Sunday 19th May
Lunch: Roast Lamb cooked in a slow oven with Rosemary
Roast new potatoes cooked in olive oil and sea salt
Selection of vegetables: broccoli, green beans, sweetcorn, mashed swede and roast parsnips
(Fry sliced onions and then remove from pan. Add a little more fat and a large spoonful of plain flour, mix well adding milk. Return onions and stir. Season to taste)
Summer pudding: Line a bowl with buttered bread, fill with summer fruits. I used raspberries and mixed summer fruit selection (bought frozen as it is cheaper). Seal with more bread. Cover the top with cling film and foil and weight down with another bowl. Put in the fridge for about 4 hours or longer.
Serve on its own or with cream or ice cream
Tea: Carpet Picnic
sardines on toast
crunchy bread sticks
(made in bread mixer - technically they are supposed to be french bread sticks but mine never come out big enough to look like french sticks!)
Cheese cubes - mix of cheddar and goats cheese
Beetroot slices (tried these today and they didn't go down too well!!)
Selection of cakes left over from the week!