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Homemade Bouillon Recipe – 101 Cookbooks

As Heidi Swanson, author of 101 Cookbooks, says:

I’m not sure why this never occurred to me, but until I [read the recipe], it hadn’t.

This is a tweaked version of a recipe from the River Cottage Preserves Handbook. I’ll be giving it a go soon but wanted to put the link up now.

Today was another leftovers day. Rice unused from yesterday was put in the wok, along with some egg, spring onions and king prawns, seasoned with sesame oil and soy sauce, to make fried rice.

Lunch was just a carton of pea and ham soup.

Today I was in Maidenhead for the day. Since that involves a trip round a not very nice part of the M25, I tend to make the trip very early to avoid the traffic, and end up in Maidenhead around 7.30am, by which time I’m hank marvin. Today I decided to treat myself to a full English breakfast at Dave’s Place cafe, round the corner from the office.   It’s a proper greasy spoon, which I love, so naturally I read a tabloid while eating my breakfast.  (That’s yesterday’s Daily Star you can see above the plate.)

I don’t, and couldn’t, eat this every week but since I’d been pretty good with food since the beginning of the year, I thought I’d earned enough brownie points for this.

I kind of made up for it at lunchtime, by buying a big bottle of apple and mango juice instead of buying a big bag of crisps to accompany my main lunch of crab pate with bread rolls.

Dinner consisted of some leftover Parsi lamb dhansak from the other day.

Stew is the obvious choice for dinner on a working day in winter, especially if you take the really lazy option and buy one of those special packs of stew veg. A lovely crusty sourdough loaf was the carbohydrate component.

Lunch was at Yo! Sushi in Bluewater. It was as bland as I expected but better than going to KFC.

A hearty Sunday dinner today.

Wild boar sausages from Robert & Edwards in Reigate, served with mash potatoes (nothing fancy done with them; only olive oil, salt, a knob of butter and a splash of double cream) and onion gravy, the onions having been roasted with the sausages.

Dessert finished off the last of the Christmas leftovers, with half a panettone being sliced and broken up to use instead of bread in a middle-class version of the classic bread and butter pudding.

Perfect comfort food for a snowy Sunday and I couldn’t help taking a chef’s pride in seeing empty plates all round.