Thoroughly Thifty Thursday – Soup and dumplings

Remember way back when – “Fall week – Autumn here we come” during the MTM I suggested you prepare and roast twice the amount of vegetables and par boil Charlotte potatoes.

Now's the time to use them. Set down below is a recipe I use all the time and add and subtract as my leftovers dictate.

Carrot, Coriander and Chickpea Soup

1lb/500g Charlotte potatoes, peeled and diced

l large onion, finely chopped

4 large carrots, peeled and diced

2 stockpots, vegetable or chicken

1 litre of water

1 tsp mild curry powder

1 heaped tsp coriander

Salt and black pepper

Rapeseed oil

1 can chick peas, drained

Soften onion and carrot in drop of rapeseed oil for approx 5 minutes, stirring occasionally.

Add curry powder, coriander and black pepper, cook the spices with the onion and carrot for 2 minutes so that the flavours are released.

Add the stockpots, plus 500ml water and simmer until the pots have melted.

Add the diced potatoes and the remaining 500ml of water, bring to the boil then simmer for 10 minutes until the carrot and potatoes are cooked. Taste, then add salt to personal taste.

At this point you can set aside the soup until you are ready to serve.

Before serving pop 3 ladles of soup into a food processor/liquidiser and blitz. Tip the thickened soup back into your remaining soup, add the chick peas, heat and serve.

By blitzing a portion of the soup no artificial thickening is required. You also get visible vegetables with your chick peas.

Note

Don't put potatoes in with the carrots, onion and oil – the starch that is released from the potatoes means that they will cement themselves to the bottom of your saucepan!

You've got your cooked vegetables and your potatoes, just follow the method and it's ready. You don't have to include the chick peas – you could add leftover chicken – bear in mind the same principle applies – don't add chicken until after you've thickened the soup.

The flexibility with this supper is that it can be meat free or not.

Vegetarian Dumplings

100g (4oz) Self Raising flour

50g (2oz) vegetarian suet

pinch of salt

cold water to mix – enough for a firm mixture

Mix the flour, suet and salt with the water. Divide into 8 portions and form into balls. Place on top of your simmering soup and cover, cook for 20 minutes.

Beat that when it's a miserable, damp day. I know that there's fat in vegetable suet but the soup is healthy – assuming of course that your vegetables were roasted in rapeseed oil!

Leftovers for lunch tomorrow – absolutely.

Mr. Potter's Emporium

These days it's nigh on impossible to find a real butcher. In our village we're really lucky to have Mr. Potter – aka Chris.

C.R. Potter & Sons is a family business and has been around for many years – more accurately it should be “Chris Potter & Daughters” since both Cass and Kelly are involved in the business! Chris is famous for home-made sausages and burgers, marinades – everything you could want for the BBQ and then some. There's every cut of meat you could wish for and if you can't see it, ask! You'll always be assured of a warm welcome from Chris and his guys – Gary, front of house, who has been with Chris boy and man – I've never seen anyone tie a boned loin of pork so fast! More recently Alan became a valuable part of the team and Shaun looks after my beef cheeks order. These guys are really good at what they do and if you want help they'll gladly give it. You're also guaranteed a smile.

Interestingly Chris has had deals for years that the supermarkets have copied – a choice of any 3 trays for £10 and the choice is varied from braising steak, to pork loin chops, to rump steak and the home-made sausages.

On a humorous note, a while ago Chris was kind enough to let me loose where all the work happens – for a vegetarian it was work experience like no other! I needed a stool to reach the mincing machine and the guy who taught me how to link sausages had the patience of a saint!

Oh – by the way – if you want the more exotic meats, that's no problem either.

The major supermarkets have swallowed up a lot of quality businesses. Those that have survived should continue but will only do so if we support them. So, if you're passing, go visit the guys at C.R. Potter & Sons, 22 Spencer Parade, Stanwick NN9 6QJ 01933 622232.

GOM Chapter 25 : A quart into a pint pot!

