When I was thinking about what to make for the tasting dinner I was drawn to look at Alice Water’s book ‘The Art to Simple Food II’, after flicking through the pages to glance at inspiring recipes, verjus jumped out at me in a range of recipes, from dessert all the way to drinks! There were also several of Alice’s recipes that use lemon juice and champagne vinegar – both of these can be substituted with verjus. It was interesting she often coupled it with rhubarb, and I had rhubarb and chard growing in the back gardens so I went for the rhubarb and chard crostini plus the other recipe I liked was the crab salad with tarragon and chicory. Both went down really well and the flavours of our agraz and olive oil really sang through to create a fresh flavour combo! Next time I’m going to try the salad with Manchego cheese instead for a good vegetarian alternative.