Some flavor combinations, no matter how outlandish, just seem to work. Lemon rind, flat leaf parsley, olive oil and garlic? What sort of kitchen chemist discovered that?
Grate the rind of 5 unwaxed lemons.
Finley chop a generous bunch of flat leaf parsley.
Crush a clove of garlic.
Mix it all up with a good tot of olive oil, and a few turns of the pepper and salt mills.
Drizzle over meat stews.
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Random musings about climbing, politics, running and other stuff, by an expatriate Swede in the UK
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