Week 3 started with a big leftover roast chicken to play with. The roast was great but I always love making meals out of the leftover meat. Lunch on Monday (and Tuesday, and maybe Wednesday) was a chicken and couscous salad with toasted almonds and lots of parsley.
Mid-week saw the surprising addition of pheasant to the table, which we roasted with chorizo, butter beans and thyme. A really nice last-minute meal, and the picture doesn’t do it justice. The recipe called for a whole bird but we were given some breasts, so chucked them in instead.
I had a little more time for breakfast, or brunch really, at the weekend, so made scrambled eggs and smoked salmon. I make this dish regularly anyway but it’s always nice to see how other people think it should be done.
Lastly, eggy bread. Arguably the best of the week. I’ve never made it before but it was always brought out at weekends when I was growing up. We always called it eggy bread too, rather than french toast. I fried some apples to have with mine and crisped up some bacon for the boy, but we both added lots of maple syrup. A lovely end to the week.