Roasted butternut squash, sardine cous cous, tortilla de patatas, steamed red cabbage, squash patty and wild leaf salad.

5th April 2020: I have been removing last year’s tomato stalks to make way for this year’s new tomato plants. To ensure that no disease is left in the soil or passed on to the new plants, we burn the old stalks in the bread oven. To take advantage of the hot oven, I halved some butternut squashes and put them in a roasting tin with some olive oil, salt and pepper, and covered with foil. I then used them for lunch the next day.

Leave a Reply

Your email address will not be published. Required fields are marked *