Ho ho flippin' ho!

I always kept a fiendishly difficult combination lock on mine. That way the cows couldn't escape ...

OH NO! Now look what you've done, Ants!!

Anty x 2345 with 45% state tax
That Nige one sounds as though it'll pack a hell of a taste punch. Broccoli, anchovies, garlic AND gorgonzola?? Nomnomnomnom. Maybe a little rich though with Creme fraiche and butter as well. Still, on the flippin' list it goes. 

In view of the fact the recent Spring weather is about to be replaced by a burst of Winter I have made a stonkingly robust casserole, bursting with onions, herbs, various veg and something that isn't a vegetable Now gently puttering away and already starting to smell pretty damn good.

Needless to say, being a Delia disciple, I used frozen onions, herbs from a tube, tinned veg and stewing steak. Oh damn, that's let the beef out of the bag Sorry resident veggies

   Mort  Actually the last programme was OK I think, although I only watched half of it

This is the greens with lemon recipe I mentioned before which I think will look so fresh and colourful and will burst with tangy flavour.

2 large handfuls of spouting broccoli, kale or any tender young greens, butter, a little olive oil, 2 cloves of garlic, lemon zest, juice of ½ a lemon

Bring a pan of water to the boil, salt it lightly and cook the greens for no longer than a minute or two. They must retain their crispness. Drain and set aside.

Warm the butter and oil in a shallow pan, peel and crush the garlic and soften it in the butter. Add a little grated lemon zest (a couple of teaspoons), then, as the butter starts to froth, squeeze in the lemon juice.

Lower the greens into the pan and toss them gently in the hot, lemony garlic butter and serve immediately.

Haven't cooked it yet but Ower Nige says it goes well with pork chops or lamb.  I imagine it would be nice with duck or any other fatty meat or perhaps with oily fish?

Marbleflugel, as Frank Zappa said,

Call any vegetable and the chances are good - that it will respond to you!

Call and they'll come to you
Covered with dew
Vegetables dream
Of responding to you
Standing there
Shiny & proud by your side
Holding your hand
While the neighbors decide
Why is a vegetable
Something to hide?

I made up a batch of St. Delia's Bolognese ragù today, much of which I shall freeze for future pasta dishes. It sat in the oven merrily bubbling away, reducing, for some four to five hours, turning a gorgeous mahogany colour. I've just had some with some tagliatelle (home-made this time, martle!) and some Parmesan and sun-dried tomato bread - delicious.