I thought we’d have rack of lamb today. But it is nicely vacuum packed so will keep until next weekend. I have some homemade goat cheese and herb ravioli in the freezer that should get used, and a couple of basil plants that need pinching back. I am planning to blanch and skin a couple of tomatoes, then use the boiling water to cook the ravioli. I will serve the ravioli at room temp with a sauce of basil/parsley pesto and tomato concasse (peeled and seeded tomatoes cut into very small dice). As I am already going to boil water, before I use it to blanch the tomatoes I will blanch six big peaches so we can slice them for a crostata. I’m planning to get a lot of use out of one pot of boiling water!