The plums are beginning to ripen outside and I looked for an Umeboshi recipe (Japanese style pickled plums). If all goes to plan the pickled plums (pickled in sea salt) will be ready to taste in about a fortnight.

The green pate is made with courgettes, onions and garlic with some ground almonds and seasoning.

The sautéed celery should have been eaten last night but I forgot that I had made the dish so we will eat it tonight.

A simple tomato salad with homegrown spring onions and basil