The Lunchbox Diaries

There is life beyond the cheese sandwich. Here's my diary of a seasonal lunchbox, all from a life without supermarkets.

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Time for a New DressingJust found the perfect dressing to live up a watercress and chicory salad. In a food processor mix one egg yolk with 1tsp white wine vinegar (no more), followed by enough oil to make a runny consistency.   Add chopp gherkin, caper, Dijon mustard and parsley.  
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Nadolig LlawenThe perfect Christmas breakfast - dainty blinis with a slow-creamed scrambled egg and some top quality smoked mackerel. Ooh and the chipotle Tabasco I got in my stocking 
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Mincemeat Cheesecake

Nigel proves himself a genius yet again
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Ragù of red mullet with penne recipe

Mullet is hard to come by, but with trout this worked a treat
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Peas and CheeseSome leftover macaroni peas were rejuvenated with a few sprigs of mustard leaf, bacon and a dab of sesame dressing.  Economical, hearty and super-tasty.  
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Christmas is ComingAn improvised pudding tonight, and a perfect way to use up the marinated Christmas fruits which had stuck around since last year.For five puddings, make a sponge with 130g of sugar, butter and flour. Mix in some over-ripe chunked pear and chopped Christmas fruits. After 35 min at 180C douse in quince vodka and serve with crème fraiche and lemon zest.
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Neeps and BaconThe sourdough just keeps giving. Today’s adornment was a turnip purée (diced, boiled, whizzed with butter), smoked bacon and some aubergine leftovers.  A warning though: don’t leave your turnip too long or you’ll get a bitter result.  
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Spicy Sunday SourdoughAfter hours in the baking, the home sourdough needed something to bring out its best.  Chicken livers proved to be be the unlikely answer, fried in oil and butter with some Harissa and soured cream chucked in at the last minute with the seasoning. .
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An Unlikely Partner for HamNigel’s suggestion of partnering ham hock and plums sounded pretty far out, but as usual he’s bang on the money when it comes to a novel coupling.
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The Squirrel Gets ItIt has to be the perfect autumnal food - gamey flavours, organic, free range and cheap.  The cooking takes a while though, with a good couple of hours of braising in reduced white wine and stock, plus some shallots, bacon and porcini.  Badger next?