Posted: 22/01/2016 at 12:11
Back from trip to farm shop - laden with food for the next week. We have braised oriental-style brisket with noodles tomorrow, a pheasant to pot-roast for Sunday, Monday will be haggis and neeps for me and a pasty made from leftover pheasant and black pudding for OH, Tuesday we'll have sausages, bacon and cabbage cooked together in the slow cooker sort of French 'chou-croute' style, then we have pork chops with fennel, and cauliflower cheese for Thursday and Friday. That's the week taken care of.
Tonight's supper is Cock-a-leekie soup made with the remains of the chicken we had earlier in the week.