Cast your mind back to GOM Chapter 9 when I mentioned the GOM going off into the wild blue yonder to do battle changing a car. I should have finished the story and said that my friend ultimately sold his car – the good cop/bad copy routine worked a treat – and he got a great deal. Erm, the one thing that no-one thought about at the time was that the new car is a coupé, somewhat smaller than his former vehicle.

“So what” I hear you say. It now dawns on us that we're all driving North – including Choo Choo who will be staying with my friend's daughter and son-in-law whilst he is away.

Common sense prevails and we have a committee meeting and decide that we should have a “dummy run” to see if we can actually fit everything into the new car.

What follows is like a scene from a Brian Rix farce (I hope there are some of you out there who will remember his brilliantly funny theatre!)

Here's the list:

3 cases to stow, 3 carry-on bags, Choo Choo's cage (which thankfully does collapse flat), her bed and food for two weeks. Miscellaneous bits – i.e. Choo Choo and me – plus a survival kit for the journey, blah, blah, blah.

To make the dummy run authentic Choo Choo and me decide the obvious place for us is in the car – a very good move on our part. We are keeping schtum (say nothing – especially in circumstances where saying the wrong thing may get you into trouble). We are keeping our heads well below the parapet.

After much huffing and puffing (and the obligatory strong language) surprisingly the dummy run works although Choo Choo and me now have several additional bits and pieces that wouldn't fit in the trunk.

It's a good job I'm vertically challenged!

I think they deserve a beer after all that work and I can return the tea towel to the kitchen which I used to stifle my giggles.

We are ready to roll tomorrow.

Health and Pastry!

My fab Pilates Teacher, Karen, recently asked me to contribute to a Newsletter – food related of course. What came up during our brain storming session as to the possible content of my missive was she had struggled to make an acceptable Gluten free pastry.

Here's an extract from my piece which you might find of interest. What is definite is that the pastry is really good.

Try this on for size :

Phil Vickery's gluten free

shortcrust pastry

Mix A

350g fine white rice flour

100g potato flour

50g tapioca starch or flour

Mix thoroughly (can do in a food processor)

Store in an airtight container.

225g Mix A as above

pinch of gluten free baking powder

½ tsp xanthan gum

2 pinches salt

110g stork margarine

1 medium egg, beaten

cold water

Method :

Place flour, salt and margarine in a bowl and mix well.

Rub into fine breadcrumbs (you can use a food processor).

Add egg and a drop of water, mix well. The texture should be nice and soft – add a drop more water if required.

Roll out and use straight away.

Xanthan gum gives your pastry a stickiness – a substitute for gluten, it will tighten.

Here are my tips :

Be precise with your measurements – it's a science!

Texturally it reminds me of making dessert pastry – it's fragile so take it easy – be gentle.

Roll out your pastry onto baking parchment into your required shape and size then flip the parchment over onto your pie filling. The recipe given is perfect for a pie lid measuring 24x24 cms. If the pastry breaks don't panic – use the pieces to patch any gaps in the edges.

I used this pastry to top a cheese, potato and onion pie and the verdict is lovely. A light tasty pastry with a good colour.

If you want to try the pastry I can save you time – all the ingredients are available from Daily Bread Co-operative Limited, The Old Laundry, Bedford Road, Northampton, NN4 7AD – www.dailybread.co.uk.

Have a go!

Wednesday supper – Spice up the beef!

Tonight's the night for using up your leftover roast beef.

Slice your beef as thinly as possible – hopefully you'll have approximately 200g (8oz). Make a marinade of 2 crushed garlic cloves (or paste) with 1 tsp of powdered star anise (or one star anise) with 1 tbsp of dark soy sauce. Place the beef in the marinade, turning to ensure it's covered. Place in fridge for 30 minutes.

Soak your noodle nests as mentioned in “Thursday supper and stir fry” - set aside.

