Saturday, 29 October 2011

Panis Cafe, Newcastle Review


The other half has been coming to Newcastle long before venturing up here for University, and therefore has always had some good tips on local eateries and places to go to. Panis Cafe has long been one of our favourites, and has been recommended and become the staple go-to place for all our friends. We had our first date, 1 year anniversary here, been for numerous friends birthdays, and family get togethers, so last Monday when it was my friends birthday, and she had somehow forgotten to plan anything, we all knew where we were going to end up.

As soon as you step inside you can tell this isn't the run of the mill business like Italian, the inside is cave like and looks like a literal interpretation of the inside of Gaudi's head. Think terracotta swirling paint, and ornamental alcoves. The food here has always been good, however on this trip the menu had changed slightly, and I had a worry by favourite dish might have been taken off - that's the issue when you know a place so well and it starts change.

I had a lovely evening celebrating my friends birthday but there were definitely some faults with this place. The food was as good as ever but portion sizes seemed to have been slimmed down like the menu, and the room was also uncomfortably warm, and having ordered a sausage casserole the heat almost made me regret my choice.

I am a major stickler for good service, in a place such as Panis where the atmosphere is supposed to be that of a friendly, family run independent restaurant, you would expect the service to match up. Here it faltered on many occasions, one woman who served us was efficient but somewhat short, the male waiter was sullen and moody looking. The other half and I arrived after the rest of our group but at no point were we asked if we wanted drinks until our food order was taken, there was no complimentary bread offered although other tables appeared to have it and I know it is usually the policy, and to top it off whilst most of us had our dinners the other half waited 10 minutes after everyone else, ask numerous people before his dinner was brought without so much as an apology.

But the food was up to standard, as we have all been before favourite dishes appear to have emerged and I wasn't the only one who had pre decided on the Casserole Salsicee.
Panis Casserole Salsicce

This is a proper Italian sausage casserole, I come back to it time and time again, it was perfect for the wintery, rainy Monday night we were out on providing my ultimate comfort food. The sausages are a cross between a cured meat sausage like a large chorizo and a english sausage. I want to know where I can buy sausages like this so I can recreate it at home, it comes with potatoes, polenta, onions, borlotti beans, and peppers in a hearty tomato sauce. At £8.20, it's very reasonably priced. That is one of the plus points at Panis, even with the shrink in meal sizes, it has never seemed overpriced.

A few others got my other favourite dish, the ravioli all'aragosta, ravioli pasta parcels filled with ricotta and lobster with a creamy tomato and prawn sauce. This sounds like it would be very rich, but it is balanced beautifully, velvety smooth and always met with pleasure. Again £8.20, very good.

Panis Ravioli all'aragosta

The other half thought he'd try something new, and we have been quite fixated with rabbit and the like recently so went for the Game Ragu and once it finally arrived he admitted it looked less that appealing, but I have his word it was rustic and peppery although perhaps a bit dry (it does look it doesn't it). It's served on a traditional Sicilian type of pasta, malloreddus which is slightly denser than other types of pasta.


Panis is still somewhere I would return to, even with my grumbles about the service because food like this, which tastes authentically Italian is hard to find in Newcastle, which is awash with frankly awful Italians (I went to Sale Pepe to meet some friends the other night, prime example of this bargain brand of bad food) but then so is every city. For over £10 you can get sea bass fillets on squid ink pasta and rump steak with prawns in garlic, parsley butter. They also do fantastic chips, my attempt at a diet meant I resisted the option. 

The main thing I find so surprising about this place, is that so few people have been or even know it exists. Tucked up a side street near the Theatre Royal, it isn't even out of the way - make a lunch trip and perhaps ignore the service. No tip was left. 


Sunday, 23 October 2011

Cafe 21 Fenwicks Review

It seems quite a feat to be a lover of fine dining in the North East and not to have been to one of Terry Laybourne's numerous and very successful ventures. His 21 Hospitality group has long been behind some of the best restaurants in the area, and more notably for me, all of the ones on my 'too hit list'.

I remedied this recently by going to his latest hotspot The Broad Chare, and wrote about their charming take on rustic British pub ambiance and delicious scotch eggs here, but it was hardly the full dining experience. Yesterday, I made it to Cafe 21 in Fenwicks - the most stylish lunch destination in the city it would appear.

