damn. that looks good. You almost had me order a Japanese Wagyu.
But I am on a diet. 
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As a birthday present from Mrs Duck I’ve just done a days course on fermentation at the River Cottage cookery school. Absolutely brilliant day (although I didn’t get to see Hugh F-W) and we were well fed and watered throughout the day. Breakfast was cheese and herb scones with yoghurt butter and a runner bean and turnip kimchi
Then we spent the day making fermented foods
Sauerkraut made from hispi cabbage, fennel, apple, ginger and spring onion. Fermented tomatoes with herbs. Fermented sweetcorn. Honey fermented chillies.
We also made kombucha fermented blinis and learnt how to make kombucha.
Top day
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With cream , custard ?
I find a Greek Yoghurt goes well with my bramble and apple crumble
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Waitrose ‘madagascar’ vanilla custard *
(* other brands available).
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Nice guft👍
All that fermented food did lead to a nice guft about 6 hours later 
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Years ago this started as a stroganoff, but added Belazu Harissa elevated it rather to another level.
Can=t believe we have entered autum already.
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Oops
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Homemade tomato ketchup from allotment toms. This is all you get from 1kg of toms and 3 hours cooking! Tastes bloody good though
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Brunch - sweetcorn fritters with toms, cucumbers and poached eggs. All veg from my allotment. I made the ketchup and Mrs Duck made the bread. In fact, our real names are Tom and Barbara
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Probably the last barbecue of the summer - a rather fine ribeye steak big enough for 2 people. Served with a baked potato and a rocket and tomato salad
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