Culinary
Saturday breakfast rolls: cranberry rye - based on the Sour Cherry Bread in Collister's Flavoured Breads, 7:3 strong white and rye flour, cranberries instead of the sour cherries. Quite nice.
Today's lunch: Dab fillets brushed with milk and egg and coated with coarse cornmeal seasoned with garam masala, panfried in butter (possibly slightly overcooked, these cook really very quickly); served with samphire stirfried with star anise, and little gem lettuces quartered and dressed with lime juice, avocado oil, salt and pepper. Possibly some overestimate on quantities: I asked for 4 dab fillets at the fish counter and they seemed rather small so asked for 2 more, which turned out larger; and two little gem lettuces seemed rather meagre, but 4 was really too much lettuce unless Peter Rabbit had been coming to lunch.
This week's bread: based on the spelt loaf in the The River Cottage Handbook: 3: Bread, only with (approx) 4:1 wholegrain and white spelt (rather than all wholegrain), and some wheatgerm, + a dash of molasses, but anyhow, with the River Cottage signature thing of adding some sourdough starter to the mix. Rather tasty.
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