Ready, steady, cook… What Would You Serve?

With the “Hungry Gap” coming to an end, it was lovely to see an array of fruit and vegetables recently at the larder along with a lot of eggs all from FareShare.  April, May and early June tend to be the months when winter crops have finished but the new season’s fruit and vegetables are not ready to eat, known as the Hungry Gap.  

It set us thinking what you could put together with these items - like the old Ready, Steady, Cook TV show used to set for its contestants.  How about a Spanish omelette made with tomatoes, mushrooms, onion and spinach served with a jacket potato and followed by a tropical fruit salad made with mango and water melon. 

Tasty!  And it prevents these lovely fruits and vegetables going to waste - what would you go for?