Culinary Chesworth Cornucopia

We have just had a rather splendiferous barbecue in the garden. I know I’m going very early and very regular with the cooking-and-eating outdoors malarkey, but I’m determined to enjoy every second I’m allowed to be in the open air this year, and with our ridiculous climate you just don’t know how many (if any) Summer days we’ll have over the next six months or so before we plunge back into the seemingly never-ending Hell of another Winter. So even if it’s barely in double figures and overcast, I’m going to fire up the old Chesworth Barbie and burn a few sausages and drumsticks.
To accompany the meat tonight, I made a rather enjoyable cold pasta salad. Iceberg lettuce, sweetcorn, mushrooms, peppers and cucumber tossed in with some olive oil and some dried mint, and mixed together with some pre-cooked fusilli pasta (which I had boiled in some weak vegetable stock, for a bit of extra flavour) then left in the fridge to chill.
Delicious, and a great way to start the weekend.
Even though I don’t get a weekend, really, as I’m back at work tomorrow.
But you see what I mean.

RC 16-4-21