Culinary
This week's bread: Greenstein's Psomi loaf, with Waitrose Strong Brown flour and toasted sesame seeds.
Friday night supper: sardegnera, also with Strong Brown flour, with salami and tomato filling.
Saturday breakfast rolls: malted brown grated apple, again with the Strong Brown flour (not sure this is as good as Sainsburys).
Today's lunch: pan-fried sea-bream fillets with samphire sauce, serviced with baby new Gem potatoes roasted in beef dripping, and extra fine green beans and sliced-up yellow bell pepper roasted in pumpkin seed oil with cumin seeds, splashed with damson vinegar.
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