Culinary
During the week the bread went off and I made a loaf of Shipton Mill Organic Three Malts and Sunflower Brown Flour (with some extra wholemeal).
No Saturday rolls as I was working.
Sunday lunch: monkfish fillets which I rubbed with a mixture of minced ginger, green coriander and lemongrass and baked in foil oiled with toasted sesame oil; served with Anya potatoes (left from last week) halved and roasted in goosefat, fine green beans roasted in olive oil with garlic, and broccoli slowcooked with crushed chile (I think I have got a method for this now which involves steaming it until tender then turning the gas low).
No bread made because, see above
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