The pig is about to scoff your dinner
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Shit photo doesn’t do it justice.
Amritsari fish fry, shallots fried in the remaining oil, with potato aubergine fry, and garlic raita. Lots of mustard oil and black salt. Potent. Proper fish slice meant it was considerably easier to flip a large fillet without it falling to pieces. Much better than my normal awkward 2 spatula flip and hope. Cast iron pan is developing nicely too.
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Like the idea of “braised” or “scorched” lettuce.
It doesn’t sound right but somehow it works.
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Cucumber sautéed with some dill is wonderful accompaniment to salmon
Peas, leaks and some gently braised baby gems is a great thing.
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made a root veg (potato, sweet potato, parsnip, carrot and onion) soup. Flavoured with garlic, ginger, cloves, cardamom, cumin & chilli. Stirred in some tamarind water to counter the sweetness of the veg
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Making tha chilli slurry for chilli:
De Arbol, Naga, smoked Chipotle, Ancho and Pasilla, toasted and rehydrated, plus chipotle en adobo and toasted garlic.
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Fiend!
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which meats?
I am tempted next time to use a mix of pork, beef and chicken, thighs and feet
Mince this time, plus pork shoulder and chorizo. I slow cook the beef and then add the pork later or it disintegrates into gravy.
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Dinner: steak and kidney (not) pie with savoy cabbage for me…
…sausage, mash and gravy filled yorkshires for Ann.
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A two plate dinner…How very louche 
Ahhhh addendum … apologies Jim I thought they were both yours…
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Sous Vide salmon with lemon, and a tomato & caper dressing. Salt and pepper saute potatoes. Baby gem, pea and coriander salad. Vac packed, smashed and compressed cucumber with dill and garlic
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That salmon looks beautifully cooked 
Attempting my first tahdig, but scaled down to the amount of rice we’d normally have between us, so we shall see how it goes. Suspect if it works at all it will mainly be tahdig and very little rice. Most likely soft saffron potatoes with soggy rice.
Gormeh sabzi (with chicken thighs) braising in the oven.
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45 deg C for 45 mins
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