Culinary
Got in rather too late on Friday to set to and start making rolls.
Today's lunch: plaice fillets, brushed with melted butter and lemon juice, seasoned with salt and pepper and crushed coriander seeds, rolled, the remains of the butter/lemon mixture poured over, covered with foil and baked, served with new potatoes halved and roasted in goose fat, leeks brushed with olive oil, healthy-grilled, and sprinkled with redcurrant vinegar, and steamed samphire with butter.
This week's bread: the basic recipe I use for buttermilk rolls, made up in rather greater quantity in wholemeal, strong white and white spelt flours. I possibly baked it rather too long by neglecting to set the timer, but has turned out nicely nonetheless.
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