Tuesday, 6 October 2015

Weight Watchers update: September 2015

So, over the course of September I managed (drum roll please) to lose exactly nothing.  Exactly nothing.  I am the same weight to within a tenth of a kilogram.

It appears that I am really good at maintenance.  And that is no bad thing.  But I appear to have skipped over the getting-to-your-ideal-weight part.  Which is a bad thing.

To be strictly fair, September 2015 is not going to go down in the annals of all time good months.  At times it was rather hellish.  And we all know that in times of stress my ability to think (and eat) rationally gets sorely tested.  Also, there were two lunches out at the weekend which may have caused a bit of a bounce up this morning.

I've been at this too long to allow it to get me down.  It's an ongoing process rather that a finite journey to a particular destination.  But I would like that process to gain a little bit more momentum before the year is out.  Onwards and, hopefully, downwards!

Monday, 5 October 2015

MPM: 5th October 2015

What a shockingly gloomy day.  I have nothing against cold weather (I rather like it) but to unremitting grey dampness I do object rather strongly.

A quiet week for us; D has a medical appointment on Friday evening and has requested an Indian takeaway on the way home, other than that all meals are going to be cooked by our own fair hands.

Salmon with pasta pesto (perennial favourite)
Corned beef hash (bumped from last week)
Mushroom and barolo risotto
Butternut squash soup
Chilli con carne
Roast leg of lamb with assorted appropriate trimmings

More meal planning fun, as ever, at Mrs M's.

Tuesday, 29 September 2015

Recipe corner: Cod with Parma ham and spiced lentils

Readers, I have given up.  I am simply going to stop trying to make my photographs of food look good.  I’m just not prepared to spend the time and energy lining up the perfect shot – not to mention the fact that I’m not prepared to eat cold food.  No, instead, I am going to Instagram the crap out of everything and pretend that I am being abstract and arty.  Here, for example, we present “Cod noir”.

Cod Noir

So.  D and I have been together for quite a long time – even if you knock off the year that we spent apart (but still saw each other on an almost daily basis.  We were BAD at being separated).  Anyway, it has been a long time, so it is nice that he can still surprise me.  Recently, he declared that he was going to cook a dish of cod and spiced lentils.  I was dubious.  It didn’t sound like the kind of thing that would particularly float either one of our boats.  I tentatively suggested that he wrap the fish in some sort of bacony product (reasoning that everything tastes better with bacon) and then left him to it, expecting to find it all rather meh.

How wrong I was – dear Reader, this was SUPER tasty.  The salty bacon and the fragrant, deeply savoury lentils are the perfect accompaniment for soft, sweet flakes of lovely fish.  There is spice but very little heat (D suggests upping the chilli content).  And it is very good for you.  I would definitely commend this one to your attention.

If you omit the oil altogether, you save 4pps per portion.  Which is nice.


Tbsp. oil
Tsp. mild curry powder
Tsp. Garam Masala
Tsp. turmeric
2 x thick cod fillet (loins are good for this)
4 x slices of Parma ham

120g dried Puy lentils
Tbsp. oil
2 garlic cloves, finely chopped
Red chilli, de-seeded and finely chopped
Red onion, finely chopped
Tsp. ground cumin
Tsp. ground coriander
Chicken stock cube (or pot, which is what we use)
Lemon – zest of whole and juice of half

4 tbsp. low fat natural yoghurt
Pinch of cayenne pepper
Pinch of ground coriander
Handful fresh coriander, chopped

Serves 2, 15 pro points per portion

Preheat the oven to 200.

Cover the lentils with water and bring to a simmer over a medium heat.  Cook for 20 minutes, or until they are tender.

Combine the yoghurt, coriander (fresh and dried) and cayenne pepper and set aside.

After the lentils have had 15 minutes, put an ovenproof frying pan lightly coated with oil a tablespoon of oil over a high heat.  Coat the fish with the dried spices and wrap in Parma ham.  Fry for 2 minutes until the ham has started to crisp up and then transfer the pan to the oven and roast for 5 minutes.

Once the cod is safely confined, turn your attentions to your lentils.  Drain thoroughly and then heat a further tablespoon of oil in a clean pan and put the onion into soften.  After a couple of minutes, add the garlic and dried spices, and, once all of these are cooked you can add the lentils and stock pot and combine thoroughly.  Add the lemon zest and juice and season to taste.

Serve the lentils topped with the cod and a generous dollop of yoghurt.

Monday, 28 September 2015

MPM: 28th September 2015

Ah, hello October.  It's the time of year when the thoughts of the meal planner turn towards stews and pies and steaming heaps of mashed potato.  Mind you, given the lack of summer in the UK over the last couple of years, such thoughts are never that far away, even in August.

