TONIGHT`S DINNER

Sounds nice sparky!

Are they lamb chops? If so, round here they are called Barnsley chops - don't know why as we miles and miles from Barnsley! I always do tons of butternut squash and then make it into soup. I roast it with ginger and maple syrup though butter and cinnamon sounds nice for a change!

We are having slow cooked beef bourguignon with lots of buttery mash and tenderstem broccoli with parmesan.

Tonight it`s double loin chops marinaded in various ingredients and slowly roasted served with butternut squash again roasted in butter and cinnamon and guess what roast potatoes.

Cooked by OH. Beautiful fresh, whole sea-bream, roasted on a bed of shallots, red and yellow peppers, new potatoes, black olives and preserved lemon.

Takeaway Thai, due to very busy day -ooh yum!

Small bowl of home made squash and tomato soup followed by small peppered mackerel with mixed salad leaves, beef tomato and avocado.

I`m declaring myself the "Queen of the Leftovers" tonight`s meal was a melange of leftover stir fry beef and roast beef with which I concocted a quite delicious meal making a sauce using gravy from roast and served with rice - am feeling pleased with myself

Defrosted a Beef in Guinness casserole I'd made a few weeks ago and made a couple of dumplings to pop on top. Mashed potatoes and leeks. Real comfort food. I love it when the seasons change and you have to think about different things to cook. My DH isn't so keen on summer cooking though, as I tend to think of it as a gravy free zone and northern men, well they do like their gravy!!!!

Ooh I like that tweak jam will try that next time.

Tonight's dinner was nearly all leftovers from the freezer. We had pork steaks, cauliflower cheese, carrots also roast potatoes which were not from the freezer. We had things to do in the garden before the light went and this was an easy meal to put on the oven and leave it while we carried on outside. The apple sauce was freshly made from a couple of windfalls from the garden.

Tonight we had Grannyknot!s smoked mackerel pasta bake with the addition of some whole grain mustard mixed in with the creme fraiche, together with spiced Swiss Chard. Very tasty, thank you Grannyknot! Oh, and a glass of . Fast day tomorrow

Curses predictive text, romanesco cauliflower that should read!

hildajenniJ i am on the 5:2 but can't get my head round fasting on a weekend, Monday and Thursday for me. Tilapia fillet with coriander and chilli, romances co and spicy home made oven chips tonight.

5:2 diet day. Bowl of homemade mushroom and brocolli soup, slice of wholemeal bread with a tiny amount of Flora and a small slice of extra lean ham. For dessert, a fresh pear. May be slightly over the 500 cals. but I'll try harder on Tuesday.

Mrspn19479 you sound just like my kind of woman

Large medium rare steak pepper sauce large salad, two glasses of wine. Watching strictly. Got the wood burner going, just about to have some chocolate. 5.2 starts Monday.smile

Jerusalem fartichokes? Well yes a bit, but I do soup or roasted or a slow-cooked winter salad and they are sooo delicious. I also do a scallop and artichoke tart, though pastry is a rare treat with the current diet.

Will have a look at the packet on Monday if I can remember jamside, but we did three successive sowings this year and all were really productive. They do freeze really well too.

Mamie don't you find that Jerusalem artichokes have - ahem- side effects? I certainly Found this and never grew them again, despite finding them very tasty. Do you have a way round this - or just stay away from polite company that night? . This is my first year of the allotment and I will try harder next year to get more variety - and less potatoes, chard, courgettes! I am envious of your continuing mange tout crop grannyactivist what variety do you use?

It has been wonderful, hasn't it (not an allotment here but half an acre and 32 raised beds). The chard is still wonderful, masses of salad leaves, beetroot, jerusalem artichokes, lots of leeks, brassica doing well and next year's peas and broad beans sprouting. We are also having a go at growing spelt for our own flour!

Pan-fried cod fillet with chorizo, cherry tomatoes and red pepper with saffron potatoes. We are laying the new kitchen floor tomorrow so I have also made a Persian recipe of lamb, mixed beans, saffron, cinammon and dried lime casserole for Sunday.

jamside - yes, indeed. I am a fellow allotmenteer and still chuckling over your 'Courgette Surprise'. I must admit that I'm girding my loins ready to deal with several months worth of leeks and turnips. I really am not complaining (okay, well maybe I am a little), because this year has been amazingly productive - we're on our third harvesting of mange tout, still picking cucumbers and even the strawberries have fruited a second time. I have jams and chutneys aplenty and three freezers full of produce. I'm very glad I have a houseful of people to help eat it all, but must admit to being weary of the same old, same old, every meal. The majority of our meals have been vegetarian for so long that when my husband cooked me a pork burger (with my courgettes) last week I had to ask him what it was.

Tonight its beef stir fry - and I may do a quick salsa around the kitchen to get me in the mood for Strictly

I had fish and chips from the chippie yesterday - not a usual meal chez-nous and I feel the need of some green stuff after the fatty batter so we are going to have a salad nicoise. Isn't it wonderful how your body tells you what it needs? (That's if you listen to it. I never hear when it says it doesn't want chocolate)

I like the sound of that one bags The addition of ginger beer would suit me. I always add a ginger snap to casseroles to thicken up the sauce.

Tonight I am making poached salmon fillets with new potatoes and samphire. Haven't decided on a sauce yet.

This was dinner last night. V tasty and satisfying with champit tatties.