What's cooking.

Today it was horta pie.
(Horta as in the early spring leaves and shoots that are traditionally collected in Greece. There has however been a renewed interest in wild food generally, especially during the lockdowns.)

We had an early morning forage and came back with wild garlic and sheep's sorrel  that son added to the leafy tops of the black radishes grown by his father-in-law. Nettles could have gone in too but they are not recommended for  2 year old fingers to pick.

The green filling was mixed with eggs and cheese and covered with filo pastry (made with semolina!). The finished product is the first extra.

Meanwhile, it being a very windy day, the sea whipped up its own concoction in the form of a quivering sheet of foam that resembled a grey meringue topping  over the beach - second extra.

Still only able to connect to Blipfoto in my bedroom where I don't spend a lot of time if I can help it.  Apologies again for absence of comments and  thanks for all received.