SouthseaScene

Look at these lovely photos of clouds from local photographer Hannah Treagus! You can find more of her photos here http://www.flickr.com/photos/7585641@N02/

On Saturday I invited some friends over for a barbecue and I made these little pea and sweetcorn patties which are perfect for nibbling while waiting for the charcoal to burn. Take 100 grams each of frozen peas and sweetcorn and give it a wash to soften them. Then put half in a blender with 1 garlic clove, 1 red chilli cut up, the juice of 1 lime and a tablespoon of vegetable oil. Blitz until they are mushy, but retain some bits. Pour out into a bowl and mix with 2 tablespoons of plain flour, half a teaspoon of salt and 6 rounds of pepper from the grinder. If you like coriander, tear up a handful of leaves into the mixture at this point and mix well. Don't use the stringy stalks. Heat a tablespoon of vegetable oil in a shallow frying pan, once it's nice and hot, drop a tablespoonful of the mixture on to the hot oil. Fry on one side for 5 minutes, until it's nice and brown before flipping the patties to the other side and cooking another 5 minutes until nicely brown. W

Nothing is lovelier than sitting on my garden chair, flipping through magazines, with a glass of wine nearby and the garden freshly trimmed. This summer afternoon, the sky was clear and blue, the sun was shining boldly and there were gentle winds rustling the heads of the newly blooming sweetpeas. Don't you just love Sunday afternoons in the summer? On the menu tonight are some seabreams. They looked fresh and glistening on the shop counter yesterday. Not the fishmonger, as magazines like to tell you, but good honest middle of the road grocer. The magazines also said that seabream is a good alternative to seabass. There are articles after articles on eating fish sustainably. These seabreams of mine are destined to go under the grill and I have in mind a brush of garlic and chilli in olive oil for the skin and some juicy lime to soothe the singed skin afterwards and perk up my tastebuds! So an easy, lazy summer dish. Ten minutes under the grill, eaten with some tossed spinach and pe