I didn’t have such an early start today as I was working in Gillingham so I made us porridge for breakfast, which was lovely as I haven’t had any for ages.

I also had time to make lunch to take.  I was feeling like a Greek salad, so I started with 2 lovely tomatoes,

cucumber and Feta and also added some sugar snaps and carrots.  A grind of pepper and 1 tbsp olive oil and I was sorted.

I was stressed out when I came home so I decided to cook something.  A friend of mine, Maria, had asked me if I had any good dip recipes and I have been intending to make one up for a while.  Tonight was the night.  I put a can of red kidney beans in the blender with 1/4 of a fresh pineapple.  In the oven, I roasted a carrot, green pepper, onion, large plum tomato and half a head of garlic.  When they were cooked, I blitzed it to a smooth puree.

I was also roasting a tray of baby parsnips I had bought last week in the market.  On Sunday, Gary had made some delicious crispy parsnips and I wanted those to scoop up the dip.  It all looked good.

The parsnips were lovely but the dip was mediocre so not a recipe worth sharing.

Sorry Maria, back to the drawing board!