These are potato croquettes made from mashed potato wrapped around blobs of cheese (Camembert & ‘Hot Dutch’) with a few herbs, and coated with breadcrumbs. I deep fried them and served them on a salad of green beans and salad leaves.
Squid, flash fried and served with new potatoes (dressed with the deglazed juices from the squid pan) and some steamed kale. I think that squid is one of my favourite foods, and this was a pretty good effort!
Fish cakes made with cod roe, some chopped herbs (parsley and tarragon), cold mashed potato, and an egg white. I had them with some salad leaves from my balcony. Unbelievable how tasty such a cheap dish can be.
I had some flat peaches in the fridge that were so ripe that I didn’t even dare take them to work in my lunchbox, so I made some custard (flavoured with cardamom seed) and steeped the sliced peach in it. Absolutely gorgeous.
Roasted squash, a curry paste, and roasted tomatoes. From this, I made a curry with the squash and some prawns (& topped with chopped pistachios) and then the next day I made a simple pizza.
With half of the aubergine remaining, I’d like to say it is absolutely beautiful. Slightly sweet but still firm and almost nutty.
Taking the leftover dressing from yesterday, I wanted to do something with it and some aubergines. I had a beautiful Sicilian aubergine which I steamed for 10 minutes while I cooked some macaroni. Meanwhile, I made up some improvised pesto that I’ve been dreaming about for a couple of days - coriander/parsley with garlic and flaked almonds (and hard cheese and olive oil of course!). I steamed some broad beans and then warmed the leftover dressing with some creme fraiche. Right at the end (when that gooey mess in the frying pan had come together), I added the cooked macaroni and took it off the heat.
Putting the whole thing together, I attempted to create some kind of layering: aubergines liberally seasoned topped with macaroni, with pesto dotted on the top. The broad beans were placed carefully around the sides and I grated a bit of hard cheese and ground some black pepper on the top. Absolutely delicious.
Octopus salad. First, tenderise octopus in a pan with oil, rosemary, chilli, and garlic for 30 minutes. Allow to cool and then chop up. Griddle over a high heat and then serve on a bed of steamed cavolo nero and broad beans (with the addition of a few salad leaves for added vibrancy), dressed with some of the broth from the octopus pan, and decorated with a few pansy petals.
My dinner plan for this week. Tonight’s meal is from Szechuan, tomorrow’s is from Cyprus, Monday’s is from Burma, Tuesday’s is from Italy, and Wednesday’s is from India. I really like to mix up the cuisines that I eat for my dinner.
Lemon grilled dab. This is a variant on the River Cottage lemon grilled sole from the Fish book. I’ve never seen dab on sale in the supermarket today so this was a real treat. Cheap too. I had it with a little bit of buttery mash (using the lemony butter from the bottom of the tray in which I’d cooked the fish), steamed samphire, and pea shoots.