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We’ve had a little hit of winter with a dusting of snow this morning. It makes everything look clean and tidy. Bright and white. The forecast is for a thaw to so we will be back to mud but it’s nice for a day. It’s even nicer right now because I’m sitting writing this with a cup of tea and looking out on the snow. I’ve got some beef fat in the oven that I’m rendering down so the kitchen smells of roast dinners and is warm.

The gardens are starting to look like winter too. The beds with nothing in them for the winter are covered with mulch or membrane and the tunnels are packed with salads to last over winter. The brassica growth is slowing right down and we’ll pick what we can over winter but we’ll have to be cautious not to exhaust the plants because they will pick up once the light and temperatures turn, which actually isn’t that far away now. The shortest day is on December the 22nd.Menu ideas for this weekIt has to be LAMB TAGINE  with the lamb shoulder, I often use lamb necks so a shoulder is a treat. Cook the dish long and slow until the bone just pulls out of the joint and the meat can be forked apart. Serve with rice or flatbreads. I’ve added more chickpeas and more veg so it will feed us for 2 dinners. I love a cook once eat twice dish !If you don’t like to eat the same thing two days running just portion up the remains and freeze or refrigerate. It will keep in the fridge for a couple of days.Roasted vegetables with tahini dressing and white beansLike artichokes, baby beets, carrots and anything that’s a little sad in the back of the veg drawer in the fridge.I often just scrub the veg and cut it into the same size pieces without peeling. Roast it in the oven, with a little oil and some herbs, until tender. The skin will help to keep it together but the flesh will be soft and delicious. You can eat the skins.A great meal on its own or serve with greens or saladLeek and potato soupPasta with a green sauce.Steam the chard and blitz it up with sautéed onions, garlic, butter and some strong grated cheese. You can use a little stock from the pasta water if you need to thin the sauce slightly, it depends how well you drain the chard. Stir the green sauce through the pasta season to taste and serve lovely and hot.Poached eggs on toast for breakfast on Sunday. With a huge pot of fresh coffee.Tiny individual apple crumbs

You need a little treat when the weather is cold!Beth

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