 Thrown Together Vegetable Chilli with Crumbled Feta 12 May 2025 (Monday) Richard's up early; it’s his period for getting up first and making tea… not that it's been agreed or organised, it's just happening this way at the moment with him waking up first. It was mainly a work work day today, with a quick pop to the plot to water and check on a few things. The squash and courgettes really need to go in, but that will have to wait for another day. I was at a loss as to what I’d do for supper… and in the end it came down to a thrown together vegetable chilli with what we had in the fridge and cupboard. Recipe: Thrown Together Vegetable Chilli I needed a rather large pan, as I had quite a few veggies that had been in the fridge long enough and needed using up, so… In a large pan I put a tablespoon of olive oil, a roughly sliced large red onion, six decent sized peeled carrots chopped into bite size pieces, two parsnips similar, half a head of celery, chopped, and ¾ of a swede - the other ¼ had seen better days! I let these cook on a medium heat, stirring occasionally though also leaving bits to colour (ie burn a little) on the base of the pan. I then added two blocks of frozen garlic (I had used all the fresh from the plot - not to self… pick more!), and a block of frozen ginger. In went a large sweet potato, well scrubbed and chopped into chunks - it will soften and sort of dissolve in the cooking, and a largeish potato that had been languishing in the fridge with the red onions. Then the spices - with my Barrett's Esophagus I don’t have anything too spicy. Some ground cumin, dried coriander leaf, a teaspoon or two of cumin seed, a rounded teaspoon of chipotle paste, and a tablespoon of Marigold vegetable bouillon. Stirring this all through, I then popped in a tin of plum tomatoes, squishing them as they were whole tomatoes (we very, VERY rarely get chopped - I always feel this is the sweepings from the processing floor, unfairly I am sure), two tins of kidney beans in chilli sauce, one drained tin of kidney beans, and the same of chickpeas, and a well rounded tablespoon of miso paste.  Bubbling away for thirty minutes... I brought this up to heat, and after a good stir left it on with the lid on over a low flame giving a slow bubble to leave it for about half an hour, stirring every five minutes. Halfway through I remembered we had some broad beans in the freezer from last year, so three handfulls went in, frozen, then stirred through, and I left it simmer for the remaining fifteen minutes. Tasting it, I felt it needed just a little more heat, so in went some freshly ground black pepper. It was served with wholemeal couscous, and topped with a little crumbled feta which had been gently minding its own business in the fridge for a while. It was rather lovely, especially with the tangy, salty feta topping, despite it being 24° outside! Weather: Feeling hot and sunny, around 24°. Breakfast: Bran Flakes, yogurt and banana Lunch: Egg Mayonnaise on Lidl baguette, with lettuce and cucumber Supper: Thrown together Vegetable Chilli
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11 May 2025 (Sunday)
Awake and up early… editing the segments I filmed yesterday for A Week at the Plot into the whole to create its entirety for this week, and then uploading it. Ko-fi members get early access so I scheduled a post on our Ko-fi page for noon, and tomorrow, some 24 hours later, I’ll make it publicly available on YouTube. Then to the plot for what I said to Richard would just be a few hours! I just got on with stuff at the plot, despite the heat - weeding, watering, chatting, pricking out, composting, more watering. Early on I was just too hot so I decided to unclothe a little, and remove one of my T-shirts, of which I was wearing two. So… into my poly I went, closed the door, pulling down the top latch behind me to secure the door shut… took off my gloves, took my top T-shirt off… took off my braces from my shoulder… then my under T-shirt, then… “Are you in there Paul?” “Hmmm… Yes,” I blurted, adding “Just hot, so making a few adjustments.” I was now squirming horribly, trying not to fall over between the lettuce bed, my poly chair, the workbench, and one ericaceous and one multipurpose compost. “I’ll come and see you in a minute.” “Oh, I’ll wait,” came the reply, adding fluster and more anxiety to my already overheated self. “You know, it’d be cooler with the door open,” came the unhelpful comment, which despite being true was also not about to happen just yet! “Yes, but I’m changing my top and I didn’t think the whole site would want to see my naked top half!” I slightly gruffly offered as a reply, whilst swiftly pulling the straps of my braces over my shoulders and almost, almost putting my T-shirt on the wrong way round which would have meant bad luck if I’d had to take it off again and put it the right way round. “Oh,” I heard somewhat forlornly, straightening my T-shirt which was now back on, braces snuggled underneath. “Well, I just wanted to let you know the gate was unlocked when I came in just now.” As if by magic, I opened the poly door and stepped out - hotter and far more