I’ve cracked it – everyday bread – “everyday” meaning healthy enough for every day (even for someone too inactive to be spendthrift with carbohydrates), and “everyday” meaning easy enough to bother making even on a workday (when all I am looking forward to when I get home is a hot bath and a glass of wine).
Onions and garlic are pretty well the only fresh foods that I regularly eat out of season.
This is a recipe for people who like their chocolate dark, who like expresso coffee and olives and beer and marmalade.
Many middle-eastern recipes use goat meat, or lamb that is from breeds much less fatty than Australian lamb, and the spice profile is designed for stronger flavoured game meat. It means they often work well for kangaroo.
I’ve planted a tray of Telephone peas, one of Oregon Dwarf Snow Peas, one of Diggers Climbing Snow Peas, and one of Aquadulce Broad Beans. The Aquadulce were chosen because they are an early variety, and this far north our broad bean season is short.
This is porridge to convert non-porridge eaters!
I thought I might share this little trick with you, because it took me a ridiculously long time to think of it. It’s such a simple little trick, but it saves so many failures.