On Friday, it is my grandmother's funeral, so we'll be over with my parents for a couple of nights.  And on Saturday, we have a lunch planned at the wonderful Van Zeller in Harrogate; a belated anniversary present to ourselves.  If it is as good as the last time we went we will definitely be in for a treat.  That only leaves four meals to plan and the current thinking is as follows:

Cod wrapped in Parma ham with spiced lentils
Corned beef hash
Spaghetti with a creamy tomato, caper and rosemary sauce - yes, this is the third time that this poor dish has appeared on the plan, let's try and get it made this time round, shall we?
Shepherds' pie - someone was making one of these on the TV recently and I realised that it has perhaps been years since I cooked up this childhood favourite.  Already looking forward to it.

That's it for us - but head to Mrs M's for more meal planning fun.

Sunday, 27 September 2015

Very Sundayish

We are definitely well into autumn now.  It's not just in the quality of the light, or the smell in the air but in the little things, like the rumbling hum of the central heating clicking on first thing in the morning, and the fact that the butter is now hard.  I've been looking back and trying to work out exactly where the year has gone.  

I was trying to arrange a Sunday lunch date with a friend recently and she laughingly said that all her weekends were busy between now and Christmas.  Is this true of many people?  Or are D and I just desperately anti-social?  We tend to pass our weekends quietly; reading, sleeping, spending time to prepare nice meals, generally just collecting ourselves for the week ahead.  Later on today, I am going to turn a bag of windfalls into apple butter and perhaps do some baking.  Maybe have a bath while listening to Desert Island Discs on iPlayer.  

In the words of the carol (and, let's face it, it is never too early to start thinking about the C word) all is calm.  Long may it last.

Wednesday, 23 September 2015

Recipe corner: Bhurji pau (spicy scrambled eggs)


When we were in Glasgow this summer, we went for breakfast at an absolutely gorgeous little place that serve Bombay Street food with a Scottish twist.  It was called Babu Street Kitchen and you can find the original post here.

Anyway, I was so completely enamoured of their Bhurji Pau, a spicy scrambled egg dish served on a buttered roll that when we got home, D came up with this close tasting replica.  It makes a truly fantastic brunch dish or a light supper when you want something full of flavour but easy on the stomach.

The closest thing we can find locally to the Morton’s rolls that Babu serves (Morton’s being a Glasgow bakery) are Shelton's Lancashire Oven Bottom Muffins which you can buy in Sainsbury’s (and possibly elsewhere although I've not seen them).  They have a lighter texture than an English muffin and are slightly flatter and less crusty than a typical bread roll.  They toast well, are robust enough to make an excellent vehicle for a bacon sandwich or even a burger, and are only 4pps each.  Highly recommended.  If you can’t find them, a normal English muffin would probably make a very acceptable alternative.

Reduce the amount of butter, or indeed, omit it altogether, to save 3pps per portion.


5 medium eggs
2 small (or 1 large) red onions, finely chopped
4 cherry tomatoes, chopped
1 red chilli, de-seeded and chopped
½ inch piece of ginger, finely grated
Small handful of coriander leaves, chopped
Tbsp. vegetable oil
Tsp. ground coriander
Tsp. medium curry powder
½ tsp. chilli flakes
Tsp. tomato puree
10g butter

To serve:

2 muffins (Oven Bottom or otherwise)
20g butter

Serves 2, 14 pro points per portion

Lightly whisk together the eggs with the dried spices and a decent amount of seasoning, then set aside.

Place a pan over a medium heat and add the oil.  When the oil has started to heat up add the onions (along with a pinch of salt to help the sweating) and cook for about five minutes until they have started to soften.  Then add the ginger and the chillies.  Cook for a couple more minutes, before stirring through the tomatoes.

Finally, add the lightly spiced eggs (popping the split muffins in the toaster just before you do so).  Take the heat right down and stir until the eggs start to lightly scramble – probably just a couple of minutes.  Remove from the hob slightly before they are done to the perfection as they will continue to cook in the residual heat.

Stir through the 10g butter, the tomato puree and the coriander.  Butter the muffins with the remainder and then top with the spicy eggs.  Remember Glasgow – and, possibly, wash down with a wee dram.

Edited to add:

Such a dish is too good not to share, so I am including it in the Belleau Kitchen Simply Eggcellent recipe link up.  This month's theme is anything goes (as long as it is eggy and said eggs are free range) so I'm looking forward to seeing what else pops up.

Monday, 21 September 2015

MPM: 21st September 2015

A somewhat trying week last week, but we more or less stuck to the meal plan and very nice it was too.  Coq au Riesling had to be bumped to next Sunday because I didn't take into account the marination time required and that lovely sounding pasta dish didn't get made yet again...I think I shall cook it up and have it for a couple of lunches this week.

Not quite sure what is happening this Friday, but other than that the week is sketched out.  Let's hope for a nice quiet time of it, shall we?

Cod with BLT salad
Bhurji pau (spicy scrambled eggs) with toasted muffins
Sausages and mash with red onion gravy
Butternut squash and tarragon soup
Bolognese pasta bake
Coq au Riesling with homemade baguettes

More meal planning fun over at Mrs M's.

Sunday, 20 September 2015

Scones for Nanny

My grandmother passed away this week.  She was in her late eighties and suffered from vascular dementia; in such circumstances these things are never entirely unexpected.  But her decline was sudden.  Her stubbornness was legendary within our family; we had expected her to carry on for years, dementia or no.

