Kerala

It's OK, better than baseline supermarket sardines, but rather bland, both the sardines and the added herbs. Not very expensive, so there's that going for it. Nice packaging.

I've learned a lot about food over the last 20 years(10 years lurking, 10 years registered) and it's hard to say what exactly came from eG. In any case, my reading and travel experiences were influenced by eGullet. Omelettes. I didn't know anything about omelettes beyond what we have as omelettes in Kerala,which is a very different beast. Cheffing chicken drumsticks. Thanks for making my life more difficult but also much better. Air fryer. Nuff said. An understanding of internal temperature as a concept across sous vide, oven cooking, and barbecue. And BBQ reminds me, watching people get worked up about terminology. Paella, carbonara, biriyani, cassoulet... My conclusion is that it's best to understand the original dish, but if you can't, by all means have a go- but don't argue with a native about it.

We went to the Holkham Food and Beer Fair in Norfolk last weekend. It was set in the massive walled garden at Holkham Hall. The weather was lovely, the music was groovy and the cider was fruity. Lots of local produce and I bought some. Chanterelles Venison In a cream sauce with roast potatoes and red cabbage.

Absolute top standard. It's not the only way, but for this target, this looks perfect.

Carrot thoran. Trial run for Onam family meal at my sister's.

Chilli and garlic oil. Fried egg. Manchego. Frikadelle. Mayo. Toast. Oh what a time to be alive!

In this vein...

Really, it's hard to beat a girl who works at a chip shop who's got off early and headed for the club.

Egg on toast with the last little pot of sardine pate from Portugal.

I imagine if you tossed the sausage and peas with the pasta in the fat from cooking the sausage, it would all separate properly.

Is this healthy? I'm trying... a bit. Lamb with hummus, tomatoes, radishes, onion, indeterminate supermarket salad leaves. I sauteed a clove of garlic ( seen at 2 o'clock) before doing the lamb, and the pan juices were the dressing.

Oh just a little addition. Very unconventional. At the 9 o'clock position on the plate is a hot dry garlicky fish pickle. My nephew and I with whom I share a lot of traits are the only ones who go for this.

This is from last Sunday, part of a great weekend. Lunch was at my sister's place with about a dozen family. The famous mutton biryani! With its accompanying boiled egg, mango kaddumanga pickle, an unusual apple kaddumanga pickle prepared the same way, and a nice crisp Chardonnay. Scorching English summer's day at about 28 degrees C. Perfect. ( NB Healthy mutton to rice ratio)

Perfect.

A two egg omelette with smoked mackerel. Coffee on the side rather than tea.

Lazy Saturday morning.

No pork cheeks at Morrison's in recent times. I asked the butcher this week and he said there's no interest. But they had ox cheek... Funny how these cycles go.

Well I'm ready! Thank you.

We're in the Peak District on holiday this week. I don't have my full complement of ingredients, so I'm keeping it simple. Fish pie. Salmon, haddock, smoked haddock at £10 for 3 from Morrison's. I didn't pick up any flour so it was just double cream in the sauce. Worked alright! PS Oh, and prawns!

From my Portuguese haul, seems ages ago. This is my second tin of this fish. I'm not convinced that Ray is delectable. Light and delicate in texture and flavour, almost absent. If I add pepper or chilli oil, I'm tasting pepper or chilli oil rather than the ray. I wish I could like it but... It's a shame about Ray.

Sure, but there's a wide range of texture and bite that's acceptable. The only way I've ever cooked octopus is low and slow in red wine. For the fast method, are we literally talking about a couple of minutes on a hot grill? Am I feeling brave enough?

This looks great. Not tried fish in the air fryer, don't know why. High heat, short time I guess?

Shepherd's pie. The missus just returned from a month in Nepal. She was ready for her favourite.

Keeping it simple.

The only time I ever got sunburnt. I'm sure dehydration and salt depletion played a part in making those souvlaki and plastic bottles of water amongst the most beautiful things I've ever tasted!