march

Lunch. Spag.

Dinner John

Scallops, quinoa with cashews, chilli, spring onion

Roast veal on the bone with black mustard seeds, garlic and onion purée, cabbage with onion, smoked bacon and cream, rosti potatoes

Vanilla ice cream, Pedro Ximenez, toasted pine kernels

Montgomery Cheddar, Ticklemore ewes

Lunch: spag with tomatoes, olives, feta, Pernod

Dinner: crab Thai curry, rice

Pineapple, rum, coconut milk

NCG lentil and sausage

Lamb chops, cabbage and porcini, potatoes

Tracey ate out; Colin had spaghetti and WR pear and almond tart, which was nicer

Ate out

Risotto with veal, capers, leeks

WR pear and almond tart

Lentils, mushrooms, winter greens, feta, confit tomatoes, chilli, sourdough toast

Quince and cream

Lunch: mum

Chickpeas, chestnuts, chorizo, confit tomatoes, sourdough

Rhubarb, ginger, cream

Dinner: Guineau fowl, black pudding stuffing, roast potatoes, celeriac purée

Baked peaches, crème de pêche

Lunch: spag with tomato and bacon

Dinner: Simon and Amelia

Raost garlic and onion soup

Pot roasted lamb, olives and fennel, confit tomatoes, linguine

Vanilla pannacotta with PX

Montgomery cheddar and Ticklemore

WR crab tartlets

Prawns, avocados, tomato, jasmine rice, fried aubergine

Black pudding and fried apples

Tuna steaks, red pepper, enoki mushrooms, lemon grass, chilli, coconut, rice

Lentil and squash soup

Guinea fowl, bacon, cabbage with black pudding, mashed potatoes

Chestnuts, sautéed celeriac, green lentils, walnuts, chèvre; mashed potato

Rhubarb, vanilla sugar, brioche, cream

Lentil soup with tamarind and sesame

Colin remarked that we have had a lot of lentils recently

Lamb with pomegranate and walnuts, courgettes, bulghar

Lunch: spag carbonara

YP beetroot and horseradish soup

Rack of lamb with olive and herb crust, leeks, baby roast potatoes

We did the lamb for about 15 mins at gas 6-7 and the crust was nicely crusted and the meat nearly done - after 15 mins rest it was perfect. New potatoes come out very different from floury maincrop. Colin halved them and didn’t peel them. They comes out sweet, fudgy and caramelised and with a good potato flavour, rather like baked potatoes. Not light and crispy like Maris Pipers.

Lunch: spag with confit tomatoes, sumac, thyme, sesame, feta, olives

Chicken breasts stuffed with mushrooms, porcini, truffle oil, wrapped in parma ham; cream and sherry sauce, with mushrooms, spinach, tagliatelle

Figs baked in raspberry vinegar, shortbread, cream

Curry of sweet potato, red peppers, mushrooms, spinach; basmati rice

"Serious" lime tarts

Salad of blood orange, feta, couscous, chilli, thyme, dried orange zest

Chickpeas, spinach, smoked bacon, pain au levain

Sardines on toast

lemon sardines, pain au levain

Ham, caramelised large shallots, green split peas and mustard, sautéed potatoes

Ate out

Spag with squash, walnuts

Parma ham, pain au levain, watercress

Steadmed cauli, anchovy-garlic-raisin sauce, presered lemon, toasted pine kernels, olives; quinoa with tomato, chilli, garlic, cumin, coriander

Aubergine slices with red pesto, roast peppers with tomatoes and olives, ciabatta, rocket

Raspberries in Framboise, shortbread, cream

WR bacon and wild mushroom tartlets

Pork burgers with tomato and chevre, peas, tagliatelle

Colin’s Birthday

Crab, harissa and mayo, crouton, bouillabaise sauce

WR didn’t have any whole crab. I bought a tub of crabmeat. I bought two handfuls of shell-on prawns and made stock from the shells. Yesterday I had roasted 2 small tomatoes. Cooked these with shallot, garlic, a good pinch of saffron, puréed and reduced it.

Roast Guineau fowl breast, confit of the leg, gravy, morels, creamed leeks, wild garlic risotto

I took the legs off the fowl and did confit of them. Today just served up the thighs. Roasted the rest of it.

My short training ride conveniently finishes up in the garlic woods.

Chocolate tart, parsnip ice cream, parsnip crisps

John Campbell's recipe. Nice, but the ice cream froze solid on contact with our moulinex and it was a bugger of a job to scrape it all out.

Epoisses

Lunch: egg noodles, cashews and chilli, leeks

Dinner: prawns, harissa and mayo, wild garlic and rocket

Guineau fowl, confit drumsticks, lentils and chorizo, cauli with cream and parmesan, roast baby new potatoes

Lunch: GF remains with cream and wild garlic, spag

Marinated anchovies on sourdough toast

Lamb Dhansak, spinach, saffron rice

Beetroot and chèvre tartlets

Colin has discovered you can buy tartlet pastry cases. The beetroot is one of those packs of cooked beets, but they seemed too wet to put in a tart so we chunked them and roasted them in the oven with the bread yesterday. Tracey put some balsamic and oil on them

Venison steaks, myrtilles sauce, mushrooms, roast Jerusalems and cubed potato