And just like that, a whole generation of my immediate family is gone.  I have been a little maudlin over the last couple of days but today am feeling a little more...well, carpe diem-ish.  All four of my grandparents lived long and full lives and left behind many fond memories and now we have a new generation in our family (my little nephew started school just the other week - how time has flown!) which is just as it should be.

My Nanny F was the first person who ever allowed me to crack an egg.  Unsurprisingly, it went everywhere.  We used to bake scones together in the kitchen her, my brother and I, using the old fashioned type of scales that come with weights to balance them.  I remember her telling me that a good cook always cleans up as she works which is an adage I adhere to still.  Whenever we went over to stay, she and my grandfather would buy in Coco Pops - it was the only time that we were allowed to eat them - and chocolate digestives which we would have with milk first thing in the morning, still tucked up in bed in the spare room.  The radio was always on in the kitchen, unless it was time for the soaps or the news, in which case it was the small black and white TV on top of the fridge.  She knew how fond I was of salmon and made sure that she always bought some in for me, serving it with a combination of mayonnaise and tomato sauce in a little dish on the side which I thought was terribly sophisticated.

I will miss her, miss all of them, very much and hope that they have all found each other again.  And I think that I shall bake a batch of scones very soon.

Monday, 14 September 2015

MPM: 15th September 2015

One of the best things about meal planning is the sense of anticipation when you've got a really nice dish coming up.  Because clearly, dinner is the highlight of everyone's day, right?  I'm already looking forward to Saturday night: confit duck legs and Doctor Who is basically bliss.

We celebrate our fourth wedding anniversary this week and D is in charge of the catering - he has promised to make me the best.  Sandwich.  Ever.  He knows me so well - sandwiches are right up there among my favourite things.  I shall be providing fizz to wash it down.  On Friday he is off to visit his Dad so I shall be pricking and pinging.

Otherwise we will be eating:

Spicy prawns with green salad and potato salad
Vietnamese style braised pork with rice and stir fry veg using the remains of the Sunday roast
Spaghetti with creamy tomato, rosemary and caper sauce (sadly bumped from last week)
Confit duck legs with mash and braised red cabbage
Coq au riesling with homemade baguette

More meal planning fun over at Mrs M's.

Saturday, 12 September 2015

Tharavadu, Leeds

Last Monday, D and I found ourselves in the centre of town for a work event.  It was one of those ghastly, corporate things that requires an administration of alcohol straight afterwards and so we decided that we might as well make a bit of an evening of it.  This was originally supposed to be another example of a Leeds Cheap Night Out but when my mother very kindly put some money in my bank account as an early wedding anniversary gift we decided to do some pushing of the boat.  And I'm very glad we did so because the meal I had at Tharavadu is one of the finest examples of Indian food that I've had in a long time.

It is, more specifically, a Keralan restaurant, Kerala being a state in South West India situated on the coast - which probably explains the prevalence of seafood dishes on the menu.  The spicing, in general, seemed to be on the milder end of the spectrum and coconut was widely used.  Oh, and everything was utterly delicious.

We started with pre-meal snacks and pickles, which were slightly more varied than the usual poppadoms.  I'm not entirely sure what they all were but they were crunchy and salty and not in the least bit greasy as can be the way of such things.

The white chutney on the right was some sort of coconut dip which was seriously good - think a savoury Bounty bar and you wouldn't be far wrong (although you might be slightly freaked out).

We usually avoid starters in Indian restaurants as they can spoil you for the main event.  However, in this instance we opted to share a portion of chilli paneer.

Beautifully presented, just the right level of warmth from the chilli and lots of crunchy vegetables.  Yum.  Oh, and wouldn't you have thought that after all these years I would have gained at least some food photography skills?  Useless I tell you, useless.  It's a good job I can paint a picture with words...(insert rolling eyes emoticon here).

The main event though, and the dish that had me practically swooning was this:

A whole boned sea bass with a lightly spiced prawn and vegetable filling served with Masala potatoes.  This was good.  This was lick the plate awesomeness.  I couldn't stop eating it.  I was full but I had to keep shovelling it in until it was all gone.  D went for the seafood curry which he also seemed to enjoy and we also ordered some gorgeous little coconutty pancakes called "appam" in lieu of the usual naan bread (purely for research purposes you understand).

All in all, if you like curry and find yourself in Leeds, I can't recommend this place highly enough.  It is right next door to Bundobust which is another little gem of a place that you could check out for a pre-dinner pint of real ale and a nibble.  I'm already keen to go back and have that sea bass again (looks forlornly at picture).  It's places like this that making dieting so very, very hard.

7-8 Mill Hill
0113 244 0500

Friday, 11 September 2015

The Ninth Wave, Fionnphort

One of the reasons that we like the West Coast of Scotland so much is that it feels so incredibly remote.  There are points on the Ardnamurchan peninsular, and across on the Isle of Mull, when you could be in Middle Earth and you almost expect to see a band of elves traversing the hills.

