Today’s starter is a lemon hummus, based on a recipe by Hugh Fearnley-Whittingstall. I added a little less lemon juice than the recipe, and added fresh coriander to the usual base of blitzed chickpeas, tahini and olive oil. Topped off with a sprinkle of ground cumin, and served up with breadsticks and crudites, accompanied by a glass of prosecco. Mmm!

Pitched into this yellow earthenware bowl, I think I enjoyed the bright summer sunshine colour of the dish almost as much as the fresh taste. Kept reminding me of this great track from Coldplay, now the latest addition to the ADK Playlist.

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