I was with the other halves family who are all big fans of Cafe 21 and I had been told to expect very good things. Arriving on a heaving Saturday afternoon, we were greeted by a long queue and the polite suggestion that  hopefully we wouldn't mind waiting a long time - the issue being there was 6 of us, and in the small space it is difficult to put that many tables together. We debated going elsewhere, I had an inner panic but we hung on and were seated within 10 minutes. So much for the long wait. The decor is sleek and modern, so sleek and modern in fact you forget you are in a department store, even if it is a posh one, and definitely forget that you are on Northumberland Street.

I had been chatting away and by the time the waitress came to take our order, I had another inner panic as I hadn't really considered the menu and opted for the haddock fish fingers with tartar sauce. A slightly unexciting option especially as the other half also opted for this which meant no sharing, but I wasn't in the mood for a salad or soufflé. I also had that well known dilemma of being out with someone else's family and taking liberties with the menu (there was a steak on there which I ignored on these grounds).

Haddock 'Fish Fingers' with Tartare Sauce
3 gorgeously moist and thick pieces of haddock greeted me, with a very light coating of crumbs which let the flavour of the fish fully come through. I have a soft spot for chips and an especially soft spot for skinny fries and these ones were perfect, crisp on the outside, not to thin so you still got a good amount of potato inside and the tartare was freshly blended and chunky - always a good sign. It was £11.45 which perhaps seemed a little steep on the menu as it was one of the most expensive options, but for the amount and quality of the fish it didn't seem like that once I began eating. A nice glass of Pinot Grigio accompanied this - v.swanky saturday lunch for me.

Other lunches on the table includes a Thai Salmon, Asian Salad, and Minute Steak. Each was presented beautifully, we also had the side salad (£3) and was lightly dressed but perhaps a little too much onion.

This was easily a filling lunch, and I could have left it at that but on the way in they tempt you by having you walk past a platter of incredibly looking cakes and patisseries and in the sweet department they are my number one weakness. 

I chose the Sachertorte (i'll admit I had a hankering for this after seeing them being made on Great British Bake off), and thought I would be greeted with a thin slither, given its rich denseness and the fact this was a fine dining experience. I should have learnt from the generous lunch portion - I got a wedge of a slice and sneaked my left overs out in my handbag. It was incredibly rich, with a sumptuous dark chocolate flavour and an orangey stickiness in the centre. This was off the specials, if it's on when you visit I highly recommend it. 

Sachertorte, Cafe 21 Fenwicks
Others on the table opted for the Ice Cream Coupes from the menu. I did get a slight pang of jealousy when these came out, as they looked decadent and wholly unhealthy in the most glorious sort of way. The Liegeoise was a heady mix of coffee ice cream, granita, almond macaroons and mascarpone. 

Choco-Banana Ice Cream Coupe, £5.95

Liegeoise Ice Cream Coupe, £5.95
This isn't your every Saturday sort of affair, and we went as a pre match birthday lunch - a very strange cultural juxtaposition - and it fitted the occasion perfectly. Whilst making delicious food, it keeps an air of breezy informality with superb and efficient service which is just what you want when dining at lunch. I'll certainly be going back, maybe to sample the afternoon tea next time.

Wednesday, 19 October 2011

Coq au Riesling (without the riesling)

Coq au Riesling 


I am going to start by saying, this is one of the tastiest things i've made in a while (the rabbit on sunday which I haven't got round to blogging yet was amazing, but I had expected that to taste as good as it did, this was a pleasant surprise). Even with the exclusion of the all important title ingredient, it had a depth of flavour and warming creamy wholesomeness.

From the name this would seem to be an appropriate dish to try and impress someone with or to be saved for a special occasion, but it didn't even cost that much to make. £1.50 for 4 chicken thighs, some smoked bacon which I had had to use earlier in the week anyway, and some mushrooms are all the main ingredients involved. I especially love it when something seems special, but can be so everyday if you are willing to put the effort in. It felt impressive without being pretentious.

It also gave me an excuse to stand by the cooker for a long time, which given that my house is arctic and walking into my room is like hitting a wall of icy cold air, this was somewhat of a luxury. Again, as I make small complaints about my house, i remember the ludicrously low price that I pay for it, £45 a week, i kid you not. I guess that's one reason I can afford to eat so well.

