We started this morning with a freezer inventory of both freezers. Sometimes you lose track of what's in there, and we thought it would be better to design some dishes around what we have, rather than keeping on buying and cooking new things. We were amazed at some of the finds!
This three egg omelette was made with some scotch eggs the chef had made and frozen earlier in the year. We added some fresh baby spinach, mushrooms, freshly grated parmesan cheese, garlic chives, thyme, sage and dill.
Lunch was Salt Cod (Brandade) Croquettes, made from Sveta's father's home-cured salt cod - again a freezer treat. For dinner we are heading to Posh Spice for a review complete with a Bollywood show.