Two of the restaurants that we visited this summer were particularly remote, and I don’t know why but it somehow enhances the experience – as if you are being let in on a secret when you visit them.  The second, Meall Mo Chridhe, I have written about before and it remains as lovely as ever.  The other we visited for the first time this year, and I suspect that we will be back before too long.

The Ninth Wave is situated in the village of Fionnphort.  Village is possibly overstating it.  There was the restaurant, set back from the main road, part way up a hill, and three B&Bs and that was about it.  Most of the drive from the ferry is along a sinuous, single track road, each mile taking three times as long to cover as it would on the mainland.  We commented on this to the host as we paid the bill.  “Aye, that was deliberate,” he said with a twinkle.  They obviously want clientèle who really want to be there.

The road to the Ninth Wave

The choice of dishes is limited to three a course and changes on a daily basis depending on what produce has arrived in the kitchen – mainly fish and seafood courtesy of the chef’s fisherman husband.  In that respect it is extremely modern, for all that it is located in what is essentially a rural backwater.  It is small as well – about twenty covers in the twinkly little dining room.

The food was good.  It won restaurant of the year in the 2013 Highland awards and I can understand why.  Some of the dishes were excellent.  I adored my pigeon main course; the breasts marinated in pomegranate molasses and served with jewelled rice, candied nuts and sharp, cool yoghurt worked tremendously well.   A souffled crab cheesecake was also absolutely delicious with the sweet crab meat perfectly balanced against the smoky cheese.


Pudding - a thing of beauty
All of the dishes showed a lot of respect for the ingredients – scallops, mussels, lobster: all perfectly cooked.  The presentation, as well, was absolutely stunning.  The chef is self-taught and occasionally it showed; some plates were a touch under seasoned, some failed to blow any socks off even though perfectly competent.   But I suspect that it is food that will continue to develop and grow in taste and confidence – a suspicion that I would be more than happy to go back and confirm.

The Ninth Wave
Bruach Mhor
Isle of Mull
PA66 6BL
01681 700757

Wednesday, 9 September 2015

Sugar tax - really?

I like Jamie Oliver, and I like the fact that he is keen to use his celebrity status to make a difference to peoples’ lives.  But some of the aspects of his latest campaign (to add a “sugar tax” to fizzy drinks and to ring fence the proceeds for use in tackling childhood obesity) niggle at me a little bit.

Firstly, I work in tax.  Tax is complicated.  Logistically, the tax department is not set up to be able to “ring fence” profits.  And, really, can you imagine if it was?  The public pay tax and they have to be able to trust the authorities to use the pot of money in the best possible way – that’s the way that our current democratic system works.  We don’t ring fence cigarette tax to treat smoking related diseases, nor the tax on alcohol to provide support for alcoholics, and I don’t think that we should.  It sounds to me (and maybe I am scaremongering) like a step down the road to where we only offer health services to those who have “paid” for them.  

The second point about tax is that it is very difficult to draft legislation that will do exactly what you want it to do.  So, in order to tax fizzy drinks, we have to define fizzy drinks in law.  And then, the fizzy drink manufacturers will no doubt try to find ways to ensure that their products do not meet the legal definition.  Will it be done on proportion of sugar?  Level of carbonation?  Fruit flavour?  If recipes can be tweaked so that they fall outside the definition, you can bet your life that they will be in order to be more competitively priced on the shelves.

And tax issues aside, this feels like the thin end of a very unwieldy wedge.  First fizzy drinks, then will we target sweets, chocolate, cakes, biscuits…any foodstuff with a proportion of sugar that someone (Jamie?) has deemed too high?   Will this include sliced bread and bottled sauces and soups and baked beans?   

Look, obesity is a serious problem.  We all know that.  And we also know that dieting is not the answer – the dieting industry is worth billions and more of us are fat than ever before.  Prevention is way, way better than a cure – and prevention at an early age is paramount.  We, as a nation, should be protecting our children from all of the health issues associated with obesity.  But punitive taxes don’t feel like the answer to me.  It’s one thing to tax cigarettes and alcohol – and I say that as someone who has been known to indulge in both.  As an adult, if I choose to exercise my right to engage in a habit that impacts detrimentally on my health, than I pay for it.  Tax on sugar though?  What about all the people who are not obese, who exercise sufficient control over their calorie intake, who exercise, who live a balanced lifestyle and want to indulge in some confectionery as part of that balanced lifestyle?  Why punish them?  And, actually, is it the state's job to dissuade children from drinking cola?  I mean, I hate to be one of those people, but when I was a child I simply wasn't allowed to have fizzy drinks unless it was the weekend - and even then, it was to be regarded as a treat rather than an everyday staple.

Education must be a big part of the answer.  The more people cook from scratch, the more people understand what they are eating and what the impact of that will be on their waistline, and, quite frankly, the more emphasis placed on the many and varied health issues that are caused by obesity, hopefully, the more everyone will rethink their approach to food and nutrition.   We also need to be looking at the mental side of the coin – some people are overweight as a result of (at least in part) mental health issues.   Food and drink are coping mechanisms for a lot of people.  I don’t think that anyone would actively choose to be fat – so surely that begs the question why are so many of getting fatter?  And if the answer is that we are a nation of stressed, time poor people who rely on convenience foods and sugar rushes to get us through the day, then I don’t think that having to pay an additional 20p for a can of lemonade is going to make a discernible difference.

