oursin | Culinary

Friday supper: made a sardegnera - tomato filling with black olive tapenade.

Was working yesterday so no breakfast rolls.

Today's lunch: a large piece of halibut fillet hunted and gathered by partner, which I rubbed with Creole seasoning, drizzled with avocado oil, and baked in foil; served with Romano peppers cut into long strips and roasted in pumpkin seed oil with garlic clove, samphire stirfried with star anise, and a few new potatoes turned into a hot new potato salad with tarragon vinegar.

This week's bread: loosely based on Clement Freud's Mixed Wholemeal loaf from the Sunday Times Book of Real Bread - strong wholemeal and strong white, in proportions 3:1, some wheatgerm, some oatmeal, a dash of molasses, a splash of macadamia oil, very tasty.