Stir fry sauce

2 tbsp vegetable oil

1 bunch spring onions, sliced

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (or dry sherry)

1 tsp sweet chilli sauce

150ml /¼ pint water (50ml to mix with cornflour)

2tsp cornflour

Additional vegetables

baby corn, cut in half lengthways*

mange tout*

sliced water chestnuts*

red or yellow peppers, de-seeded and sliced thinly*

carrots, cut into small batons – similar size as peppers*

bean sprouts (small bag)

Heat the oil in a pre-heated wok or large frying pan. Add the spring onions and all the additional vegetables marked * above and cook for 3/4 minutes. Add the sauce ingredients (excepting the 50ml water and 2 tsps cornflour) together with the beef and the marinade, toss thoroughly on a high heat. Mix the cornflour and the water and stir into the wok, bring to the boil mixing until the sauce thickens and clears, finish off by adding the bean sprouts.

Serve straight from the wok.

Happy Wednesday!

GOM: Chapter 24 - It's that time again!

It's always with mixed feelings – sad to leave but will be great to be home – my restaurant is now closed!

This year our departure is different – we are closing up the house and all of us are going North to Indian Land to visit my friend's Daughter and Son-in-law prior to flying from Charlotte to London.

On my first “sweep” of the house, collecting all the bits and pieces for packing, a passing thought, wouldn't it be perfect if I got a final hide surprise today – I live in hope.

Here's another thought - if you are ever in this neck of the woods you might be interested to know you can sign up for a Culinary Tour of Charleston and eat your way round, sampling Lowcountry cuisine to two hour tasting of desserts or even a Chef's Kitchen Tour – if food is your bag then this suggestion is right up your alley.

Taking a break from the enormity of how to fit all my fab purchases into suitcases that I swear have shrunk since we arrived – an impossible task – I take a coffee break. Am I glad I did – I spend a happy hour watching a family of vultures (mum, dad and baby) perched on next door's dock – it looked for all the world like they were taking junior out for the afternoon and were in no hurry to fly off. Long enough for me to observe up close and personal with the binoculars – with or without them it's the nearest I've even been to vultures!

Gotta go – quick change for a return match at the Outback restaurant – decisions, decisions – hey, go out in a blaze of glory I say – Crab and Avocado Stack with Garlic Parmesan Fries. Ribeye and Filet Mignon for the GOM – worth every inch around my already expanded waistline – must get on that treadmill tomorrow!

Back to the packing, groan.

By the way...

My week began with a difference, on Monday morning, chatting to Bernie Keith on his weekday radio show on BBC Radio Northampton 9am – 12 noon (bernie.keith@bbc.co.uk) (not forgetting cuddles with his dog Riley). Bernie is the best, aided by his Producer Sarah Stratten – so lovely. I took a lunch box for them – after all it's rude not to take a small present when visiting. Bernie tasted whilst we were chatting and was very kind. Here's my latest recipe for what forms the base of the lunch box, which I thought I'd share with you.

Squashed!

1 Butternut squash, peeled and cut into small cubes

4 shallots, finely diced

2 tbsp oil (olive or rapeseed) & 1 tbsp Balsamic vinegar

mixed with 2 tsps garlic paste

salt and black pepper

freshly grated nutmeg

Serves 4-6 depending on size of serving rings

or ramekins

Pre-heat oven 200c/180fan/Gas 6

Place the squash and the shallots in a non stick oven-proof tray, season with salt and black pepper and add the oil/Balsamic mixture covering thoroughly. Bake for 50 minutes (check after 25 minutes and turn so it won't catch) and cook until soft, grate a little nutmeg over the mixture and allow to cool.

You can decant into a sealed container and refrigerate until ready for use.

Two alternatives for serving – arrange in serving rings on a non-stick oven-proof tray and sprinkle with grated cheese of your choice, or, serve in ramekins and top with grated cheese.

Bake for 15/20 minutes – check after 15. Your cheese topping should be golden brown.

This recipe is tasty served hot or cold. Here are the combinations so far :

As the lunch box served cold, a good helping of Squashed! Top with slices of the slow cooked chicken referred to in “Monday chuck”.

Add fresh beetroot to roast with the butternut squash, peeled and diced to a similar size. As a guide a bunch of beetroot weighs approximately 700g – prepared it will give you approximately 450g ready to roast.