Monday, 7 September 2015

MPM: 7th September 2015

Well, that was the week that was.  In terms of food: excellent, we stuck to the meal plan and enjoyed every single one.  We also paid a visit to a new(ish) fishmonger which is just a twenty minute walk away and which was very impressive - I can see us becoming frequent visitors.  In terms of WW, the week was good but Friday and Saturday (again) wandered off track.  I need to come up with strategies to make the weekends less...weekend-y.

Anyway, on to this week.  We are eating out tonight (post to follow) and have subsequently only planned as far as Thursday, although Sunday will definitely be some sort of roast dinner.  Meals on the list so far:

Spaghetti with a creamy tomato, rosemary and caper sauce
Thai chicken soup

Edited to add:

The weekend is now confirmed! 

Salmon with curried mussels
D's keema curry
Roast shoulder of pork


More meal planning fun over at Mrs M's.

Tuesday, 1 September 2015

Weight Watchers update: August 2015

Image from funnyasduck.net
I knew that when I got back from Scotland I was going to have to face the scales.  And, not only face them, but enter into battle with them. They're still set to kilograms so actually, the number itself isn't particularly painful because I don't have the slightest clue what it "means".  Nevertheless, you don't have to be a genius to work out that it's too high.

For the last fortnight, I have been tracking...sort of.  That is to say, weekdays have been pretty solid and then it's all gone a bit pear shaped at the weekends.  Still, the good must have outweighed (ha, ha) the bad because I have lost 1.6 kg in that time.  That's 3.5 lbs which is not too shabby at all!

It is my intention to post monthly updates on here noting overall loss (or gain), number of days on track and any favourite recipes, meals or products that have kept me going.  It's good to be accountable and the lovely folks of blogland have always been incredibly supportive.  I am not setting any particular goals at the moment.  There are four months left in 2015 and if I could just be lighter at the end of them than I am now, I will be perfectly happy.

I have reset my weight tracker so that my new starting weight is my post Scotland, August 2015, figure.  I had been resting on earlier laurels for too long.  I need to draw a line and start, unequivocally, on a new chapter of the story.

Monday, 31 August 2015

MPM: 31st August 2015

This week I am so organised that I am actually writing this post on Friday.  The meal plan is pinned up on the fridge, the shopping is ordered and I am basking in a glow of super smug housewifery.  It won't last very long, don't worry.

Last week's plan pretty much went to...er, plan, and I was particularly enamoured of the cauliflower cheese that we enjoyed with our Sunday roast leftovers. This week again sounds rather yummy and goes a little something like this:

Brill fillets with brown shrimps and grilled leeks in mustard dressing
Moroccan spiced lamb hash with pomegranate and houmous
Haggis pizza (don't judge!  OK, maybe judge a little...)
Cod loin with spiced lentils
D's Mam's panacalty (corned beef stew) with suet dumplings

There has been talk of an Indian takeaway on Saturday (hence only six planned meals) but that is dependent on the rest of the week being WW compliant. So, consider halo primed and ready for action.  As ever, more meal planning fun over at Mrs M's.

Friday, 28 August 2015

Heads and tales

"I sent you a really good picture of those heads," said D, "And you didn't use it in your Glasgow post."

"Well, no," I said, "Because it's a food blog and that wasn't a picture of food so much as...heads suspended from the ceiling."

He looked at me.  I could practically hear him thinking "We don't just eat."

Which is fair enough.  So here is a picture of some heads suspended from the ceiling of the Kelvingrove museum:

And, of course, it is true that we don't just eat.  We drink quite a lot as well.  This year was mostly about the whisky.  After we left Glasgow, we headed to Islay and managed to tour four distilleries in two days.  Although the process doesn't vary from place to place, each tour had it's own distinct personality and interesting snippets of information, not to mention each involved a dram or two of the good stuff.

Islay distillery
The Ugly Betty still at Bruichladdich
Islay does whisky very well.  We did not, however, discover anything particularly exciting in the foodie line during our brief visit.  Whether it exists and is well hidden or if it is just not the main priority of the island, I am not sure - further research required perhaps?

Thursday, 27 August 2015

Recipe corner: Easy, cheesy cauliflower cheese

A selection of Scottish cheeses

Ah, cheese.  How do I love thee.  Let me count the ways.  Or rather, let me count the pounds that cling to hips and thighs that are the result of our mutual passion.

There is just no way around it - cheese is NOT Weight Watchers friendly.  I don't really approve of the concept of low fat cheese (although Cathedral City Lighter is ok for cheese on toast or for bunging on top of a pasta bake).  But I also don't really approve of a life without cheese. 

