A meaty start to the week

DSC_0127

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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s