A blog of two halves I realise that my slightly experimental cooking might not suit everyone’s tastes, however, this might make you smile and will hopefully show that there’s no snobbery within my continual fight, it’s basically just about finding whatever can be eaten and enjoyed. I would like to introduce to you… Mini Fillets, Mash and Gravy from KFC, very tasty and quite easy to eat. I did tweak it a little by adding a side-dish of carrots at home and I fried the potato brown but, it truly is a credible addition to my diet. I’m not about to trade Champagne and caviar for it but it could easily be a once a week or fortnight addition!! In contrast, during the same week I prepared two types of fish carpaccio which have become one of my go-to meals over the past year. Here are some notes on how to prepare your own carpaccio of Lemon Sole or Salmon. Ingredients Two large fillets of Lemon sole or Salmon Per plate: Three teaspoons of olive oil Five cherry tomatoes Zest and juice of half a lime Two cm piece of grated root ginger Pinch of chilli flakes (optional) Salt and black pepper Method I generally make a base of olive oil on each plate, then prepare thin slithers of fish (you can do this when it’s part frozen, for someone who hasn’t done it before it would be easier) I generally now do it from fresh with a very sharp filleting knife). Arrange the fish in a single layer on clean plates then finely chop the cherry tomatoes and sprinkle over, add the grated ginger, chilli flakes and seasoning. Finally add the lime juice and zest, sometimes some finely chopped coriander to garnish then cover in cling film and cure in the fridge fridge for around 8 hours before enjoying. I am aiming to find a good rustic loaf that will crisp up well, which would add carbohydrate to the dish. Whether it’s one or both of these ideas that draws your attention, I hope there is something enjoyable here for your menu this week.