoes for two people, peeled and diced

1 courgette, chopped into small chunks

3 small red onions

Small handful of garlic cloves

Sprinkling of rosemary, thyme and savoury


Parboil the potatoes for 8-10 mins (you want some fluff to them). Drain and shake. Super-heat a roasting tray with a few generous glugs of olive oil and salt at 190-200c. Pour in all the veg, season. Shake a bit, then whack in the oven. Shake / stir around after about twenty minutes (gives you time to go outside and start the barbecue / have a glass of wine). Roast for about an hour (until crisp and golden).

Pork Escalopes (thanks to Jamie who was on meat duty tonight  – makes him feel all manly)


Garlic 2 cloves peeled, halved thrown in the mortar or pestle (whichever one is the bowl)

Bunch of Thyme (probably about 8 sprigs) thrown in twigs and all

Large glugs of olive oil – probably about 6 tbsp

A healthy grind of pepper (hold off on the salt as we add just prior to cooking to avoid moisture loss)

Grind together.


Pork – in this case leg escalopes but chops, ribs, whatever as long as its pig (but not Longpig)

Lay it out on the board (you should probably cover with cling-film but I never bother) firstly bash with something heavy and flat (the flat side of the meat hammer). When at the desired thin-ness hit a little lighter with the angry tenderizing side of the hammer

Marry meat with marinade, cover, refrigerate for a minimum of 20 minutes.

Make Fire – add salt to meat – add meat to fire – eat meat – watch fire.

To Serve:

Few spoonfuls of greek yoghurt.

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