sweaty than I’d gone in. “Oh,” I said. “Well, I just thought you’d want to know,” came the reply. “Don’t get too hot today.” At this, the tenant strolled away, and I crept under the shade of the apple tree to watch them go, and cool off a bit. It’s fair to say I was a bit flabbergasted at this occurrence, though after almost nine years at the allotment, little surprises me now. A visit to the plot in the afternoon was less eventful, for which I was very grateful. After supper, and a few episodes of As Time Goes By we watched Spider’s Web on YouTube. This one has Penelope Keith as the lead and an array of faces from the early 1980s - a faithful adaptation of one of Agatha Christie’s stage plays. The quality was really poor, though it’s a great piece and this is a really good adaptation. There’s another on YouTube which I think we’ll watch; a 1960s film with Glynis Johns, Jack Hulbert and a rather young Anton Rogers. As I got into bed it was time for a few pages of Death in the Dordogne, which I’ve now rather got into. It’s part of David Walker’s Bruno, Chief of Police series. I was given the first ten books a couple of months ago by a friend who was on her way back to the south of France from Costa Rica via her sister’s house just down the road from us. This one’s a light read… not too taxing! Weather: Sunny and dry. Feeling warmer than yesterday, at around 24°. Breakfast: All Bran, yogurt, sultanas and banana Lunch: Cheezy Beans Wraps with salad Supper: Wholewehat Fusilli with broad beans, broccoli, pesto and grated cheese  The paddock mown and strimmed - this area no longer sees No Mow May. 10 May 2025 (Saturday) We had a Work Social at the site this morning, and I'd quite a list of jobs to do, from tidying communal areas to removing a dead tree from the paddock area. We’re a self-managed site so handle most of these jobs ourselves, calling on the Charity of William Hobbayne should we need its approval on something, or if it’s a boundary issue which is fully the charity’s jurisdiction. The Hanwell Hootie is also on this day each year - it took a break over the pandemic and I think the year after though was back in force a year or so ago. Several of our plot tenants volunteer at the Hootie, and I think some perform, or have relations / friends who do so it’s very much a local affair... apart from this year when to me it did not feel local, to me at least, it felt as if everyone I was passing on the crowded streets were from afar, not Hanwell. I know it draws huge crowds each year, though this year just seemed different, and more anxiety inducing. Hey ho... Anyway, I digress… When I posted of the Work Social in our allotment's private WhatsApp group several people came back to say they couldn’t make the date, various reasons for all though mainly that it clashed with the Hanwell Hootie at which they were volunteering; one person volunteered “Bad timing” - for whom I wonder, them or everyone else? You see, it was perfect timing for me, as I don't attend and have no interest in volunteering at our Hanwell Hootie - the fact it happens is fine, I just don’t want to be part of it. Also, seeing as for the past seven years I've organised all the Work Socials and tried various options, as I also did prior to this at the Community Gardens, I've realised the only diary to work around when planning these is my own… so I do! Anyway, despite the thoughts of some that every single plot tenant would be volunteering at the Hootie, we had the best turnout of tenants to do stuff than we’ve had all season; Work Social season being November through to June - not every month, though most. Lots of work was done, and I mean lots - mowing and strimming in the paddock area, strimming the main entrance and communal paths, cutting back the growth by the bike stand outside the main gate, removing 2/3rds of a dying tree at the back of the paddock (hoping what's left will recover) and also one that was overhanging and in danger of falling onto the pavement and road. Sycamore growing through the main fence line was removed, wooden furniture treated, the outside of the communal shed was strimmed and tidied, and areas of deep bramble were gently cut back and managed, and two ash were taken down and out. All in all a really great morning's work! It did really seem that everyone who turned up, whether for 45 minutes or for the whole 10am to 1pm was up for it, and we got all of the jobs bar one on my list done by about 12.15am, so it was time for tea, coffee, biscuits and Lidl apple pies.
After lunch, it was time to film Sunday Chat… then back to the plot for more work, and to film the final segment of A Week at the Plot. After supper, for which I was going to cook from scratch though thought better of it, it was some TV, then book, then sleep. Weather: Very dry, and continues to be sunny and breezy, though much warmer, 22°. Breakfast: Lidl Crumpets, ProActive spread, yeast extract and peanut butter Lunch: Richard’s Vegan Welsh Rarebit Supper: Quorn Escalope, potato salad, lettuce, cucumber, radish, and beetroot lightly pickled Up early, work work at my desk then editing A Week at the Plot at the other desk.
