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 also use a lot of pulses, great for stews
Chilladas with everything home-grown!
450g whole lentils, green or brown.
845ml hot water.
110g butter or similar.
finely chopped 2 onions
2 cloves garlic
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!