I’ll reply tomorrow.
A friendly chap gave me a brace of game bird breasts.
Took the advantage to wrap them and crisp up with prosciutto.
With some simple mushroom white wine sauce using Boursin.
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When there’s a storm, what better than to batten down the hatches and knock up a summer dish. An alternative version of a pasta dish I posted a month ago.
Load of extra virgin olive oil in a pan, put in 3 very coarsely chopped garlic cloves (not crushed, as they’ll burn without infusing). Coarse, as in chucks, so you get big pieces of cooked garlic on your fork. Add a tin of anchovies with their oil and put on low heat for 4 mins. Add about 6 halved olives & baby capers and continue to fry for 2 mins. Add about 300ml white wine, chopped peppers, juice of 1/4 lemon & black pepper. Boil for 2 minutes.
At this point, this is quite a change from last time;
I add my second harvested Aji Limon chilli (very late sow start) and 4 home-grown tomatoes. With the rain over the past few days and today, some of my tomatoes outside have split…so need to use fast, and in the pan they go. Aji Limon chilli is perfect for this dish. Not too hot, so I can put the whole one in, for a citrusy, floral flavour. Cook for 5 mins.
The next change is instead of just prawns, I add Fruit de Mer (Mussels, scallops, squid and prawns) Served with a sprinkling of fresh parsley and grated parmesan, but not very much though.
Mo is joining in the batten down hatches game by snuggling on his favourite evening chair with a fleece blanket thrown over the top. (Probably one of the worst pet photos here, but it is pitch black and so the phone took a 3 sec exposure).
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Probably better than yesterday’s roast - cold roast beef, reheated cauliflower cheese and bubble and squeak
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The delivery is here. The best Gouda is from Holland, and what they sell in supermarkets under that name is nothing like this one. Obviously, I won’t eat 4kg of cheese today, but I’ll definitely be making a cheese board. 
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I’m now living close to the Warwick Bridge (Northumbria/Cumbria borders) Corn mill and took the opportunity to try one of their Black Wheat loaves. It’s very nice, verging toward cakey rather than bready. Apparently the presence of Anthrocyanins gives it it’s characteristic colour and taste. I’m looking forward to experimenting with it myself in due course along with some of their other flours.
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I keep on watching this very nice picture…….
I like it with some red onions mustard, honey or some drops of balsamic vinegar. Not to mention grey pears or chili cream or…….my gosh 
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My favorite is truffle honey!
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I stayed longer than intended at the pub so polished off a pack of mini Jaffa cakes and then the last of the spicy honey (?) variety.
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Lasagne,She cooked.Lovely.
Stinky cold atm so rather than my normal Sunday roast and crumble I did something a bit healthier
Ramen with marinated and fried tofu. The greens are brussel tops from my allotment
Spiced, poached allotment quince with crème fraiche
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