If you wanted a completely vegetarian supper, turn the recipe into a crumble using one of my famous foil trays for convenience! If you want a speed crumble for mid-week use a ready made stuffing or panko breadcrumbs to sprinkle over the vegetables and top with grated cheese.

I demonstrated both to my students in my most recent class and it went down a storm!

On Tuesday Sarah emailed saying, “Thank you so much – that dish was just amazing! We were still talking out it today! X”.

Thanks Bernie!

Rapid Reminders!

Before we move on with our Autumn week I thought it might be an idea to refresh your memory.

If you are a lover of garlic and use it all the time, roast a bulb or two!

For ease of reference, here's the recipe again,

Baked Garlic

2 bulbs of garlic

olive oil/rapeseed oil for drizzling

2-3 sprigs of fresh thyme - optional

salt and black pepper

Pre-heat your oven to 200c/180f/Gas 6.

Slice the tops off the bulbs and place the in a small oven dish, garlic roaster or foil dish so that they fit snugly. Drizzle with oil and season with thyme, salt and black pepper.

Roast in the oven for about an hour – until the garlic has softened.

Squeeze the garlic out of its skin. Add a little more oil , keep in a tightly fitting container and place in the fridge.

You can use the paste in the same way as you'd use fresh garlic – the difference is that the baked garlic is sweeter and ready to use!

The paste will keep in your fridge for one to two weeks or you can freeze in small containers.

For your Asian/Indian/fusion recipes try and get hold of powdered star anise. The pretty star shapes are readily available in most supermarkets but, if you are fortunate enough to have access to a Chinese supermarket you can buy ground star anise which is much more practical when you want a quick marinade – you'll get a real punch of flavour using powdered star anise.

Final reminder (for the moment) – noodle nests mentioned previously in “Thursday supper and stir fry” one of my top ten store cupboard ingredients and ideal for the next post.

See you soon.

GOM Chapter 23 - Boone Hall Plantation

Across the creek is Boone Hall Plantation – one of the oldest plantations in the USA still working. Boone Hall has many strings to its bow. Its history goes way back – founded in 1681 and has been open to the public since 1956. It hosts Festivals and Special Events, from The Scottish Games and Highland Gathering each September, to the Lowcountry Oyster Festival held in January and Lowcountry Strawberry Festival held in April – you can pick your own too!

There's Boone Hall Farms Market close-by, which sells all the seasonal produce from the plantation not to mention products like jams and sauces.

Nestled between the trees at the back of the Plantation is the jewel in the crown of Boone Hall - the Cotton Dock, most famous as a wedding venue. I've attached a daytime photograph to give you an idea. We are in the best location to “witness” the celebrations. It's magical in the evening when it's lit and you also get music too.

Sunday lunch well received and we are replete. The GOM resume their crossword and I take the opportunity to snuggle up on the sofa with Choo Choo and chillax with my book – perfect.

Erm – has anyone been to an outdoor concert where the finale is the 1812 overture complete with canon fire? This may seem like a completely random question – squidged in my sofa suddenly it appeared that I was either in the middle of some bizarre action movie or worse. The loudest “boom” I've ever heard – and it continued. Trust me to choose the afternoon of a civil war re-enactment at Boone Hall to take a nap!

Tuesday – Fab Fish Cakes

I can hear the groaning – boring, boring – these are the easiest I've ever made, the tastiest and above all the quickest - time is of the essence.

You've baked your salmon – 400g – slightly less than the recipe so use 650g of mashed potato - it doesn't have to be exact. Personally I'd use just slightly less of the flavourings and seasoning.

You baked your potatoes on Sunday – weigh two/three large potatoes and bear in mind that you're about the peel them. Do not discard the skins and leave a small amount of potato on them. To achieve lump free mash put the cooked potato through a ricer – this is not compulsory – some people I know like lumpy mash!

Fishcakes

(a la The Ivy)

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillet poached in fish stock and flaked

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

Plain flour for coating

Mix together the potato, half the salmon, the ketchup, anchovy essence, mustard and seasoning until smooth. Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate.

When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.