By making a cauliflower cheese the central point of a meal rather than a side dish, you can get a hit of the good stuff without sacrificing tooooo many pro points.  We had this the other night with some slices of chicken left over from the Sunday roast and some green veg - but, to be honest, you could drop the chicken if you wanted (don't tell D that I said that).  I would quite happily eat a plateful of just cauliflower cheese with a scoop of mash to schmoosh into the sauce.

Now, let's talk about the sauce.  I've used Heston Blumenthal's technique of whisking cheese into a reduced stock and wine mixture rather than the traditional roux method - this makes for a thinner, lighter sauce with a more intensely cheesy flavour and works really nicely here.  We used a mix of odds and ends of cheeses, including some blue for additional funk, but you could stick to trusty old Cheddar if you prefer.  The points will remain the same.

For the cauliflower - I like my florets quite small, with lots of cauliflower "crumbs" that almost melt into and thicken the sauce, but this, of course, is a matter of choice.


Half a cauliflower, chopped into florets
4 spring onions, chopped

100g hard, strongly flavoured cheese, grated
Tbsp cornflour
90ml white wine
300ml chicken stock

1 medium slice (around 40g) white bread
1/2 tsp dried chilli flakes

Serves 2, 9 pro points per portion

To make the sauce, place the wine in a saucepan over a medium heat and reduce until it is about a quarter of its original volume.  You don't need to be particularly exact. 

While this is happening, toss the grated cheese with the cornflour so it is well coated.

Pour the chicken stock into the wine and bring up to a brisk bubble.  Add the flour coated cheese a small handful at a time, stirring well in between each addition to melt. 

Meanwhile, bring a large pan of salted water to the boil, add the cauliflower and cook for five minutes until verging on tender.  Drain well.

Once all the cheese is added, you should be left with a smooth sauce.  Season well with black pepper and a little salt (if neccessary).  Add the spring onions and bubble for another minute or two to take off their raw edge.  Remove from the heat, stir through the cauliflower and transfer to an ovenproof dish.  This is now ready to bake (bear in mind that this can all be done in advance if you are organised enough).

When it comes to the cooking, pre heat the oven to 180.  Place the cauliflower cheese in the hot oven for 15 minutes.  Meanwhile, blitz the bread into fine crumbs and season with the chilli flakes, black pepper and a pinch of salt. 

Sprinkle the crumbs over the cauliflower and return to the oven for a further 20 minutes.

Eat, and glory at the wonder of cheese.

Wednesday, 26 August 2015

Glasgow Eats

The first time that I went to Glasgow, I very much enjoyed The Ubiquitous Chip - which appears to be fairly ubiquitous as the city's go-to restaurant recommendation - but was not generally enamoured of the rest of it.  This summer we spent two nights there and had a splendid time.  It is too easy to think of Glasgow as Edinburgh's poor relation; it is less obviously pretty but it has a rough and tumble charm of its own that I just didn't appreciate the first time around.

Of course, our biggest priority was to make sure we got in some good food while there.  We already knew that we wanted to pay a return visit to The Chip, which took care of the first night, and it was just as lovely as before.  Highlights included a roast pork belly dish, with charred Baby Gem, butternut squash salsa and smoked onion cream:

And a white chocolate bavarois with raspberry fool and pistachio crumble.  White chocolate and raspberry is such a lovely combination, don't you think?  And this had the most beautiful, airy texture - like Angel Delight as made by actual angels.

If you are looking for a good spot for breakfast, and aren't too fussed about comfy seats, then you need to get down to Babu Street Kitchen.  It is Bombay street food with a Scottish influence - might sound weird, but tastes delicious.  D went for the bacon and omelette chapatti wrap:

While I had bhurji pau - spicy scrambled eggs on a toasted, buttered roll - which is a dish that I am determined to recreate at home.  It was zingy with ginger and chilli and just what I needed to blast away the cobwebs:

I'm only sorry we didn't make it there for lunch as that looked pretty special too - next time, Babu, next time!

Breakfast can only keep you going for so long though, and our second evening saw us roll up at a venue called The Meat Bar which had endeared itself to us by a) being just down the road from our hotel and b) being called The Meat Bar.  It's one of those faux dirty joints that are all over the place at the moment specialising in steaks and ribs and burgers and as far as all that went, it was jolly nice.  I had a smoked brisket sandwich which had a good punch of peaty flavour through the tender meat, while D opted for a burger which was satisfyingly messy.  Special mention must go to our shared dessert though, which was a salted caramel ice cream sundae topped with crumbled crispy bacon:

What can I say!  It kind of worked!

Finally though.  Possibly the foodie highlight of the entire trip and something that has been missing from my life for far too long.  Ladies and gentlemen, I give you the deep fried pickle:

There's not really much to say beyond the fact it's a slice of pickle.  In tempura batter.  Deep fried.  Hot, crispy, salty, sour...these babies were things of beauty and joys forever - and a very firm thank you to Glasgow's Brewdog for introducing us and possibly removing five years from my current life expectancy.

Monday, 24 August 2015

MPM: 24th August 2015

Well, the holiday season is well and truly over and August is coming to an end.  I don't know about you, but I always start to get excited for the beginning of September - it's like a mini New Year to all of us who remember that first day back at school after the six week holidays.

