After a winter that brought record-breaking snowfall to the Bozeman area, the light has returned and chickens are laying eggs again. Local greens and flowers are popping at our markets. And early Sunday suppers with friends and family are the real thing.
British-born Georgie Watson is a private chef in Bozeman specializing in delicious, healthy food for all occasions. For this issue, she takes us back to her British upbringing with a family classic: ham with parsley sauce. The recipe was handed down to Watson’s mother from her grandmother. A real crowd pleaser, this dish is luxurious, relatively easy to make, and the parsley sauce is a perfectly English complement to the ham. (And Watson jokes that the abundant sauce is how her mother snuck veggies into their diet.) Leftover ham can be enjoyed in pea and ham soup—another British classic—eggs Benedict, or ham sandwiches.
The green salad, a simple grape-rosemary mocktail, and gut-friendly fluffy sourdough potato pull-apart rolls lighten and complete this festive family table.
