No chips this time, but a great big fluffy Jacket Potato (i.e. one baked in its skin), and a very special salad made entirely from home-grown ingredients - this salad:
To go with it I made some Hazelnut mayonnaise.
Jane showed me how to make this. It's really easy (when you know how), but utterly delicious. It uses a whole egg, half a teaspoon of white wine vinegar and a 50:50 mix of light olive oil and hazelnut oil, all combined into a smooth creamy texture by dribbling the oil into the other ingredients through the slowly-revolving blades of a food-processor. Many people think that making mayonnaise is very difficult, but I can reassure you that made this way it is definitely not!
The final enhancement for the salad was these crunchy croutons, which I made with stale bread doused with olive oil, sprinkled with salt and pepper and cooked in the oven at a high temperature for about 15 minutes until golden. They add a very different texture dimension to a salad.
Whenever we eat steak we try to have a bottle of this particular wine - a St.Chinian from Chateau La Dournie. It is a much lighter wine than many people would choose to serve with steak, but it suits us exactly.
Incidentally, the only place in the UK where I know you can buy this wine retail-fashion is Majestic, though the place we first encountered it was in the restaurant chain called Cote. We like it so much I once contacted the vineyard directly to ask where I could buy it! Unfortunately none of our supermarkets stock it.
So here are the results:
I think you will agree that all this was a sight better than just opening a tin of spaghetti hoops....