We have a work social tomorrow morning at the site, so I popped to Lidl to get oat milk, biscuits and apple pies. Back home, and a chat with Vanessa as the staff member rota’d for today is ill, and Vanessa cannot be there between 10.30am and 1pm so we are going to have to shut, so social re “Unforeseen circumstances’ and also a poster to put on the closed shop door. There's someone picking up a whole Spanakopita too, a Greek Spinach & Feta Pie, so that needed to be rearranged too. Richard decided to make lunch - AND do a video of ot. A One Pot Pasta which was rather delicious, though it was also rather a HUGE portion!! I could have done with half as much for lunch, though of course ate it all... waste not, want not... or should that be waist not... Of course, we had it with grated cheese. We usually have grated cheddar, parmesan is a rarity in our house, just because it is. He will definityly do this again, maybe adding some more peppers, and swapping ingredients around... I think beans would also work, from a tin. The rest of the day was the usual; plot, supper, feeding and injecting neighbour's cat, As Time Goes By, and then some Top of the Pops, an episode from March 1985, and then an excellent episode of Have I Got News For You… David Tennant and Miles Jupp… brilliant humour. Weather: Sunny and breezy again. About 17°, and slightly warmer overnight, 8°. Breakfast: Bran Flakes, yogurt and banana Lunch: Richard’s One Pot Pasta Supper: Microwave Mixed Veg Omelet, lettuce, cucumber, radish and leftover Lemon Potatoes and a bit of mayo  Spent rhododendron petals creating a magic carpet. 8 May 2025 (Thursday) Richard’s in that period of time when he’s up before me and making tea, or heating one up for each of us. I had editing to do, and we were going to have time at Kew Gardens… so, editing would have to wait as Kew Gardens was the priority. You see, we wanted to get there at the crack of Members' Early Opening at 8am so that we could delight in there being so few people walking around the gardens - just Kew staff and members. Once the gates open at 10am it can get really busy, so we try to make the most of these early opening opportunities. I did my usual snack of rice cakes spread with Flora ProActiv then some yeast extract and some very thin slices of cheese. There’s always a flask of sweetened tea to go with it, sometimes with milk as I have milk, though always with some honey as Richard usually drinks his black with honey. All prepped and ready we got off to Kew… and whilst driving Richard remembered he hadn't had breakfast… and then I remembered I also hadn’t had breakfast! So, our rice cakes snack would be coming in even more handy than usual! Our first stop was Kew Palace, and as we walked to this majestic red building it seemed we had the whole of Kew Gardens to ourselves… and Kew Palace and its gardens to ourselves too, as the only other people we saw were Kew staff. Leaving Kew Palace and passing the Orangery we wandered up the Broad Walk, and along to the rose garden and beyond to the lake where we took a seat and had our snack; a rice cake sandwich each, and a little tea. Then up, and we continued walking, off around the lake where I was accosted by two Egyptian geese and their six rather large chicks - the chicks really took to me until daddy goose honked and they all followed him off - whilst this was happening Richard was befriended by a coot who took to his jeans, which we knew as he was pecked once or twice! On we went, towards the pagoda, with a toilet break on the way, in the loos by the pond. We then doubled-back by the Japanese garden, and then through the woodland area passing Queen Charlotte’s Cottage as we did. By this time we’d been walking around for almost two hours, and still we’d not knowingly seen another visitor… it really felt as though we had this magical garden to ourselves, with the occasional smile and “Hello” to a staff member. When we got to the end of the long view from the Palm House, Syon View, we took a seat for further rice cake snack and tea, and I noticed the white lion that walks atop Syon House has had a new coat of paint. At this point I heard some voices, and turning my head to the path that leads to distant Brentford Gate I saw the first people who weren’t Kew staff, so knew it was past 10am and the main gates were all now open to the public. Time to wend our way home…
Walking back to Brentford Gate, where Fenella would be patiently waiting for us in the Pay-to-Stay car park, we went down the walk of the Rhododendron Dell, hoping that it would be bursting with colour - and it was! I saw a good few I loved, so I took a photo of them and their nameplates so that I could put variety to colour when I was back at my desk… I dream of a dell like this… maybe our next garden… fingers crossed!! Saying goodbye to the staff at the gate and being back at Fenella, with three hours of blissful Kew to start the day, we drove home; Richard at the wheel as he was on the way there. We had cereal when we got home, then both got to our desks for work, and in my case work work too; some prices needed to be changed on the scales and the till of For Earth’s Sake, so that was done by a WhatsApp video chat with the staff member who was on duty. After lunch, more work work for me then off to the plot to do a bit more footage to close off today's segment of A Week at the Plot. I’d taken various bits at Kew, though wanted to end today’s segment at the plot with a look at the pricked out cosmos and our plants and seedlings hardening off on one of our benches. Then home to make supper…  Recipe: Lemony Tofu & Broccoli
