Culinary
Saturday breakfast rolls: Tassajarra cinnamon and raisin with wholemeal and white spelt flour for the mad variety.
Today's lunch: clearsimmered plaice fillets with a ginger-soy dipping sauce, served with Roseval potatoes roasted in walnut oil, green beans roasted in pumpkin seed oil with fennel, splashed with raspberry vinegar, and sea aster and okahijiki stirfried with garlic.
This week's bread: the Greenstein Psomi loaf, made with wholemeal and white spelt flour and Waitrose mixed toasted seeds: v tasty.
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