I think it’s really important that this blog is a real reflection of my journey.  I think it’s unlikely that anybody living with oesophageal cancer is upbeat all the time.  

I had a week or so where I really struggled at the end of last year.  My chemo has been changed and the new medication took my appetite away, however I am determined to fight that.  I have banished two carrier bags of prescription drinks from under my kitchen worktop - they now belong in my shed! I realise this approach may not work for everybody but it keeps me going to be determined not to use them.  I hope that eventually I’ll bury them under any rubbish I can find!

I’m the chair, Chemo again.  I’ve been struggling mentally and with food, however I’m jotting down a new recipe for an Asian style broth to pass the time.  Here it is...

 Asian style partridge broth.

• Wash and prepare 6 partridge, cut all the meat from the carcass and place in a bowl.  Cover and put aside.
• Now place a large saucepan on the hob.  Add one and a half tbsp of olive oil and one tbsp of unsalted butter, melt this gently and have 500ml of water boiled and ready in a jug. 
• Once the butter is melted add two veg stock pots to the oil and butter and mix.  Once you can just smell it starting to char, immediately add the boiled water.  
• Next for the base veg, I use celeriac, carrot and radish or turnip. You need equal amounts cut into 1cm cubes, I use three small bowls and then add this to the saucepan, also add the carcass remains of the birds, bring to the boil and simmer for an hour on a slow heat, with the lid on the pan.  
• Once cooked, strain off through a sieve into another saucepan, remove the carcasses and discard. Make sure to squash as much of the vegetable goodness though the sieve as possible and then return everything to the saucepan and bring back up to temperature.
• Now cut the meat into small pieces and add to the pan with a bouquet garni of Asparagus (not the tips - only the stalks) a bunch of Thai Basil, two bruised lemon grass stalks and some fresh Thyme.  Add to the broth tied in a bunch.
• Grate and add a 3cm piece of root ginger along with 2 chopped and deseeded chilis, one red and one green and 2 or 3 star anise.
• Add a tbsp of coconut cream and a tsp of fennel seeds.  
• Season to taste with salt and pepper towards the back end of the cooking.
• Let it simmer until the meat is soft and tender. 
• I also use a product called chicken powder for seasoning – it’s available on Amazon.  Just a tip if you want to try this - Go careful with it as it can lift the dish to a new level, over use could make it too salty! 
• Towards the end of the cooking add a bunch of chopped coriander -  all that’s left to do is enjoy eating it! 

 Note - In the warmer months using carrot, radish and celery works just as well for a seasonal change.