I’d bought broccoli from Lidl on my last visit as I wanted to do another meal with tofu, and I thought I’d do something lemony. I also decided I’d add some carrots too, though I think next time I’ll do red pepper, and maybe a green pepper, as I think that would sit better visually and taste wise. I used a large pan with a lid, a large saute pan. Ingredients (serves 2) 200g Extra Firm Tofu, frozen, defrosted and well pressed 2 tbsp gram flour (chickpea flour) or flour of your choice 1 tbsp olive oil Half a red onion, sliced thinly 2 medium carrots, topped and tailed and peeled and cut into pound size coins 1 large head of broccoli, about 600g, florets cut into bite sized pieces 4 tbsp water ½ tsp salt Lemon Sauce 3 tbsp lemon juice 1 tbsp Liquid Aminos or soy sauce 1 tbsp maple syrup, agave or sugar 1 tsp Sesame Oil, or your preferred oil 1 tsp Marigold Vegetable Bouillon powder, salt or a stock cube crumbled Method As I’ve said before, I now keep tofu in the freezer so it’s ready to defrost from 24 hours before using. You end up with a firmer tofu this way, though if you wish to use straight from a fresh chilled packet please do. Press the tofu between your palms and over a sink a few times to remove as much liquid as possible. I then put between a well folded and VERY clean fresh tea towel and press again. After this process, lay the block on a cutting board on one of the two largest sides, and cut in half lengthways. Now cut these long cubes of tofu every 1cm or so - hopefully this will leave you with flat squares about 1cm deep. Add the little slabs of tofu to a bowl with the gram flour, and move around gently with your fingers to coat the tofu. Leave to stand for ten minutes, then do this again. Wash your hands after each coating procedure! Whilst the tofu is sitting prepare the vegetables, and get your ingredients for the marinade out, but not measured out (unless you want to wash up another bowl). Heat a pan on a hob with half the olive oil - you don’t want it to smoke. Lay the tofu slices flat side down and cook for two minutes, then turn and cook for two minutes more. The tofu should be lightly browned on both sides. Once this is done remove the tofu and keep warm, if possible. Now add the remaining olive oil to the pan, and then the onions, carrots, broccoli, water and salt. Bring to a steam, turn down the heat to low and cover. Steam for five minutes, or until the carrots and stems of the broccoli are al dente. Whilst the vegetables are steaming, add the lemon sauce ingredients to the bowl the tofu and gram flour were in, and stir. The remaining gram flour will help thicken the sauce slightly. When the vegetables are al dente, add in the lemon sauce mixture and stir around the pan, and add in the tofu slices. Stirring, bring all up to a bubble, then stir for a minute more, then serve. I served this with Lemon Potatoes, and though Richard was VERY happy with this it was really a bit too heavy on the lemon. Next time I will serve with plain boiled rice, and will use red and green peppers instead of the carrots; sliced thinly, though I might just keep the carrots too. This is another keeper!!! Weather: Cloudy at first, though sun breaking through in spells. Around 17° with an overnight of 7°. Breakfast: NONE… so crackers early at Kew Late Breakfast: Bran flakes, yogurt and a banana Lunch: Carrot & Lentil Soup, cottage cheese, crackers, yeast extract, cucumber and radish Supper: Lemony Tofu & Broccoli and Lemon Potatoes  7 May 2025 (Wednesday)
Bright start, soon clouding over though on a quick visit to Lidl it is definitely warmer than the past few days. I'm really harking for warmer growing weather, without the nighttime temperatures dropping to 4°. I’m not really feeling we’re getting anywhere currently - in any way. Yes, the plot is looking good and some things are growing, though in all else it feels rather stagnant; maybe one step forward one step back is a better summation. It all feels a bit stop-start… stop-start… stop-start… Today has also felt stop-start, stop-start… needing answers from a few people before I can get on and sort things, and then them changing their plans and not letting me know, so I end up sitting around waiting where I could have gone to the plot and sorted a few things… Anway, I did eventually get to the plot and I DID sort a few things including pricking out the cosmos into their own individual pots; square ones for me to keep and round ones for our gate sale in a few weeks time I also harvested three random garlic, doing so because I wanted to see how they are doing, and despite the yellowing leaves they are doing fine. I’m going to be harvesting them as and when I need them. I think the unusually dry weather we’ve had has meant they’re not quite growing as they should; the outside leaves are drying even before any scape is forming, and as these are hardneck garlic they should be forming a scape… hey ho. It's all in A Week at the Plot, well, at least the check harvest of the garlic! The rest of the day was much like any other, apart from after supper as I had to go and feed a neighbour’s cat and inject him with insulin. It needs to be done twice daily and whilst she’s away I am doing the evening shift and another friend of hers (and mine!) is doing the morning shift. All good. Weather: Sunny and breezy. Around 15°. Breakfast: Bran Flakes, yogurt and sultanas Lunch: Carrot & Lentil Soup and Egg Mayonnaise with Richard’s homemade machine bread Supper: Linda McCartney Mozzarella Burger, Lidl Rye Bread, lettuce, carrot, cucumber and onions salad, and beetroot lightly pickled A bit of a full-on work work day until mid-afternoon.