Anyway if i attempt to write this in some basic form of a proper recipe, here's the ingredients you need to make it for 2 people

- 4 chicken thighs
- 2 rashers of smoked bacon
- 8 mushrooms
- an onion
- a few sprigs of thyme
- stock
- creme fraiche
- butter
-parsley

I feel ridiculous writing a recipe out like that, why 8 mushrooms? It would work just as well if you only had 6, and if you wanted to add more it wouldn't hurt either. some mushrooms, you must include some mushrooms, that is all i will say.

Perhaps a reason this tasted so good was the stock I used, made from the carcass of the rabbit we cooked on Sunday. Yes, I am now an actual bunny boiler. Gave it a marvellous extra meaty flavour, and more authentic tasting rather than the all to obvious taste of an ox cube.

First you have to brown the chicken and the bacon in the butter, then set aside. Use the same pan to fry the onions and the mushrooms, then add back in the chicken and bacon. (IMO I don't really see what the point is in doing this, but for once I was trying to accurately follow a recipe, given how good it tasted I think I should maybe do that more regularly).


You should then add in the stock and thyme sprigs and water if you need a bit more liquid, and leave covered to simmer for 30 minutes. That's what the recipe said,  I got impatient and started the next stage after 25 and it didn't kill me. Now you have to remove the chicken and turn the heat up and reduce the stock down - i also picked out the thyme stalks, now the recipe didn't say to do that, and it definitely improved the meal - before adding in the creme fraiche some chopped parsley and adding the chicken back in. 

I can see how the riesling, or even a regular white wine would have added another layer of flavour to this, but honestly, it was good how it was. I will admit maybe it would have been even better with the wine, but I got pissed drinking it on sunday night, so enjoyed it in a more fulfilling way I feel. 



Tuesday, 18 October 2011

How to Make Candied Fruit

Candied Orange and Lemon Peel
I thought I would try something new this weekend and attempt to make candied fruit. It isn't the sort of thing I would usually go for, and I'm not that big on sweets either, but it looked to cute and I fancied having something around the house I could nibble on occasionally. After making them, it will have to be occasionally as there is so much sugar in them, I think if you ate more than 1 or 2 pieces you teeth would rot right then and there. Even if you don't want to eat it, it makes a really pretty decoration around the house, and could potentially be a lovely present if you wrapped it up in nice cellophane with a ribbon. Although maybe getting a little of arts and crafty for my usual sentiments.

This isn't a difficult recipe, its incredibly simple, and it doesn't even take any hard work, its just a slow process. Slower than I thought when I started as I had wanted to go out and enjoy the late afternoon sun, instead i drank a whole cafetiere and read the observer online and waited for fruit peel to boil. My flatmates must think I get my kicks from some very strange activities.

It all starts with an orange and a lemon (sort of like that nursery rhyme)


First you have to peel your fruit (i still have a peeled orange and a peeled lemon in my fridge), it is easiest to take the top and bottom off then score the surface of the fruit in 1cm strips then peel the sections down.

This should then be boiled for 10 minutes and rinsed 3 times. You should use clean water each time as it takes away the nasty taste of peel. After this you have to cook it in a mixture of sugar and water, I think I used too much as I had lots of syrup left at the end. It should be brought to the boil, then left to simmer with the peel in. It was this bit that was the killer, I hadn't realised how long it would take the peel to absorb all the sugary liquid. A long time apparently. It will go sort of crystallised and develop a sticky texture when you poke it, and thats how you know its done. 

Now for the 'fun' part, at this point my flatmates were out drinking rum on the roof and found what I was doing even odder. Take each piece of peel and roll it in sugar then leave it to dry out on a rack. 


If you haven't messed up, then you should be left with something that looks like this. At least I was and I didn't put a great deal of care into my rolling. 

I made mine on Sunday afternoon, and left it out to dry till today, which is tuesday and it tastes delicious, and very, very sweet which really is unsurprising for how much sugar went into it. 
At the moment I'm keeping mine in a wine glass, but think it will need to go in a jar otherwise it might go a bit bad. I am also definitely going to want a glass of wine before I manage to eat all the peel.

Sunday, 16 October 2011

Pesto for a Saturday

The other half and I were going to go out for dinner last night, after a lovely day walking around Tynemouth market + the sea front and not being able to get fish and chips because of an hour long queue. We were going to go out for dinner, and then we sat down on the sofa, time passed and before we knew it, I just couldn't be bothered.

