may 2012

WR sweetcorn fritters

WR seafood casserole, ciabatta, spinack

Risotto of beetroot, halloumi, hazelnuts; green beans

pancakes, grapefruit curd, Limoncello

Ate out

Bras Blanc with John, then Tracey and John went to the Melody Gardot concert and Colin went home to watch telly.

salad of radish, grapefruit, mint, goat cheese

pappardelle with walnut sauce, fried cauli

Lunch: spag

Dinner: asparagus, bacon, poached egg

copied from lunch at fusion

venison with pepper, schezwan and Australian pepperberries, cream; peas a la francaise; rosti

Lunch: spag with tomato and oregano

Dinner: Lamb chops, olive and confit garlic, broad beans

Peaches poached in red wine, shortbread, cream

WR sweet potato felafel, lettuce, chutney

mushrooms in cream and sherry, peas, polenta cakes

butter beans cream bacon truffle oil

savoy cabbage, chorizo, chestnuts; fried potato

pappardelle with cream, asparagus, g fowl leftovers

quince, cream, biscuits

peaches poached in a little blackberry vinegar, almonds and apricot kernels, cream

Ate out

Carlton Riverside, Llanwyrtyd

Ate out

Of course we did the ride you have to do: up the Devil's Staircase and over the hills and around the lake

Dinner: cabbage, chick peas, carrots; couscous

We did the other obligatory ride - to Brecon over the Mynnydd Eppynt

Sesame and yoghurt cake (from freezer)

salad of fennel, orange, mint, olives

I fried most of the fennel till quite black, and the resulting bitterness went quite well with the sharp orange. some Pernod went in

lambs kidneys, green peppercorns, sherry vinegar, mung dhal (and some orange zest); flat mushrooms fried, potatoes

melanzane parmigiana, rocket, ciabatta

wr raspberry tarts

WR sweet potato felafel, mung dhal

Colin forgot to get a first course so this was thrown together from freezer and fridge

celeriac and parma ham; mushroom risotto

chicken thighs in a very unauthentic chinese chilli sauce, pak choi, rice

pave, cream

squash and goat cheese tart, chutney

freezer..

courgette fritters, potatoes, red peppers and demisec tomatoes

Lunch: pak choi, shitake muhrooms, soba noodles

Ate out

Le Marrakesh, with Claire

Lunch: spag with cream, mushrooms, peas

Dinner: celeriac, red and yellow peppers; risotto with demisec tomatoes

Raspberries, cream, lemon shortbread.

sardines on toast

Dauphinoise potates with parma ham; braised chicory

salad of grapes, walnuts, fried spring onion, wasabi mayo, lettuce

pappardelle with mussels, chorizo, red wine and tomato sauce, chilli; spinach

salad of cucumber, spring onion, lettuce, spinach; yoghurt, fried halloumi

pollock in escabache; ps-broc; potatoes

Veal chops, tomato, olive, parmesan; pappardelle, courgettes

WR cheesecake

Ate out

Marinades. Then we rode down the big stone steps in Sandford park

Lunch: Ate Out

Black Horse, Cranham, with Michael, then we went for a walk

Dinner: dell ugo crab and cray fish ravioli

fennel, tomatoes, feta, olives, ciabatta

Lunch:Ate out

hare and hounds at Westonbirt, after a 3 hour ride to get there

Dinner: rack of lamb, herb crust, potatoes,

Lime chilli coconut ice cream

Ice cream was: small tub single cream, 1 egg, 2tbs sugar, juice of 1 lime, 3 ice-cubes of coconut milk. Made custard, infused 3 lime leaves and 1 biggish kashmir chilli -- this ended up hot! The custard froze a bit fast and set a bit too hard. Fab flavour. I candied the lime zest, also toasted dessicated coconut.

morels, leeks butterbeans, a little bacon, cream, lemon juice

tuna steaks, red pepper, tomato, orange sauce, new potatoes, mange tout

this is a fab sauce, the orange is mysterious if you dont know it's there - got to do this for friends

wr gazpacho

sea bass, funny mushroows, tomatoes, thai sauce, jasmine rice

Moroccan potatoes, sweet potato, sultanas, mint; quinoa, fried leeks

sour cherry and choc ice cream

Colin thought we could use WR custard as a base, but turns out it freezes too fast, I guess it's not fatty enough. I had to hand churn this in the glacier bowl. The cherries were ours, soaked in booze - these were very good

salad of watercress, pomegranate molasses dressing; fried cauli in tahini and yog; feta with walnuts fried with ras and honey; WR stonebaked sourdough, toasted on the ridged grill

lime curd set yoghurts