It’s that Frittata time of the week - something easy to make and use up any leftovers or salvageable items from the fridge.
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Vegetarian friends over for a lovely, sunny garden lunch. I always find cooking for vegetarians more interesting than meat eaters. Starter of roasted allotment beetroots with goat’s cheese, hazelnuts and a walnut oil/ sherry vinegar dressing:
Greek mains of gigantes plaki ( giant beans cooked with tomatoes), a tomato and runner bean baklava and a salad of purslane, olives and caper berries with an ouzo lemon dressing:
For pudding I made a blackcurrant sorbet and an orange and fennel seed ice cream:
Apart from the gigantes all the veg and fruit from my allotment
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Blackened Texan BBQ pork tenderloin with sweetcorn and potato salad. Sweetcorn and potatoes from my allotment
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Steamed Hake with a Shallot and Pea stew.. First attempt so Bacon was too thick and Shallots fell apart when whisking in the clotted cream.. we go again 
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Looks nice, but yes bacon too thick and overbearing. I’d do it with thin pancetta or palma ham. Or even put small cut up pieces of pancetta in the sauce.
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Made the mistake of using an extra thick cut streaky, will use a standard cut next time and larger shallots.. flavoursome though so worth persevering with.
Leave the bacon out, it’s not a cheap Brit pub lunch on a budget
Son round for dinner this evening, and it has cooled down enough for a roast. The mustard mixed from Colman’s powder was nuclear.
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I’ll pass on your suggestion to Nathan Outlaw next time our paths cross 
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“8 slices of smoked streaky bacon or pancetta” - Nathan Outlaw
You don’t need to pass on any suggestions, it’s in his book.
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Quality gnocchi, ragu with meat from a glass and parmesan. Eat in the car somewhere I. The Italian alps.
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Been a while so the family spag is on. Love cooking a spag Bol. Just something rewarding about it and it smells amazing from the first second!
Atb kk
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Beer butt chicken with potato wedges and a mixed salad with raspberry vinegar.
Today the whole family was here, so I made two chickens, each weighing almost 2 kilos. They came from a local farmer just around the corner. They are not organic, but the chickens had a good life, and that is important to me.
Tomorrow we will have the leftovers.
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I’d like to share what we had for dinner last night. I dare say what we have many nights a year and which is a staple in Indian homes. Bhindi (Okra) stir fry with onions and spices, a Daal Tadka and some phulkas (Rotis). This is my version and many will have better.
May suit the vegetarian and vegans amongst
Daal first..
I use a 1.5 L pressure cooker to cook Toor dal Soaked for an hour, 2 handfuls) a pinch of turmeric and Salt and half a tomato.
1 whistle and let stand till lid is openable.
A slow cook in a pot will do just as well
While to daal is resting you could work on the Bhindi. I shopped my okra (0.5kg) into little 0.5cm wheels. One large onion chopped fine, one or 2 green chillies chopped fine. In a small wok - wok generates the quick high heat that a pot doesn’t.
Add
2tbsp of oil (mustard is best an olive /mustard combo is good too). Add 1 tsp of jeera seeds and when they sizzle add a generous pinch of hing and the chopped chillies. Then add the onions and stir to make translucent. Then add the okra.
Add a tsp of coriander powder a tsp of chilly powder and 1/2 tsp turmeric. On mod heat let the mix sit for a few min to caramelise and firm up before turning gently. Keep doing this (mushiness disappears after a few min) and in about 15 min it looks like this. A few min prior to the end add a tsp of Amchur powder
Resist the urge so add more oil.
Now the daal tadka
In a small pan add a good dollop of ghee (or vegans- olive oil) allow to just start smoking and add jeera seeds and a pinch of fenugreek seeds → 1 dry Kashmiri chilly. Add one chopped clove of garlic and one sliced shallot. Shallot should be browned but not burnt. Transfer the daal to a serving dish and top with the sizzling tadka. Add heaps of chopped coriander.
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Will post Phulka recipe in an hour 