Butterbeans and chorizo

Softened onions; mixed in cumin, soaked saffron and some chopped rosemary, then a tin of tomatoes and a drained jar of roast red and yellow peppers. Added chorizo, chopped then fried hot until a bit crispy and butterbeans, soaked overnight then cooked earlier this afternoon. Simmered until not so liquid; spinach (washed extremely thoroughly by Maggie) stirred in at the last minute just until it wilted.

fish fingers (posh ones)

Monkfish, as an experiment, fried with a highly experimental crispy coating of quinoa flakes, ground linseeds and hemp seeds, chilli, cumin, smoked paprika, all stuck on with a beaten egg. The coating worked rather well although I think monkfish is probably better used in a fish pie or kebabs.

With sugarsnap peas, potato wedges and tomato sauce (4 large tomatoes peeled and simmered to thickness with a pinch of sugar, some balsamic vinegar, and a squeeze of tomato puree). Followed by bananas and custard.