with Jojo Tulloh, food editor of The Week and author of East End Paradise:
Having loved Jojo's book (published last year as Freshly Picked) I was looking forward to hearing more about her allotment and gathering new ideas for using our own plot produce.
After a brief introduction, Jojo showed us how to make Rice Paper Rolls with Fresh Herbs and Salad. And we were soon set loose with stacks of rice papers, twists of rice noodles, and plates piled high with lettuces, herbs, and julienned veggies. We arranged and wrapped while Jojo made the dip.
We then moved on to preparing artichokes, a skill I'm not sure I'll ever master--a bit worrying considering the size of our plants! But Jojo had hers de-choked in no time,
and they were whisked away to the kitchen for a Pea and Globe Artichoke Heart Frittata, served later with Jojo's signature Allotment Salad of greens and herbs.
To finish, Jojo demonstrated my favorite dish of the morning: Stuffed Courgette Flowers with fresh goat curd and lemon.
They were so amazingly light and crispy:
A wonderful morning all round, but I knew it would be, considering we share a love of allotment white pizzas! Though looking at this picture, I can see how much thinner and crispier our crusts are now, more like the ones in Jojo's book.
And her lovely daughter, who's already a deft hand with an artichoke, proved to be a girl after my own heart too, finishing her brunch with a big scoop of gelato:
The most perfect allotment neighbors! If only Leyton weren't so far from Teddington...