Good morning, my sweet potatoes!
I am lying in bed thinking about food.
What will you be eating today?
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I’ve got leftover dosa and mystery soup for lunch which I’m looking forward to.
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Gonna make a cheaty chicken pieeeeeeeee
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Leftover bourguignon for lunch.
I intend to do some kind herby fish with a potato and fennel rosti for tea but whether I can be cba with all the grating remains to be seen.
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Breakfast commences
Got a fantastic looking bit of pork loin from the butchers yesterday so will be roasting that for dinner.
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Did a mixed root veg rosti a few years ago. Grating parsnip was a ludicrous amount of work and very much not worth it.
Ours will be fennel and potato which is definitely easier.
Breakfast: Frittata
Lunch: Samosa
Dinner: Pork belly with roasted veg
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My first ever vegan Bolognese (with non vegan Parmesan tho sorry)
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What are you using for the ‘mince’ part?
Why it’s a roast of course
(If either of us go to a shop, otherwise it’s toast… actually we don’t have any bread so yeah)
Brek: toast, eggs, mushrooms, sriracha
Lunch: dunno
Dinner: dunno
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Got mostly roast for lunch but with some vegan kiev things.
Followed by cake which is courgette, cinnamon and pecan.
Maybe cheese on toast for tea.
Then more cake later.
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Roast chicken for dinner today with swede, which is one of my absolute favourite vegetables. I am very excited.
I am also making this (or attempting to…watch this space for my entry to cakewrecks.com)
I’m a big fan of swede but I only ever eat it one way, mashed with carrots (plus s+p and butter ofc) how do you cook yours?
Ever roasted it? 
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I only ever really eat is mashed with lots of butter and a tonne of pepper 
I don’t think I have ever roasted it because I always think I’ll prefer it mashed!
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Oh my gosh that cake looks incredible! Can we make one together when I come to visit? 
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YES! We can make loads of fancy patisserie treats 
I’m going to try mirror glazing this cake (which I’ve never done before) because I don’t have the spray gun thing needed for the effect in the photo. 
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In a pasty, obv.
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