A meaty start to the week


We had slow cooked pheasant for Sunday lunch and an evening meal at my parent’s house of pumpkin stuffed with a veal and liver terrine.

Last night it was chipolatas, with a potato, butternut squash and carrot mash (made with clotted cream) and an onion, celery and Madeira gravy.

This morning, less meaty but still setting us up for a busy day, I am just about to go make scrambled eggs and smoked mackerel on toast. Good morning!


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