Potato skins

Arrange your skins on a non-stick baking tray, sprinkle with grated cheese.

I'd serve with petit pois or a mixture of peas and sweetcorn if only because it is, after all, fish, chips and peas.

I'd serve with small bowls of sweet chilli sauce.

Monday chuck (Australian – chicken!)

I mentioned in “Congratulations on your new slow cooker – a marriage made in heaven!” post that rules are made to be broken. The following recipe goes against all the slow cooking principles I've been banging on about. I promise you this works.

Slow cooked whole chicken

and Velouté sauce

1.5kg chicken

1 chicken stock pot/cube

generous sprinkle of mixed herbs or

garlic Italian seasoning

2 tsps of garlic paste

Place your chicken in the slow cooker and, if you are using a stock pot, mix the garlic and stock together and spread over the chicken. Sprinkle with herbs. Switch your slow cooker on low and leave it for 8 hours.

The resultant juices give you approximately half a pint (300ml) of stock. Strain the stock, cover and refrigerate until cold, ready for your sauce.

A Velouté sauce is one of the “Mother Sauces” - a light white sauce made with stock and a roux – a Velouté is used as a base for a Sauce Supreme – my “take” on the Sauce Supreme is below

You'll need:

300ml of stock as mentioned above

15g unsalted butter

15g plain flour

½ tsp Dijon mustard

200ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – do not walk away.

Then tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 30 minutes. Season with salt and black pepper.

Add the mustard and cream and simmer for 5 minutes.

I've frozen this sauce, with the chicken and it's every bit as good out of the freezer.

Alternatively if you don't want a Velouté Sauce – freeze the stock and use as a base for soup.

There's no pressure here, you don't have to make the Velouté sauce. I've included the recipe because it's easy to do if you've the time and well worth the effort.

Back to the chuck – a word to the wise – you'll need to switch off your slow cooker after 8 hours cooking, so, tie a knot in whatever will make you remember or, more practically, set the alarm on your phone! It will not be the end of the world if it's 9 hours.

Monday supper is :

Slow cooked chicken

Leftover roast potatoes

Leftover roasted vegetables

Options for “speed sauce” and save the Velouté for a day when you've more time – use tinned condensed chicken soup – low fat version is an option – you can enrich with a drop of double cream if you wish. Leave the stock, covered, in the fridge – you'll need it later in the week.

Should perhaps call this “stress-free speed supper!”

Fall week - Autumn here we come.

Our new week begins with a reminder – don't forget to arm yourself with a selection of foil trays and steam bags. Shop smart and take advantage of meal deals, particularly meat, poultry and fish.

Your multi-tasking morning (MTM)

Roast a joint of beef – as big as you can afford and if possible large enough to give you leftovers. A roast beef lunch wouldn't be so without Yorkshire puddings – these days if you won't want to go to the bother of making your own you can buy ready-made. If you want to make your own and don't have a recipe, try James Martin's – 200g plain flour, 3 eggs, 300ml milk and 3 tbsp vegetable oil. Put the flour in a large jug or bowl, add salt and pepper, stir in the eggs, one at a time, then slowly whisk in the milk. Chill the batter in the fridge for at least 30 minutes or, better still, a day. Oven should be 220/200fan/Gas 7. Pour the oil evenly between a 12 hole muffin tray and heat until hot – 5 minutes. Ladle or pour the batter and bake for 30 minutes until browned and risen.

Instead of serving separate vegetables why not roast a large foil tray with a selection – carrots, parsnips, swede, onions, leeks, fennel to name but a few. Prepare twice the amount that you need for your roast (you'll need the other half during the week). Ensure your root vegetables are of a similar size and not too large – they will take longer to cook than the rest. You may find it more convenient to use two trays to roast your vegetables - one to serve with the roast and one for later use.

Halve the quantity of vegetables and place each half in a large food bag, drizzle with rapeseed oil, add whole garlic cloves (unpeeled) – clip or tie the bag and massage so that the vegetables are covered and leave in the fridge until required. If you've the time and inclination you could prep the vegetables a day before required. Your vegetables should take approximately 45 minutes to roast and so should coincide around roasting your potatoes. I appreciate that you probably won't have the oven space to roast the second tray – it's not vital for lunch, roast it after you've served – SET A TIMER!

