Away...

No posts for a while during the Xmas and New year break but there were some memorable meals while on hols. The spectacular roast Thirlmere free range turkey (thank you Vic’s meats at Mascot) with sour cherry stuffing for Xmas Eve (thank you for the cool change weather gods) and a whole lot of fun leftovers including a jambon persille made from the odd bits of leftover ham and some cute little indvidiual cherry ricotta cakes (see Elizabeth David’s Italian Cooking in the ricotta section for the basic recipe) to use up the last of the ripe black cherries.