Monday's Menu

It’s granola season at the hut. I struggle with eating breakfast during the week, I get bored easily, and I was so over porridge. I’d eat a mouthful and then not so subtly put the bowl down for Claudia to finish off (she loved me!) So last weekend I baked up a batch of Nigella’s granola (from Feast). What’s not to love about roasted Almonds, seeds, honey, and raisins? I made another batch yesterday but added some flaked coconut, pumpkin seeds and golden raisins as well. During the week we served it with strawberries, mango and rhubarb. Now I can't wait for breakfast.

As mentioned on Friday we took delivery of a box of goodies from Mount Gnomon farm. So pork dominated the menu all weekend. We’re not complaining though. Rob slow roasted the shoulder for three hours in the Weber on Saturday. Then yesterday we blasted it in our oven under the maxi-grill, that thing is wicked, I could see the skin blister! That crackling, I have to say, was perfectly cooked, shattering as you bit into it. It was then warmed up again in the Weber sitting on some sliced fennel, baby carrots and bay leaves, and served it with roast potatoes, the pork was deliciously juicy. Oh dear I’d better stop otherwise I might start drooling on the keyboard.

Finally, as it rained most of Saturday we were happily stuck inside, after lunch I fell asleep on the window seat with Claudia as a foot warmer, for several hours!

I thought I’d better do something worthwhile, so I measured out and chopped the dried fruit for two Christmas cakes (sultanas, currants, raisins, dried apricots and prunes).


Maybe the menu might have to be a little healthier this week (looking at what you eat all week is a bit of an eye opener) maybe even some salads and green vegetables! 

Top row: Scrambled eggs on Pigeon Hole sourdough toast, Granola with Greek yoghurt and strawberries, Italian sausages on mash with peas (an excuse to eat relish), creamy mushroom, bacon and pea fettuccine, spring vegetable risotto.

Middle row: Mount Gnomon bacon and egg roll, Sweet Envy jam doughnut and pecan sticky bun, Mount Gnomon chorizo, tomato and lentil risotto, dried fruit soaking in brandy for Christmas cakes, the roast pork shoulder (from guess who).

Bottom row: The pork served with roasted fennel and carrots, a pear poached in red wine, cinnamon, vanilla and thyme, our granola fresh out of the oven, this morning with rhubarb, gin and tonic season has started.