Wednesday May 19th

Day 30

Ladle soupy chickpea aubergine curry and coconut dhal straight out of the saucepan onto a mound of sticky brown rice. Spoon raggedy cut spring greens from the steamer and scatter toasted cashew nuts on top. Splat a dollop of oily lime pickle on the side. Carry your plate to the table where a candle burns and a posy of white lilac blossom drops its almond scent into the kitchen. This last is a gift from a dear friend sharing our supper tonight. A lovely recipe to soothe pussy cat worry, heart ache and broken down cars.

By the time we get to the ice-cream - (poach husband’s pink rhubarb with excessive sugar and shavings of orange zest, allow to cool, then swirl into a duvet of whipped cream) - the evening is softer, lighter, lifted.