Culinary
Bread made this week: brown wheatgerm: approx 2:1 wholemeal: strong white flour (end of bag of wholemeal) + wheatgerm, made up with what was left of buttermilk: quite pleasant.
Friday night supper: penne with drained bottled sliced artichokes + shreds of chorizo.
Saturday breakfast rolls: brown toasted pinenut, with Sainsbury's Strong Brown flour.
Today's lunch: seabream fillets rubbed with jerk seasoning and panfried in avocado oil, served with baby Jersey Royal potatoes roasted in duck fat, cauliflower florets and chopped red bell pepper roasted in pumpkin seed oil with cumin seeds, and asparagus healthy-grilled in walnut oil splashed with elderflower vinegar.
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