I've been spending a lot of time with offal and meat in general because of my new project www.eatingnosetotail.com. Right now I'm making a tongue and I'm going to serve it with Fergus Henderson's green sauce. The recipe for this sauce called for half and quarter bunches of various herbs. So now I have a surplus of beautiful herbs in my kitchen.
I decided to make risotto for dinner tonight, and having no stock in the freezer I decided to make a vegetable stock with some of the herbs, the top of a giant leek, the peelings from two carrots, a few cloves of garlic and some extra already chopped onion. For good measure I threw in some peppercorns and a few fresh bird chili's. My apartment smells heavenly right now.
Thank god it's summer, because I'm being reminded how much I love vegetables. And with my latest project making my life fairly meaty it was really good to be reminded how wonderful a meal from the garden can be.