Culinary
This week's bread: a loaf of Dove's Farm Malthouse Flour, made up with the remains of the buttermilk. Quite nice, but it's quite an assertive malted flour - possibly would do better mixed with strong white or brown.
Saturday breakfast rolls: brown grated apple with molasses and ground ginger. Quite good.
Today's lunch: pheasant pot-roasted with bacon, brandy and madeira, and served with the jus; served with kasha (roasted buckwheat), baby sugar snap peas roasted in pumpkin seed oil with cumin seeds and splashed with elderflower vinegar, and padron peppers.
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