However, it is a salutory reminder for me that we are now two thirds of the way through the year and my weight loss progress has been pretty much zilch for 2015.  Time to pull my socks up, I think.  D is also trying to shed a few pounds which makes it a bit easier.

Meals for this week:

Pasta with pesto, salmon, peas and courgettes
Leftover roast chicken with cauliflower cheese
Smoky sausage and cherry tomato bake with crusty bread and salad
Friday fish and chips
Haggis burgers (I'm still on a Haggis High following our trip to Scotland)
Roast shoulder of lamb with boulangere potatoes

I'll need to be hoarding weekly points for Friday and Saturday night which look set to be high, so I suspect that I'll be munching on a lot of fruit this week.  And complaining about being hungry.  Feel free to give me a kick up the rear if I do...

More meal planning fun (hopefully) over at Mrs M's.

Friday, 14 August 2015

Lunch at Cafe Fish

For once, I don't think that words are really required...


Prawn open sandwich

Cold seafood platter
Cafe Fish
The Pier
Main Street Tobermory
Isle of Mull
PA75 6NU
01688 301253

Thursday, 13 August 2015

Recipe corner: warm potato salad with olive oil, lemon and mustard

My go-to potato salad recipe tends to be this one that I posted years ago - simple, creamy, delicious. However, sometimes mayonnaise is not the way to go.  I admit that these occasions are few and far between - a swipe of mayonnaise improves many, many things.  But sometimes, sometimes you might want something a little more restrained.  And in that case, this is an excellent recipe.

We had it with salmon and with lightly pickled cucumber ribbons and it was the kind of meal that leaves you wanting to lick the plate.  Sophisticated, simple, summery food.


250g new potatoes, sliced
2 tbsp olive oil
Squeeze of lemon juice
Tsp dijon mustard
Tsp wholegrain mustard
2 spring onions, finely chopped

Serves 2, 6 pro points per portion

Place the potatoes in a pan full of lightly salted water.  Bring to the boil and then cook for around 10-12 minutes until tender.

Meanwhile, make the dressing.  Whisk together the lemon juice and the mustard, then gradually add the olive oil until incorporated into a smooth dressing.  Stir through the spring onions and season to taste.

When the potatoes are cooked, drain and while they are still warm (this is important) gently mix with the dressing.  Allow them to sit for at least 15 minutes to absorb and serve at room temperature.

Tuesday, 11 August 2015

Slow cooker recipe corner: North Carolina style baked beans

Picture taken from theodysseyonline.com
Welcome back to the deep South of America!  Actually, is North Carolina in the South?  I'm not entirely sure.  Anyway, as promised, here is the fabulous baked bean recipe, again taken from Waitrose "Kitchen" magazine, which pairs so well with the pulled pork in my last post.

I must admit that those beans that didn't accompany the pork ended up on toast with a sprinkle of cheese and very delicious they were too.

Now we cheated a little here by using canned beans.  One can of plain and one can of...well, Heinz.  I'm not sorry though.  We're pimping those beans up with plenty of other ingredients, but I think the back drop of the (almost) too sweet tomato sauce is very much in the spirit of the dish.

You don't have to do this in the slow cooker, but it does help the flavours develop beautifully and you can do it during the four hours that the pork is in the oven.  If not, start it on the hob, use about double the amount of liquid and then transfer, covered, to the oven to bake for an hour or so.


1 large can haricot beans, drained
1 large can baked beans
150g smoked bacon, diced
1 onion, chopped
2 cloves of garlic, crushed
1/2 tsp ground ginger
1 cinnamon stick
1/2 tsp ground allspice
Tsp English mustard powder
3 tbsp tomato puree
2 tbsp cider vinegar
1 tbsp soft brown sugar
2 bay leaves
sprig of thyme
Tsp Worcestershire sauce

Serves 6, 5 pro points per portion

Add the bacon to a cold frying pan and raise the heat gradually so that it browns in its own fat.  Once the pan is up to heat, add the onion and soften for around 5 minutes, then add the garlic for a further two minutes.

Transfer the contents of the pan, along with all of the other ingredients to the slow cooker.  Add half a bean can of water, season and stir well.  Slow cook on low for 4-5 hours.

Monday, 10 August 2015

Today, I apologised to a fish

Greetings from the Isle of Mull!  After a week of bustle, weird art, gorgeous food and slightly too much whisky, we have settled into our charming apartment overlooking Tobermory with the sole intention of loafing around for a bit.

We did go sea fishing today though.  And, of course, the weather - which has so far been pretty decent - immediately went to Full Scottish Mode: unrelenting, grey mizzle.  It was not the best day to be out at sea, although, as I observed to the D, it did give me a renewed appreciation for fisherman.

I am strongly of the opinion that if one chooses to partake wholeheartedly in the consumption of animals (which I do) one has to try not to be squeamish about the realities involved.  Nevertheless, extracting a fish from a hook is a disconcerting experience, especially when said fish is in the midst of its death throes and your fingers are thoroughly numb.  And I never really thought of fish as creatures who bleed.  Which is why I found myself, soaked to the skin, murmuring "I'm sorry, I'm sorry," to a large mackerel with a hook through its mouth as I tried to convey it from the end of my line to the tub of bounty.

