It was looking fairly summery outside this morning when I planned tonight’s supper but, now I’m cooking, the rain is coming down. Still, this old favourite should brighten up the evening – a light pilaff, using basmati rice, with asparagus, freshly-podded peas, lots of lemon (juice and zest), spring onions and fresh basil and oregano. My husband can’t resist some grated pecorino cheese on the finished dish but take care as they can mask the flavours of the other ingredients. I’m chilling a bottle of white Saint Pourçain from the Auvergne – a blend of Chardonnay, Aligoté, Trésallier and Sauvignon – a fine, fresh match for the pilaf.
To follow, there’s some Saint Marcellin cheese and crusty bread which should also work with the Saint Pourçain.