Merely a heads up for folks that have a taste for Bottarga we have found this brand consistently fine in flavour and texture…grated over pasta or sliced with Lemon n EVO as an aperitif with a nice chilled Fino:
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I think the skin actually serves to hold things together and makes slicing easier. I would also be careful with reducing the amount of salt too much, you may just end up with rotting fish
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YT Sweet potatoes in sweet paprika, sumac and garlic
Leftovers from Bridget Jones salmon moved into giant cous cous
Chicken thighs wrapped in Parma ham or brasoela
The shot of sweet potatoes fries fresh out of the oven is missing for obvious reasons, by the time I get to the table stuff is evaporating
I don’t like sweet potatoes much but these rock the house
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Certainly true when cooking a fillet, but this curing toughens the flesh nicely - the most-cured parts were firm and almost ham-like in texture.
You’re right about the salt of course. I believe I overdid it to a fair extent, and there is of course sugar in the cure, it’s refrigerated, and I drained it daily when I turned it, so should be fine. I’ll tread carefully though 
Crap photo of chicken and squash risotto. Buttered cavalo nero on the side. Butter and olive oil emulsion.
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I prefer magnolia 
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My sides appear to be splitting 
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fish stuff with some fresh horseradish, mustardy potato salad with some fried onions, salad of onion, radish, cucumber and radicchio
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love that with really crunch new potatoes in the early summer.
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I love new potatoes like that. Unfortunately Louise hates them and has to have them boiled to death and soft.
End of an era
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Used it every day for over 11 years.
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commission BobC to make you a tray out of something special
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It could have nicely moulded cut outs for the crisp bowl, wine bottle and big plate
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after 11 years of that shite it refused to serve
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“Lynn! My bamboo serving tray has perished, is IKEA open this late?”
Would have lasted 22 years if you ate normal-sized portions…
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