Food.

In the Sunday paper last weekend there was an article about how annoyed chefs are becoming at having their meals photographed by eager diners. I would have thought it a compliment for them to be happy about, but apparently not. Okay, standing on the chair to get a better shot is rude and annoying for other diners, I agree, but a discreet photo by phone or unobtrusive small camera, where is the harm? If I admire the food and it's presentation when I am eating out then I am one of those ill-mannered people who record it. On the Isle of Wight  I enjoyed very tasty breakfasts. So what did I do - I got my camera out!

At home I do not start the day with such a generous amount of smoked salmon (although sometimes for a light tea I put pieces of smoked salmon in to cook with scrambled egg so that everything is warm and the flavour infuses through. We call it a 'Dennis Healey' as that dish has been mentioned as one of his favourites.) 

Breakfast means porridge with either goats' milk or water and a selection of fruit and nuts,

and it varies only in the variety of fruit, day after day, without my ever tiring of it. 

I try to grow as much of our own fruit and vegetables as possible, but as you know, the last growing season was not a great success. For reasons of health vegetables are our main source of food.

I also use a lot of pulses, great for stews

and curries.

Chilladas with everything home-grown! 

Chilladas, spiced lentil cakes. (They freeze well.)

450g whole lentils, green or brown.
845ml hot water.
110g butter or similar.
finely chopped 2 onions
                        2 peppers
                        2 carrots
                        2 cloves garlic
mixed herbs
salt and pepper
generous teaspoon curry powder/paste
4 teaspoons tomato paste

Put washed lentils into a pan with the water and bring to the boil. Cover and simmer gently until all the water has been absorbed.
Put butter in a frying pan and soften and cook the veg. Season the lentils (they should now be soft) in a bowl and add all other ingredients. Divide into approx 24 rounds.
Dip into beaten egg, then breadcrumbs and shallow fry in groundnut oil until golden. Serve with home-made tomato sauce.

Pudding usually means fruit, often, like these plums, from the freezer, with the addition of nuts and seeds.

And on a good day a bit of custard to go with the last of the Christmas mincemeat!