What do your meals look like (show me pictures)....

Geographically challenged dinner of potato rosti, roasted breaded chicken, courgette namul and miso glazed aubergine.

Tortilla-less chicken soup. I first simmered the chicken in the Mexican spices I used for a rub a few weeks ago. Once the chicken was done I shredded it. In the meantime I sautéed some onions, added the chicken broth (filtered through cheesecloth) followed by the shredded chicken. Added chopped cherry tomatoes, avocado chunks, cubed cheese and freshly squeezed lime juice to the bowl. It was delicious with a spicy flavor but not too much heat. Cilantro would have been a welcome addition but we didn't have any.

Classic bistro meal of confit de canard with roast potato and haricot verts sauteed with shallots. The sous vide wand has turned a meal i could only eat in restaurants into something manageable at home. A sous vide bag needs maybe a tablespoon of duck or goose fat, as opposed the 500ml+ required to submerge the meat for slow cooking the traditional way. I batch cook a lot of duck legs in the sous vide, portion and toss them in the freezer. They just need to be finished for 15 minutes under the broiler or in the air fryer to crisp up the skin.

Over in the ‘For the Love of Produce’ thread I mentioned I’d taken in a whole bunch of Pumpkins for my daughter who’d bought them to decorate her house. Not something I’ve ever cooked or eaten before, so a fun challenge to see what I could come up with.

Experiment 1 - Pumpkin Tortillas.

Filled with a spiced Aubergine filling. Each 6” tortilla wrap works out at 34 cals.