Irene

Last night was: Beef Olives with Chicory (recipe: HERE); Fresh Egg Noodles.

Sorry to hear about your wife’s accident, andsome. I hope she soon recovers.

Just arrived home from shopping... At M&S, we purchased two reduced price Smoked Haddock Florentine (Gastropub) meals for £2.95 each. On the packaging it was described as: Smoked haddock in a rich cream & lemon sauce, topped with a garlic & herb potato and golden crumb. Sounds yummy 😋 to me. 😉

It's body movement not belly fat! 😄

I learned how to belly dance when I lived in West Africa ... ... easy peasy 😉

Homemade fish pie for us today.

Alan, that looks spectacular! Thanks very much for your wonderful contribution.

Old men!... Just get a life!!

This evening we are having M&S 'Balmoral Chicken'. Which consists of: Chicken Breast topped with crumbled haggis in a whisky, cream, bacon & mustard sauce with red onions chestnut mushrooms and Kalel. To accompany we will have roast potatoes and carrots; … and gravy.

I will, thank you.

Certainly sounds interesting..

Last night, we had a pre-prepared M&S 'Chinese Favourites' Box (for 2)... Thoroughly enjoyed it. 😋 The box contained: Egg Fried Rice; Sweet & Sour Chicken; Beef & Black Bean Sauce; Battered Chicken Breast Pieces with a sweet chilli sauce; Vegetable Chow Mein and 4 Vegetable Spring Rolls.

Alan, with the exception of the red wine, that sounds very tempting... strong red wine gives me a bad head and upsets my stomach.

It is... We have had this delicious concoction for the last two evenings. So easy to produce and exceedingly tasty.

Oven-Roasted Ratatouille Ingredients 2 medium courgettes 1 heaped teaspoon coriander seeds, crushed 3 tablespoons olive oil freshly milled black pepper 1 small aubergine 1 rounded dessertspoon salt 1 lb (450g) ripe Italian tomatoes or any other red tomatoes 1 small red pepper, de-seeded and cut into 1 in (2.5 cm) squares 1 small yellow pepper, de-seeded and cut into 1 in (2.5 cm) squares 1 medium onion, peeled and chopped into 1 in (2.5 cm) squares 2 large garlic cloves, finely chopped 1 handful fresh basil leaves, or 1 x 15 g pack Method Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh. When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Pre-heat the oven to its highest setting (I used 180 degrees in my fan oven). Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges. Serve straight away. Equipment You will need a 16½ x 12 in (42 x 30.5 cm) shallow roasting tray. This ratatouille recipe is from Delia's Vegetarian Collection book