The green stuff - kale on toast with mushies

The peach stuff - peaches from the neighbour's garden. Not exactly the same as a stolen serville orange from a monastery, these were hanging over the fence. Sweeter than they look, and organic to boot (I had to make a worm homeless).

The wine stuff: Decided to try and make spag with mussels and white wine. Was amazed how much it tasted like something you ordered at a restaurant despite how easy it was to make. Only trouble was it was too salty - and I didn't put any salt in! It might have been the bacon, or just the saltiness of the mussels.

Fresh mussels - they are tiny, so allocate 10-15 mussels per person.
Wash them, scrub the shells, cut the beards. Chuck them in a pot with a bit of oil, garlic and white wine to cover. Don't be stingy with the wine, cos you get to use it as a stock. Steam for 5 min, or until they open. I shelled all of mine as it is easier to eat but you can leave them on for effect. Strain the stock and add it to the pasta later. It can be quite salty so you may have to dilute it. Or serve it as a mussel soup.

Cook the pasta.

In a seperate pan, heat garlic, bacon, freshly cut parsley or celery leaves. Stir in the cooked pasta, cooked mussels and a bit of the stock. You can grate parmesan over to serve.