09.10.08: Pea, pesto and mushroom risotto

He gathered up the ingredients and proceeded to create this infamous risotto consisting of peas, pesto and mushrooms paired with a salad of rocket, mixed leafs, radishes and figs. All dressed up with a dressing of Her design, consisting of Colman's mustard, a splash of white wine vinegar, Tasmanian leatherwood tree honey ('with a lychee flavour', how innaresting), a pinch salt and pepper.

HE SAYS: Having prepared the risotto earlier in the day it had time for its flavours to mature and strengthen. Was happy with the outcome and enjoyed the severe savouriness of the dish. The parmesan supplied a salty edge, and the basil, a nice freshness to the taste. Her salad dressing was also great and added a hot and sweet mix to the surrounding greenery.

SHE SAYS: It was my nite to cook, but He handily put this together and had it in the fridge for warming when I came home, bless 'im. And it was a fine batch, too, one of the best. The fragrant pesto and intense parmesan (a truly excellent and well-priced Tesco variety) mixed with the mild, humble peas and plain yet meaty mushrooms to play on every tastebud I've got. In a word, yummilicious. My new salad dressing is no wasabi-lime, but the Colman's is almost as nose-wrinkling as the green goodness, and the honey gave it all a gorgeous floral note.