Whilst moving body parts from one section of the freezer to another happened upon some of this seasons wild garlic.
Filet of Red Snapper, white wine n Creme fresh n wild garlic n tarragon sauce on a jersey royal spud cake.
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These are stunning if you can find them in stock.
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Which came first…
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Chili burgers (slightly sweet spicy beef chili) topped with yellow mustard, dill pickles, and chopped raw onion. Oven chips. Some of the pickled vegetable salad I mentioned making last week.
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Lunch comprised fresh pasta sheets stuffed with a crab, ricotta, Parmesan, lemon zest, n basil filling, pecorino béchamel slathered over then oven baked until brown, served with a mild spiced chilli passata sauce, bottle of Cloudy Bay.
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Very classy.
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in what way?
Spelling for a start…
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Compromised by apples garbage word prompt, sorted.
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Seafood/asparagus/cavalo nero risotto.
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One of the best culinary uses of pineapple 
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A salad of giant Spanish butter beans, using up the last of the Ortiz tuna, and anchovy that we brought back from Spain last November. Green beans and a garlicky herb dressing
no pic cos I forgot
Eggs look spot on.
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Brunch.
Poached eggs finished with a few drops of Odysea white wine vinegar
Avocado mashed with Tabasco green pepper sauce, Irish smoked salmon, all piled on wholemeal toast, cheeky glass of Prosecco.
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I had a ham and cheese sarnie and packet of salt-n-shake crisps 
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Those salt and shake or the Lidl version are FAR superior to any other bag of usual crisps.
I do like them. I don’t bother with the salt either…
They are however, a poor substitute for Frazzles 