Culinary

[oursin]

Last week's bread held out pretty well.

Friday night supper: penne pasta with bottled sliced artichokes and snipped sundried tomatoes.

Saturday breakfast rolls: adaptable soft rolls, strong brown flour, dried blueberries, maple sugar.

Today's lunch: Icelandic lemon sole fillets, rubbed with lime juice, minced ginger, and salt and pepper and left in the fridge for a couple of hours then panfried, v good; served with Greek spinach rice, which I have not made for ages and recall as being a bit temperamental, but this turned out very well, using ready-washed spinach (which may have cut down on the excess fluid issue) and aged basmati rice, sugar snap peas roasted in walnut oil with cumin seeds and splashed with gooseberry vinegar, and baby chicory halved and healthy-grilled in avocado oil and splashed with lime and lemongrass balsamic vinegar.