One of our favourite quick fix meals, and for many people I imagine, is good old pasta and pesto. It feels very comforting, so simple and I have to say I am a fan of the stuff in jars. Jarred sauces are normally the lowest denominator, home made is always superior, but the jar stuff is never that bad, making it perfect for when you can't be bothered. This time however I felt like doing it properly so set about making a quick pesto sauce, but thought making the pasta was perhaps a little too ambitious on a saturday night

Basil, Parmesan, Garlic, Pine Nuts
If you have the ingredients in, then you could make beautiful home made pesto in the time it would take to pop down to your local shop to buy a jar.

For this recipe which made enough for a meal for four, you need
- 25g fresh basil
- 25g of pine notes
- 25g of Parmesan
- A clove of Garlic
- A good glug of Olive Oil
- A lump of butter
- Salt & Pepper

I am not one for writing out recipes properly, but I thought on this occasion, for such an easy recipe I would make the effort. The basil, parmesan and garlic should first be blended into a paste, the pine nuts, olive oil and butter should then be added, then season with the salt and pepper. The clever tip I read was to leave it to stand before seasoning as the flavours alter slightly as it settles. good tip.

This *is* a very stress free recipe, but some how the other half and I managed to have a domestic half way through. We wondered if it comes to that when making pesto, what on earth is going to happen when we attempt to butcher the rabbit we have in the fridge? There's even sharp knives involved then.

Domestics aside, our pesto turned out this very vibrant green colour.

Home made traditional Pesto
With a sauce this full of flavour, we didn't really feel the need to add lots of ingredients to it, so we served it simply with spaghetti and green beans. All made, including the domestic, in less than 25 minutes, allowing us to sink back into the sofa for the rest of the evening.

Pasta, Pesto and Green Beans - simple, delicious

Saturday, 15 October 2011

What came first, the egg or the scotch egg? + A trip to The Broad Chare

I was reading The Sunday Times Style Magazine the other week (normally I am a regular Guardian/Observer reader but i fancied an overwhelming amount of supplements) and as i flicked casually to the style metre, the whats what of hotness, what did I see there in the upper echelons, to my amazement the humble scotch egg. Apparently they're sexy now. I think they might have been reinvented by some London types, you know the sort.

I can't say I had ever actually eaten a scotch egg before, but me and the other half have a joke about how they are the food of choice for dole scum, who sit around in their dirty string vests, scratching their balls, eating beetroot straight from the jar. I can joke about this because at the time the other half was a member of this illustrious full time club. It would appear this image of the scotch egg is (sadly) no more, now being served up as bar snacks and starters in the best of gastro pubs.

I had an experience at such gastro pub just last night, after popping into The Broad Chare for a swift pint and was tempted to try out their much acclaimed bar snacks, we were originally tempted by the pork crackling but as they were out of those we thought we'd go for the scotch egg. Lovely it was too, still soft in the middle, fresh from the fryer, a lovely peppery taste in the bread crumbs, and a thick layer of meat.

The Broad Chares Scotch Egg

We had thought the pub would have more draught ales but the 4 or 5 they did have were well chosen, local favourites, and there were plenty of bottles too after I had surveyed the extensive menu. What's better I have now found out where the yuppies of Newcastle hang out after work, and this is amazing people watching. The decor was also lovingly put together, flag stone floors and painted wood, frosted glass and leather snugs. The toilets also got major thumbs up. I will definitely be attempting to get a proper meal there some time soon.  

So whilst I have had a bit of a slightly off topic from the humble egg with all this talk of posh pubs, The Broad Chare's was the second scotch egg I have ever eaten. The first was of my own creation, deep fried by my own slightly paranoid hands. 

First you have to boil the eggs for around 5-6 minutes depending on the size of your egg and how runny you want it. They should then be immediately plunged into cold water, so the yolk stops cooking. The next step is peeling (very important, not to be missed unless you like a crunch) then each egg should be dusted with flour, coated with a layer of sausage meat, then coated in flour, egg and then breadcrumbs. 

That sounds pretty arduous but was actually very easy to do, then the last stage is the deep frying. Heat the oil in a tall sided pan to 180 degrees, and place the eggs in for 7 minutes.

When they come out, cut in half and you should have something utterly beautiful like this. Very runny yolks, perfect when they are being eaten pipping hot.


One of the tastiest things I had eaten in a long time. My cravings for deep fried foods has certainly been awoken. 

