Quail, spatchcocked, tandooried and cooked over charcoal.

Served with spiced lentils, raita, salad rice and flatbreads.  The flavour of cooking over charcoal is unbeatable in our opinion.  I don't really understand gas bbqs.  We skewer the quails which makes them really easy to turn over.  They are such delicious little birds.  They're sold here with the heads on (gutted of course but always with the kidneys and hearts in tact because they are extremely delicious).  The heads are left on to show the breed.  These were from the Vosges, a department next to us.  It's important here for people to know the varieties, not just buy any old thing.  Also, I must mention how dry the poultry (and meat for that matter) is here.  It's never wet and slimy.  Gross.  Even the thought of buying that wet slimy poultry makes me shudder.

 

Very fresh sea bass....

Just look at those eyes.  Unreal.  And we are so far inland.  I don't quite know how they do it especially for 5 euro per kg.

 

Sea bass, dahl sauce, corriander chilli kidchi, spiced tomato chutney....

A recipe from my Rasio cookbook by Vineet Bhatia.  Absolutely delicious.  Crispy skinned very very fresh sea bass.  The spiced dalh sauce, kidchi and tomato chutney really complemented the bass and the whole thing was finished with fresh corriander seeds and flowers from the garden along with those delicious little cucumber flowers.  Andy made the sauce.  Yum.

 

The garden.....

The garden is so gorgeous right now.  I can't even encapsulate the beauty.  It's utterly stunning and the veggie garden is almost daunting with it's success this year.  We have so many celeriac, red cabbage, conical green cabbage, cucumber, fennel, all of our favourites.  Oh we also have kholrabi which we adore, even if you can find it here costs a fortune.  Yep. We're pretty stoked with our flower garden and our potager.