We went for a wander around our new neighbourhood yesterday since the sun decided to pay us a well overdue visit. On our way to the Clapton Hart pub we found a brown Habitat bag full of fresh rosemary with this lovely message on it. So a big thanks to whoever lives at 58 Bunyan Road for making my day yesterday. We helped ourselves to a couple of sprigs.
So how to make the most of this free rosemary?
We decided to make rosemary bread ready for today’s breakfast. First thing was to make a rosemary oil – simply wash a few leaves, bruise them in a pestle & mortar with a sprinkle of sea salt, then add to a jam jar and cover in olive oil. Leave to infuse for 2-3 hours.
Next I made the bread dough using my simple spelt bread recipe. This recipe asks for one tablespoon of olive oil here I used my rosemary oil.
This morning our Easter breakfast was a real joy. Fried organic quails eggs (cracking value at £1.99 a dozen from HR Parsons butchers, E17), fresh rosemary infused spelt bread and cherry tomatoes. Finally boiled quails eggs with celery salt – a flavour combination I stumbled across in Brussels that I have adored ever since – cubes of cheddar and cured sausage also go well dipped in celery salt.