Maybe i'll deal with them with a few more trips to The Broad Chare. 



Wednesday, 12 October 2011

Ms Marmite's Aubergines

Aubergine Parmesan - Healthy Comfort Food

So the Ms Marmite Supper Club cookery book recently ended up in my grubby mitts and I have been pouring over the delightful recipes + meal ideas, and getting far too tempted to try my own supper club, as the book also comes with lots of helpful and practical information and advice on how to do one yourself.

Note to the previous post about living in a some what dismal shared flat is one of the main reasons against attempting this, the other would be the fact I have no living room, so me flailing about trying to make gourmet food would be in full view of all my guests.

Anyway, dreams of supper clubs aside, I thought I'd try out what appeared to be one of the less impressive but more hearty and still delicious meals from the book, Aubergine Parmesan. Since making this I have seen various versions of the recipe in numerous publications, so people with more culinary knowledge than me must also agree with my opinion that it's more impressive than it initially looks.

It's strange I have taken so strongly to this recipe as for years and years I have simply refused to eat aubergine, now I see I was in the folly of youth and am setting about correcting the error of my ways. However as I was unacquainted with aubergine when I started making this dish after looking at the pretty picture and ingredients list I hadn't quite realised how long it was going to take, therefore plans to have drinks out that evening sadly had to be cancelled.

You first have to sweat the aubergines (this is pretty ironic as really its going to be you sweating after you've fried all of them). They must be sliced thinly and covered in salt to release their excess water content. I layered mine in a colander with kitchen towel.
It says to leave them for half an hour to an hour, I quickly got bored and patted them with kitchen towel to get them as dry as possible. I was AMAZED however at how much water had come out of them.
They must then be floured and seasoned before frying in hot oil. (this is the bit where you get sweaty)

I have to toot my own trumpet here, and say I make a pretty neat tomato sauce, which is the only other essential part of this meal. well apart from the excessive amounts of cheese.
A chunky tomato sauce is layered, fried aubergine slices, and then another layer of tomato sauce. Partly for flavour reasons, partly because I had fried too much aubergine and didn't know what else to do with it, i included a top layer of aubergine before a (not so) healthy dose of cheese - parmesan and I used *cough* cheddar *cough* because I couldn't afford anything else.

It bakes in the over for about 45 minutes and comes out bubbling, all glorious melted cheese and bright reds oozing underneath. Whilst cheese isn't top of most diet lists, the lack of carbs in the meal win points for me and thus i'll class it as healthy eating. Wintery food too often includes mounds and mounds of carbs and heavy food, but this was heathy and delicious without seeming stodgy.

Recommended. Perhaps i'll serve it at my first supper club.



Tuesday, 11 October 2011

i cook in a flatshare

Some food bloggers have issues with small kitchens. Some may cook out of caravans. Some might have to deal with screaming kids whilst getting their culinary kicks.

My predicament is far worse than all of these - the complicated curse of the shared kitchen. You may have planned to cook something sumptuous and think all the way home about it planning your preparations down to the smallest detail. You then enter your house and realise your flatmate doesn't live by the same cleanliness standards as you and their are dirty plates/cups/pans (enter appropriate crockery item) all over the kitchen and debris of cat food on the floor (we don't even own a cat). And to make matters worse someones eaten all your butter and used the posh olive oil. All your plans go out the window and you curl up in your room dreaming of gleaming surfaces and fully stocked cupboards.

My flatmates aren't the worst, I haven't actually seen 2 of the 3 of them ever eat, and i mean ever. And i've lived there for almost 2 months now. But as well as the challenge of a shared kitchen, there is the challenge I have of being a very unprepared cook. I only own a frying pan and a wok, a set of knives and a chopping board (it's one of those really fun foldy ones from Joseph Joseph). If i were to set my kitchen up to fulfil all my culinary desires, well firstly there just wouldn't be room, and secondly i'd break my bank balance - this would include things like pasta makers which aren't necessarily essential but every day items like whisks, baking tins and a decent cast iron casserole dish are all missing from our kitchen.

With items like this missing, it makes certain recipes slightly more difficult, a sort of make shift cooking has been born, where what you have has to do, and thats not normally the case in cook books.

So whilst other cooking blogs might take their photos against hand varnished dining tables on cutest plates and bowls, I will make do with my £1.25 ikea plates and cook my creations in my nasty flat share kitchen.  in the north. on a budget.

