July 29, 2006
I don’t know about you, but every week there’s a little nugget of gold in one of the boxes that really gets me going. Lights my boat, floats my candle, makes me do a little jig around the kitchen table. This week this little punnet of sparkling jewels caught the eye. Not shy, are they?
I’m not sure yet what to do with them. Their decorative qualities would have full impact sitting pretty on the summit of an aristocratic fruit pavlova. Or they could be cooked down into a ruby-red sauce, the essence of currantness.
Does anyone have a favourite thing to do with redcurrants? I mean in terms of cooking and eating them, although other suggestions are welcome. Maths chick suggests wearing them as Pat Butcher-style earrings. [In gruff Frank Butcher voice] Oh babe, babe, babe, babe…