With Can’t Stop Carrying On on Friday there was a ticket summary to do so that the show’s producers could invoice us for their share and, as this needs to be passed in front of Vanessa before going off to the producers. Also, there was a stock order to put through for one of our suppliers if we needed a delivery for Wednesday, and checking on a delivery that had arrived this morning from another supplier to ensure that all that was expected had been delivered, and that nothing had been delivered that we hadn’t ordered! Popped to the plot to water, and that chilling breeze really does bring the temperature down. I don’t think we’ll get any frost in the coming weeks (famous last words…), BUT I do need to harden off the courgettes and red kuri squash as they’ve been happily growing in the greenhouse and in there it’s a tad warm. Beetroot and spring onions may need some hardening off, though I think these two will need little as they’ve been in the poly with an open door for the past few weeks and experienced some rather cold nights. Back home to make some soup. We have a friend coming over for a quick supper as she flies off to family tomorrow. We look after her cat when she’s away and that will start from tomorrow, though for tonight it’s Carrot & Lentil Soup and some of Richard’s wholemeal bread made in the machine. More As Time Goes By this evening, and we finished Jam & Jerusalem. It’s interesting that our viewing for much of what we know watch as a couple is either docs or reruns. Weather: Bright, but a chilly breeze blowing. About 14°. Breakfast: Bran Flakes, yogurt, banana and sultanas Lunch: Lidl No-meat Sausage Rolls and tinned baked beans Supper: Carrot & Lentil Soup with Richard’s homemade bread, yeast extract and thin slices of cheese Gosh, it’s feeling much colder. I was at the plot with three T-shirts, one a long sleeved one AND needed to have my hoodie on if the sun was not out. It’s less than half the temperature of just a few days ago and it really feels like it!
I did some work work at my desk - just to get ahead of the week, watched some TV, and did some reading of a research paper re how some modern suggestions of weed control with ‘natural’ ingredients harm soil structure and the creatures that live in the soil. I did do things today, though also feel I could and should have done more, but… After some episodes of Grace, As Time Goes By and Jam & Jerusalem, it was time for bed and my book… then sleep. Weather: Blustery again, and around 13°, though feeling cooler when the sun is in, which is a lot! Breakfast: Lidl Rye Loaf, ProActive spread, yeast extract and peanut butter Lunch: Halloumi Wraps - toasted as not eaten yesterday Supper: Spaghetti Bolognese with cucumber and radish Sunday, and the middle day of the Bank Holiday weekend… editing and finalising A Week at the Plot, allotment, checking socials though my Facebook is still not working, then out for supper to a friend. That’s about it for today!