Sunday, 9 October 2011

Eating on a Week Night


After that long hot spell we had last week, autumn has officially returned in proper again,hurrah. Which means I can get back to eating hearty food and wrapping myself in blankets with cups of tea, all the things i do best really. in the heat i just get irritable, uncomfortable and grouchy at being too hot.
After a relaxing weekend, and a bit too much to drink I didn't quite manage a sunday roast, rather a monday night roast was called for. This has its plus points and also some major disadvantages. Starting the week with a big plate of pork belly + crispy crackling was certainly a good thing, however getting in from work at half 6 and having to make a roast was a bit too much after a stressful start to the week. Eating at 9 left me face down in my food by the end of it - there should be laws against consuming that much pork that late at night.

Exceeding my allocated meat quota on a monday night meant that I had to be a little more inventive for the rest of the week. Fishcakes are one of my favourite things to make and although you might not think so, fit in perfectly to the pov diet. The pork belly roast also does - a cut of meat big enough to fed two people and have left overs for only 3 pounds, the fish cakes had a grand total of 2 pounds and were fresh, healthy and very very tasty.
My only problem with the fishcakes was my own impatient. Sometimes during work I will give in to all my cravings and snack constantly on biscuits and whatever treats I can sniff out in the office. Other days I will come home ravenous and want to eat that second. Sadly for making fish cakes this isn't ideal as after boiling and mashing the potatoes and mixing all your other ingredients together and making neat little patties they should sit in the fridge for a couple of hours so they keep their shape when cooking.
Can you see where this is going? Yes my fish cakes became fish flakes and I was left with a frying pan of potato-fish mix - still delicious but less aesthetically pleasing. When I have made these fish cakes before I have only coated them in flour, however this time I decided to give them a crispy breadcrumb coating. This would have worked slightly better and possibly (definitely) contributed to the failings of the cakes by trying to bind them with milk as we were out of eggs.
Either way, i used cod trimmings from the market (only a pound for a big bag) and potatoes then to flavour, a red chilli, lemon, coriander, ginger & garlic, this was served with a tomato salsa (tomatoes, garlic, chilli, extra virgin olive oil and lemon juice). A lighter option for an evening, and didn't result in eating past half 8 (in other words, past my bed time)

Yes, i took the picture of the only fish cake to remain fully formed and pretending they all turned out perfectly.
After rushing about all week - work and various other commitments, it was a lovely treat to come home to the other half preparing a very naughty, very comforting meal of crispy sautéed potatoes and home made chicken kievs. I will save the details of this for another occasion but its safe to say I felt like I had had a circular food journey during the week and returned back to massive plates of meat. the salad was the only saving grace for my arteries.
 

Thursday, 6 October 2011

A Special (Easy) Dinner


There is always a meal you associate with one person, it can be for many reasons - like my good friend Jack, he is forever in my head linked with mince in its various guises, because well whenever he has cooked for me its been made from mince. This meal is mine and the boyfriends 'thing', if i were to ever eat it in the future i'd more than likely think of him (lets hope fondly)
On friday night, the heat had all got a little bit too much, and I wanted something light and fresh and summery to see the summer off in style. I entered our local market to buy some pork belly, realising this was an unwise choice on a very stuffy day and being slightly distracted by the fish counter, i left with two very reasonably priced and pleasingly sized fillets of sea bass (£4.20 for those who want to know). I bought these on a whim, but I instantly knew what I was going to make with them.
The boyfriend and i first made this dish together what seems like a very long time ago now, but in reality it isn't even a year ago (freak out) and is a beautiful italian dish of classical flavours but that are all so easy to pick up - I mean really basic fridge and cupboard staples.
You throw some tomatoes, basil, garlic, rocket, lemon juice and extra virgin olive oil together - all diced very finely the boyfriend has to constantly remind me, pan fry the sea bass fillets in butter seasoned with salt and pepper, and serve with fresh linguine. All in all this meal can take 10 minutes to make - perfect for those occasions and days when cooking in a tiny, filthy kitchen is the last thing you want to do.

And I cleverly made the most of the left over ingredients the next day with a rocket, tomato, basil and feta (used for roast veg and cous cous on thursday evening) to make a tasty little salad number - we have some amazing balsamic reductions in the cupboard currently so they finished it all off perfectly.