06/09/2026
I’m still figuring out all the new appliances’ heats and times … but it’s so good to be cooking and hosting again!
Shashuka, giraffe bread, Lurpak ® and plant-based sausages as I’d made the mistake of introducing Bowen to the film “Babe” just before we did the shopping…
Move over peppers and mushrooms. Stuffed with rice, cheese and parsley, these baked onions are now my new dinner party side dish…
…And they were on the side of slow cooked duck cassoulet with garlicky green beans
My first rack of lamb, seared with garlic and rosemary as advised by Chadwicks Butchers and served with new potatoes and buttery beans.
Staple frittata. Always comforting. Always makes me want to be living on a farmstead overlooking rolling hills.
Salads - but with tiny roasted aubergines and dollops of tzatziki
A go-to of mine… Nigella coca-cola ham. Tender, sweet and salty. Ideal. (Though I had to do two hams as the first one overcooked…. Still working out the new ovens!)
The dessert I make once a year, vow never to make again, then make again. If I serve you this I really like you. My chocolate and nougat semi-freddo. Also. I need to buy an electric whisk.
Cheesy cheesy dauphinoise potatoes and another couple of racks of lamb… this time I tried minting them with a marinade … again under the guidance of Chadwicks Butchers
Poached pears. Can’t go wrong with a poached pear and one of the few desserts that can keep the main red wine with if you’re still going… (rather than swap to a sweet wine)
Low key family Sunday. A humble cottage pie. And the interesting seating arrangements.