Weather: Blustery and quite chilly. Around 13°, overnight 4°. Breakfast: Bran Flakes, yogurt and banana Lunch: Nowt… Supper: Linda McCartney Sausages, halloumi, baked potato, salad - at a friend  3 May 2025 (Saturday) Woken at about 4am by noisy people in the street, and did not get back to sleep until after 5.30am… my mind was worrying, going into ridiculously ludicrous scenarios that seemed important and relevant in the middle of the night that in the light of day show their true faces as just being ‘worry thoughts’ of a busy head… Both of us are feeling a little bit slow following a late return home last night. We recorded Sunday Chat, Richard editing it as usual soon after whilst I made some lunch. Unusually, after lunch I spoke with Vanessa which I try and want not to do on a Saturday or Sunday - however, as we didn’t have a chance yesterday to talk about ordering stock for For Earth's Sake, and with Monday being a Bank Holiday, AND me not needing nor wanting to work work that day (unless I choose to get ahead) we needed to get the Suma order done so it would arrive on Tuesday as per usual. After a delay as Vanessa needed to get to the Post Office to pay in cash taken, and a customer wanting something from Vanessa, we talked and got the order through. After this, it was time to get to the plot. There was another segment of A Week at the Plot to record, and I had no idea what it was to be… in the end it turned out to be largely me pricking out our tomatoes and potting them on so that they could grow ready to be put out in a few weeks time. Despite being slightly cooler, it was still relatively sunny and a hat I wore was really quite necessary to keep the sun off. It was really busy at the allotment, with several of my direct neighbours down at the same time and therefore a bit more chat than usual, which was fine and lovely. There was a bit of plant swapping, and offers of further swapping; on my direct neighbour’s plot there's a geranium growing in several places which I really want to remove and pot up - at least a couple for me and then maybe another two for the gate sale. The geraniums are in an area that our plot neighbour wants to clear, so there's no issue about removing it. When the plot neighbour with the geranium was about to go home, she showed me her harvest basket which was an array of colours, textures and soon to be eaten flavours. In the basket were some spring onions, which I commented on as they looked so amazing AND because I always have an issue growing them - they seem to take ages to grow and I always think something is wrong, so usually they end up being put to one side. As often happens with an allotment community, and a good community generally, three of her gorgeous spring onions ended up being gifted to me, which was lovely. What was even more lovely was being gifted the knowledge that spring onions take a while to grow; I'd always thought that because they were a relatively small onion they’d take about eight weeks, but no, they take quite a bit of time so in future I know to let them do their thing for much longer, and not give up on them! By the time I’d done my work and was wending my way home, I’d already put on a hoodie as the clouds had rolled in, the sun had disappeared and the breeze had really picked up and it was feeling rather chilly. My hat was definitely not needed on my journey home, though of course the hat came home with me as it will be needed when the sun shines brightly again. When we were at the Great Green Barn a month or so ago for The Shakespeare Solitaire, the 1920s murder mystery evening presented by the Guildford Shakespeare Company, Giorgos of The Life Goddess had made some lemon roasted potatoes, which were absolutely delicious. This evening, having discussed the recipe with him a good many weeks ago, I decided to recreate them using what I had. I used four tablespoons of lemon juice from the large bottle in my fridge rather than four lemons (which I did not have), and despite not using any herbs as I simply forgot, the dish was truly delicious, and so easy to make.
Lemon Roasted Potatoes 1kg roasting potatoes, washed and sliced into 1cm discs 4 tablespoons olive oil 4 unwaxed lemons, juices and pith removed from skins and the skins quartered 2 sprigs oregano, or three teaspoons dried oregano 1 tbsp Marigold bouillon powder or 1.5 tsp of salt Add all ingredients to a smallish baking dish, mine was 20cm by 15cm - you want the potatoes to overlap and not be in a single layer. Mix thoroughly until the potatoes are coated and pop into a preheated oven for twenty minutes. Remove the baking tray from the oven using an oven glove, give the potatoes a good stir and then pop back into the oven for a further twenty minutes until cooked through and slightly browned; the tip of a knife should have no resistance when being pushed through a slice of potato. I served the potatoes with a veggie escalope and salad, using the gifted spring onions which were delish! In fact, the whole supper worked. There’s a lot of olive oil in this recipe and some was left in the tray, so I let it cool then decanted as much as I could to a small glass jar for future use. It has a slight lemon tang and smell, so just be aware of that. The lemons, if you use real lemons and not juice like I did, are edible - some can be served along with the potatoes or when cool put in an airtight container, and place in a fridge to be used within a few days chopped up in salads to give an extra flavour sensation. Weather: Definitely slightly cooler, though still warm and sunny much of the day. By 5pm there was a chill breeze and the sun was behind clouds. Breakfast: Crumpets, ProActiv Spread and yeast extract, and some crunchy peanut butter Lunch: Mixed Veg Microwave Omelette, pitta, radish and cucumber Supper: Quorn Garlic & Mushroom Escalope, Lemon Roasted Potatoes, Lettuce, Radish, Cucumber & Spring Onion |
Paul SavidentFollowing on from A Guernsey Gardener in London, I've decided to try and write a regular blog, and we'll see how it AND 2025 go! Archives
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