oursin | Culinary

On my return I made a loaf of the 3 Malts and Sunflower Seed flour, v. nice.

Saturday breakfast rolls: Tassajarra cinnamon raisin.

Neither of us felt much like going out on Saturday evening, so I cooked us a meal in: a whole John Dory simmered in soy sauce and ginger (a recipe from Colin Spencer's Fish Cookbook, which was a bit unhelpful about the timing for a whole fish rather than fillets, but turned out nicely in the end), served with couscous, asparagus healthy-grilled in pumpkin seed oil and drizzled with balsamic vinegar, and padron peppers.

Today's lunch: pheasant potroasted with bacon in brandy and madeira, served with Greek spinach rice, chicory halved, healthy-grilled in pumpkin seed oil and splashed with wild pomegranate vinegar, and broccoli steamed with garlic and red chilli (the chopped garlic and chilli sauted in oil then the broccoli florets added and tossed in the oil, and then a little water added).