The Mock Turtle

That looks good. Is it inherently better to leave the cauliflower whole? I could exist entirely off cauliflower cheese and chips.

Thanks Emma. Yours actually looks better than his!

I don't think it makes that much difference to the taste to be honest. It looked like a bit off a faff as it involved poaching the cauliflower (first one half then turn it upside down) in milk and then using the milk to make the béchamel. The thing that made the most difference was the amount of toasty bits, the crunch of the nuts and savoury, salty, melty blue cheese.

I’m going to do that one soon. Did you have anything with it? I’d have skinny fries, or maybe sweet potato fries . Or, you know, a nice, bitter salad .

You guessed it - salad. Rocket, chicory and spinach.

I reckon skinny fries would be amazing!

I would have salad and chips. I would probably do sweet potato ones. I might do it next Sunday, actually.

Do it .

Well, we are having a Partner Made chilli for tea tonight so I'll have suffered enough.

Is there carrot in it ?

Thankfully no. But there will be large crunchy indigestible lumps of pepper.

Fuuuck. Good luck.

Oh dear. Enjoy

Yuck. Uncooked pepper in things is so horrible.

S is making something from the new Anna Jones book tonight. Squash polpette, I think. As long as I don't have to shop for it or cook it

That cauliflower cheese looks so good!

That cauli cheese looks amazing. Man, I wish Mr O wasn't such a 'functional' cook.

I might make it next week and have bread with it to mop up all that lovely cheese sauce (which explains my ever expanding girth).

S is on a roll! He chose this squash polpette from the new Anna Jones book that Ella very kindly brought over. I would never have chosen it but it was delicious. The pasta had a pistachio and lemon pesto on it which G loved.

well done S! Looking back at the last couple of pages reminds me I'm overdue a Delancey visit

No food to show here but I do have Pip's chili on the job and it's smelling good

Broccoli and romanesco cheese, with bacon and leeks mixed through and lots of mustard in the sauce

Thanksgiving prep is underway... just tucked this pumpkin cheesecake into the fridge to cool. I’ve made it a couple of times before but never managed to make the swirl work! It’s kind of wonky but that’s ok.