Friday, 20 April 2012

hugh fearnley-whittingstall's warm salad of mushrooms and roasted squash

So, Ana's out tonight with the laydeez having cocktails (and cote de boef it turns out) in The Depot, and having completely crashed out with Milo after dropping Ana off, I'm keen to put myself back to bed. Only this time using the tried-and-trusted method of two bottles of vino collapso, and a good book.

However, that two hour power nap peps me up slightly more than I had allowed for. So rather than getting an early night I end up, well, updating the blog at 01:16 having first watched the Osprey's put the Dragons to the Sword on BBC Wales (Shane Williams: Legend), slightly drunkenly collecting Ana on the Best Bike Ever, listening to the Horrible Histories soundtrack, and then phoning Dr Robert Peter Manwaring. An Englishman.

Fortunately for the purposes of this blog, I also managed to squeeze in a little experimental creation which despite my drunken fumbling with a very-large-but-mercifully-slightly-blunt knife, was bloody delicious. Behold Saint Hugh's Warm Salad of Mushrooms and Roasted Squash:

I have to say, despite being one bottle of Rioja, one bottle of Vouvray and a cheeky sloe gin down, it really is lovely: Rich and earthy, but offset by the creaminess of the blue cheese, and the peppery-ness of the rocket. Not for nothing is it in the 'Hearty Salad' section, and we'll be having this again, hopefully when I'm not as drunk - although does that matter?

Wine Time
Rioja and Vouvray. And Sloe Gin. Although if you're being sensible, a light red would work really well, so actually a young Rioja, or maybe a Cote du Rhone to offset the pepper of rocket and the seasoning.

warm salad of mushrooms of roasted squash - Hugh Fearnley-Whittingstall, River Cottage Veg! Everday, p94

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