hh, when you posted I immediately looked up confit of pollack,  I could only find a confit of halibut or sardines.  Both involved chicken fat which I thought particularly nasty.  It is the on-dit that one does not mix fish with poultry drippings in polite circles.

Does anyone know brandade de morue (have I spelt that right? cannot be asked to google) anyway it is salt cod and a dish with a punch which I have not done for a while.

The venison.  I would have preferred medallions cooked with onion and deglazed with red wine, my sister does this brilliantly, served with baby new potatoes and a bright green veg but kale would be good, although darker.  Some tender leeks as well?

Locally we now have lamb shoulder shanks on offer (rather than the leg shanks), a bit tempting for the weekend?  I wonder about cooking them with puy lentils?

Nom, indeed. Now, see, you should have got Anty to do the wedding breakfast. Far more classy! 


</Nom>

Well if I ever have a wedding breakfast of my own, I will bear that in mind.


I'll just save up the capital and then you're on! (As long as I can run my own publishing business in the back room)

Burning right now is, I'm afraid, is a premade supermarket burger.
To be eaten with a scotch roll and some roasted vegetables (aubergines and peppers) and maybe some nice creamy gravy...

The name I was looking for was 'morning roll' not 'Scotch roll'.
It was actually all very very very nice.

And I have a second morning roll to eat for lunch tomorrow with a chunk of salmon I've just rescued from my ice-age-like freezer.
 

It's even better with oatmeal (and preferably oatbran as well) hh, but this will work with all varieties of oats.

You'll need a saucepan which has a lid. Start the night before. Measure out the water you require into the pan, and salt it lightly. Measure out the oats, and steep them in the water for at least a couple of hours if possible: they should plump-up considerably. Then, bring the water to the boil, and turn it down so that it's just rolling; keep stirring it regularly until the mixture just starts to hold to the side of the pan and 'string'. Turn off heat, shove on lid, leave until morning.

 In the morning you may require a tad more water, because the oats will have soaked up even more liquid: if so, boiling water from your tea-kettle or cold water from the tap are equally fine: just add what you need, and return the pan to heat. Once it's boiling again, transfer to serving bowl and serve (unless you're a slut and eat it from the saucepan). Chez Dough it's eaten as it is, though others add milk, cream or yoghurt. In country farms in winter, Bovril was sometimes stirred in, and I occasionally add tamari. I'll sometimes even add dried cranberries instead, though I find most sweetened porridge an abomination, and would certainly never add sugar, syrup or even honey, but then I've never had sugar on cereal either.... Up to you, old chap!       

It's a very hit-and-miss measurement, hh, because depending on the oats and the way they've been rolled, their capacity for absorbing fluid differs dramatically, which is why different manufacturers' directions vary so much. The average portion would need about a standard mug-full of water, but might take between three and five tablespoonfuls of oats: try three for starters, and if the mix is really sloppy when its boiled, introduce a little more to the hot mixture overnight: too much and you'll end-up with something halfway to an oatcake.

Even that's approximate, because I don't use rolled oats, much preferring oatmeal porridge (different texture, different taste). But see how you get on with the rolled oats first, before deciding whether you'd like to proceed to the real thing....