Still, we are warm and dry now and for supper we had the freshest of fresh mackerel, lightly pan fried, on a slice of buttered toast.  Not the most elaborate meal of the holiday, but definitely one that was thoroughly earned.


Thursday, 6 August 2015

Recipe corner: North Carolina style pulled pork

Picture taken from theodysseyonline.com
I don't really know what North Carolina style means.

Let me rephrase that - clearly it means that it originates from a particular state of America.  I just don't know what distinguishes North Carolina style from, say, South Carolina style, or Texas style or...Louisiana style (mines intimate knowledge of Triple D episodes for appropriate state names).

What I do know is that this recipe, from a recent Waitrose "Kitchen" magazine, is incredibly tasty.  The rich pork cut with the sour heat of the "mop" is just sublime.  We had it, shredded and stuffed into bread buns on Sunday evening and enjoyed it so much that we ate the exact same thing on Monday.  We both noted that the Monday version was even better than the original - clearly, a day in the fridge "chilling" (ha ha) with the mop enhanced the flavours still further.

Add slaw to the buns if you so wish.  Make potato salad as a side dish, or mac and cheese (I'm going to try this combo next) or the fabulous slow cooked beans that I will be posting next.  Just make sure you get it made.

Note that the recipe suggests dry brining the pork overnight.  We didn't actually do this - the pork only got a couple of hours in the end, but I'll definitely be doing it for longer next time in the hope that it gets even better.


1.2kg pork shoulder (with skin)
Tbsp salt
1/2 tbsp ground black pepper

150ml cider vinegar
2 tsp soft brown sugar
1/2 tsp cayenne pepper
1/2 tsp chilli flakes
1/2 tsp Tabasco sauce
1/2 tsp salt
1/2 tsp black pepper

Serves 6, 12 pro points per portion

Rub the pork with the salt and pepper, cover with foil and leave to chill - overnight if possible, if not, a couple of hours will do.

Preheat the oven to 160.  Place the pork in a roasting tin and roast for two hours, still covered in the foil tent.  After the two hours is up, uncover, baste with the juices then tuck it back up and roast for a further two hours.

At some point during the pork's long sojourn in the oven, you can make the mop.  Just place all the ingredients in a saucepan over a low heat and warm through until the sugar has melted.

At the end of the second stretch of two hours, uncover the pork and turn your oven up to its highest temperature.  Cook the pork for a further ten minutes during which time the skin should crisp up.  Remove from the oven.  Take off the skin and replace it, on a baking tray, for a further ten minutes or so to continue drying out.  Meanwhile, leave the pork itself to rest for half an hour or so.

Now for the pulling part - just take two forks and shred the beautiful tender meat, incorporating any cooking juices as you do so.  Then pour over the mop and stir through.  Break your crackling into shards and strew over the top.  Salivate.  A lot.

Tuesday, 4 August 2015

Recipe corner: king prawns with sweet potato mash and chilli viniagrette

I know this might sound a little bit weird, but trust me, it's rather delicious.  Prawns and sweet potato together has the potential to be overwhelmingly...well, sweet, but drenched in the delicious sauce it suddenly all works together in an exciting balance of flavours.  I copied this recipe down from the internet many, many years ago and didn't note where it came from - so apologies to whomsoever I have stolen this from.  And thanks for a fabulous dish.

A note on portion size: it's quite small, but personally I wouldn't be tempted to up the sweet potato to compensate as it may end up ruining that balance we talked about.  Have a starter instead.  Or a pudding.  Or both.


1 large (around 250g) sweet potato
150g raw prawns
20g butter
Handful of finely chopped coriander
2 spring onions, chopped
Squeeze of lemon juice

For the vinaigrette:

1 red chilli
1 shallot
2 cloves of garlic
20ml olive oil
2 tsp Dijon mustard
Handful of chives
2 tbsp sherry vinegar
1 tbsp caster sugar

Serves 2, 10 pro points per portion

Roast the sweet potato whole in its skin for a good hour or so until soft (it should be easily piercable with a sharp knife).

Meanwhile, make the vinaigrette.  The best way to do this is to use a mini food processor - add all the ingredients and blitz together.  If not, you will have to chop everything very finely before combining with the wet ingredients.  Don't add all the sugar at once - go for about half and then taste.  You want the sauce to be quite sour but not overwhelmingly so.  Trust your taste buds.

When the potato is cooked, scoop the flesh from the skin and combine with half of the butter, the coriander, the spring onions and plenty of seasoning.  By mixing vigorously, you should achieve a smooth puree.

Cook the prawns: melt the rest of the butter into a frying pan and add the seasoned prawns, turning them in the fat as the grey flesh turns pink.  They will need little more than a minute on each side.  Remove from the heat and squeeze over lemon juice to taste.

Serve the prawns on top of the sweet potato and pour over the delicious sauce.  Scoff.