Mr P and I are trying to move house at the minute.
I KNOW. Don’t worry, the Little Pink Kitchen shall continue to exist, even if it is soon to be a Slightly Larger Pink Kitchen.
I might use poetic license and continue to call it the Little Pink Kitchen, mind.
Branding and continuity and all of those things I haven’t paid the blindest bit of attention to.
And, lets face it, Team P aren’t exactly billionaires.
And we want to buy a house in Ballyhackamore, East Belfast.
It’s still going to be a Little Pink Kitchen.
BUt oh my goodness in my head I have turned it into the ultimate fantasy dreamworld of a Little Pink Kitchen.
Where everything is in place and there are always fresh flowers and where the cooker top is never, ever grubby.
In my head, I sort of stand there, flicking my perfectly tousled hair.
In a stripy t-shirt.
Serving my equally gorgeous friends platters of artfully arranged salads.
Back in the real world, I’ve got the salad off pat.
I’ll keep you in the loop with how the rest of it goes.
Take two regular or four flat peaches.
Two years ago, flat peaches were some kind of rare and unusual luxury available only to gorgeous people in stripy t-shirts shopping at Borough market.
Now the Mace on the Holywood Road sells them.
And that is a shop that deems parsnips too exotic.
Cut your peaches into chunks around the stone.
Throw the peaches into a baking tray, with some olive oil and freshly ground pepper.
Roast the peaches for about 15 minutes, until soft.
Be sure to take an overexposed picture as evidence.
Plonk a handful of leaves on two plates.
Top with some slices of parma ham.
And some mozzarella.
Add your peaches.
A drizzle of olive oil.
And some black pepper.
That is it, so you can use that time you have saved by assembling such a simple supper to put on your stripy t-shirt and tousle your hair.
Roasted peach, parma ham and mozzarella salad
Serves 2. Cooking time 20 minutes.
2 regular or 4 flat peaches
6 slices parma ham
1 ball mozzarella
2 tablespoons olive oil
1. Pre-heat the oven to 180 degrees.
2. Cut the peaches into chunks, discarding the stone.
3. Place the peaches in an ovenproof dish with half the olive oil and some black pepper, tossing well.
4. Roast the peaches for 15 minutes, until soft.
5. Divide the leaves between two plates.
6. Top with the parma ham and the mozzarella.
7. Add the peaches, spooning over any cooking juices.
8. Drizzle with remaining olive oil, and season to taste.