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oursinSaturday breakfast rolls: basic buttermilk (white + Little Salkeld Watermill wholemeal).
Today's lunch: portabello mushrooms teriyaki-ish, thick stalks of asparagus brushed with walnut oil and healthy-grilled, courgettes roasted in olive oil with strips of romari (?) sweet red peppers, lime juice and a little sea-salt added before serving, and carrots with sesame seeds: this is based on a recipe in Lemming and Kohsaka, Japanese Cookery, but instead of stirfrying the carrot batons, I oven-roasted them in avocado oil for about an hour in a hot-ish oven, then ten minutes or so before serving stirred in a tablespoon of shoyu + a little sugar, then after taking them out of the oven, stirring in a teaspoonful of toasted sesame seeds + a tablespoonful of what I thought was mirin. (Note: I inadvertently used Japanese rice vinegar instead of mirin in both cases, but the dishes turned out fine and edible anyway.)
The Collister/Blake My Favourite Loaf, made with strong white, Little Salkeld wholemeal, and the Bacheldre Watermill Oak Smoked Strong Malted Blend Flour, mixed up with the remnants of the buttermilk. V tasty.
