Yesterday was even more moving than expected. We cooked a feast and raised our glass to bid farewell to our Queen. On the menu was the humble haricot bean, slow cooked with smoky leek, white wine, juicy tomatoes and a dollop of ricotta whipped with lemon zest. (Scroll to see how we made it). Beautifully pink leg of lamb, creamy stracciatella with figs picked from the tree, fig leaf oil & hazelnuts, and the last of the courgettes tossed with citrus, chilli and mint. This was all mopped up with bread dipped into confit garlic, that had been cooked in the embers. To finish we had wild blackberry & apple galette with honey ice cream. For us a feast fit for a queen.