Last night I did a roast leg of pork and of course that meant we had quite a deal of leftover pork today (even after making individual pork and apple pies). So, still being in a pie mood (who isn’t?), I made a family sized pie for dinner.
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On the way home this evening we stopped at Millen Farm, the local Samford Community Farm project just outside the village. Available for purchase were a range of greens (leek, celery, lettuce, dill), some avocados and some beetroot. I decided to purchase three beetroot, a leek, a couple of avocado and on a whim, a bunch of Dill.
Fresh Dill isn’t something I’ve used much of previously (usually using dried), but I knew Dill went well with eggs and chicken so a plan was hatched for a Pie (because you rarely need a reason for Pie).
This afternoon I found myself with a punnet of Blueberries, and a double size punnet of Strawberries, so decided to try something new. I’m a big fan of steamed puddings, and have discovered that you can make them in a slow cooker without all the fuss doing it on the stovetop, so the idea of a summery berry pudding came to mind.