I've made these little biscuits on three occasions this week, though never exactly the same each time - a touch of fennel seeds one time, maybe using whole wheat flour the next - and I'm pretty amazed that no matter how many little tweaks I make they come out fragrant and oh-so-moreish every time.
I've come to use it instead of tomato paste on pizzas, and a dollop will often brighten up an Asian stir-fry sauce well too. Though ultimately, to have a relish like this on hand for cheese toasties is almost entirely reason enough.
I started to become excited about what we could grow here and how to celebrate it. If seasonality were a mission, I'd totally accept.