Bread: on Monday, Greenstein's 100% Wholewheat Loaf, made up of ordinary strong wholemeal/wholemeal spelt/einkorn flours. Tasty but a bit crumbly for some reason.
Saturday breakfast rolls: the adaptable soft roll recipe, 4:1 strong white/buckwheat flour, dried blueberries, maple sugar.
Today's lunch: quails, which I cooked yesterday as they were well pushing their use-by date, according to a recipe from Clarissa Dickson Wright. The Game Cookbook, only that used fruit chutney, which I did not have, so used damson jelly instead, roasted in foil at Mark 3 for 30 minutes: not bad. Served with sticky rice in coconut milk with lime leaves, buttered spinach, and asparagus healthy-grilled in olive oil and splashed with aged organic balsamic vinegar.
Have started the overnight rising version of the bread recipe in Laurie Colwin's Home Cooking, which I haven't made for ages.