My first attempt at chicken and leek pie .
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Looks like a piece of modern art… but tasty
Decided to add to last weekends leftovers, so a tasty tarka dhal and an Indian BBQ chicken curry. needed a few beers while preparing.
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Pork chop cooked as directed by Jeremy Lee in his fantastic book - pan fried and then covered in brilliant mixture from the pestle and mortar. Garlic, rosemary, thyme, lemon zest, fennel seed and celery seed plus the killer ingredient - red wine vinegar. Served with oregano roasted new pots and a beetroot and feta salad
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Nice! 
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Inspired by a recent chickpea post that has escaped me…roast tomatoes, fennel and chickpeas with a crusty bread to make the most of the juices.
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That looks lovely!
That looks good. Do you have the recipe to hand?
Think I found it in the .guardian, here’s the recipe… Enjoy 
Prep 25 min
Cook 35 min
Serves 6
550g mixed tomatoes, large ones cut in half and small ones left whole
1 x 400g tin chickpeas, drained (reserve the liquid for today’s final recipe)
7 garlic cloves, peeled
2-3 fennel bulbs (400g), trimmed, hard stems discarded, bulbs cut in half
30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni from Brindisa
60ml olive oil
1½ tsp maple syrup
Fine sea salt and black pepper
1¼ tsp fennel seeds, toasted and lightly ground
1 tsp chilli flakes
For the herb dressing
30g basil leaves
20g flat-leaf parsley leaves
75ml olive oil
15ml fresh lemon juice (ie, from 1 lemon)
30g pitted black olives, finely chopped
Heat the oven to 240C (220C fan)/475F/gas 9. Put the tomatoes, chickpeas, garlic and fennel in a large roasting tray, drizzle over the vinegar, oil and maple syrup, then season with a teaspoon and a quarter of salt and a good grind of black pepper. Mix gently to coat, then arrange the tomatoes and fennel cut side up in the tray. Roast for 30 minutes, until soft and nicely charred in places.
Just before serving, make the dressing. Finely chop the herbs and put them in a medium bowl with the oil, lemon juice, olives, an eighth of a teaspoon of salt and plenty of black pepper. In a small bowl, mix the fennel seeds and chilli flakes, then stir half of them into the dressing. Spoon half the dressing over the cooked vegetables, sprinkle the rest of the fennel and chilli mixture on top, then serve with the remaining dressing in a bowl on the side.
I find that, given the high temp, the outer layers of the fennel dry out but the insides remain soft so if you like fennel use more
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Seafood paella made with fresh squid, prawns, skate cheeks and clams. I’ve become a big fan of cod and skate cheeks - relatively cheap and they are brilliant in a Goan fish curry
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Wow!
Check out the Felicity Cloake recipe from the Grauniad - works like a dream every time! Might do a chicken and (sacrilege!) chorizo one next
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Did ……a deliveroo not here yet😂
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