You'll notice that potatoes are not part of the roasting vegetable tray. Roast potatoes are an entirely separate issue and should not be messed with! Cook enough so that you've leftovers.

Here's your side list of chores to fill your oven and slow cooker.

Wrap six large baking potatoes in foil and bake for an hour and a half, then test – they made need longer – remember they will continue cooking when removed from the oven because they are insulated by the foil. Set aside the potatoes to cool.

Wrap 400g of salmon fillets in foil and bake for 15 minutes – remove and leave to cool.

Par boil a small bag of Charlotte potatoes, drain, cool, peel, bag and refrigerate.

Slow cook a whole chicken – see recipe in the next post.

Grate your bag/box of cheese.

Enjoy your lunch.

Your final chore is wrap your leftovers separately and refrigerate – freeze any leftover gravy, it'll be great to enhance a stock for a casserole.

Muster the troops to load the magic box.

Feet up, glass of wine!

Liberation!

I find slow-cooking liberating – not a word that immediately springs to mind where cooking is concerned – there'll be no bra burning!

It might sound a touch dramatic but to illustrate how much time, effort and money you'll save I give you, the gammon, chicken and leek pie. There are three options here from the same recipe. The first is a healthy version, the second is not and the third is somewhere in between.

I will concede that you'll have to think about your shopping list but if you are now subscribing to the “multi-tasking method” you'll have jacket potatoes on your list ready to throw in the oven.

Here we go :

Option 1 – healthy

Gammon, Chicken and Leek pie

Serves 4 generous portions

Gammon joint – smoked or unsmoked to suit your taste – approx 500g

4 chicken breast fillets

2 stock pots – chicken or vegetable

4 medium leeks, topped, tailed and sliced thickly

Rapeseed oil – approx 1 tbsp

black pepper

2 tins (295g) of Campbell's condensed low fat chicken soup (this is now low salt, low fat and only 77 calories per serving)

3 large jacket potatoes, baked, cooled, then peeled and sliced

Salt and black pepper for potato topping

Seal your gammon joint and slow cook in the stock pots, do the same with the chicken fillet. If your slow cooker is big enough cook them all together. 4 hours is fine but longer won't hurt. If you have left over chicken and gammon in the freezer its an alternative quick recipe! Leave to cool.

Break up the gammon and the chicken into medium chunks and transfer for the moment into the casserole or foil tray that you'll be using to cook the pie. Reserve the stock.

Peel and slice your leeks, then soften in the rapeseed oil, set aside.

Tip the soup into a large mixing bowl. Next add a ladle of stock into the soup to loosen it, then fold in the gammon, chicken and leeks. Transfer the mixture back into your casserole.

Place your sliced potato on top, season with a little salt and black pepper.

Pre-heat your oven and bake at 200/180fan/Gas 6 for 30-40 minutes – check after 30 - until the top is golden and crispy.

Option 2 – not as healthy!

Replace the soup with a Velouté sauce. A Velouté sauce is one of the “Mother Sauces” - a light white sauce made with chicken or fish stock and a roux – used as a base for other sauces i.e. a Sauce Supreme.

Use half a pint (300ml) of your stock. Strain the stock, cover and refrigerate until cold, ready to make your sauce.

You'll need:

15g unsalted butter

15g plain flour

½ tsp Dijon mustard

200ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – do not walk away.

Then tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 30 minutes. Season with salt and black pepper.

Add the mustard and cream and simmer for 5 minutes.

Fold your gammon, chicken and leeks into the sauce.

Top your sliced potatoes with seasoning and 2/3 knobs of butter, finish with a mixture of grated Red Leicester and mature Cheddar cheese. Bake as before.

Option 3 – somewhere in between

Omit the potato, butter and cheese topping and replace with a puff pastry lid. This option can also apply to Options 1 or 2. Bake as before. You could “hit the middle” and make Option 1 enriching the tinned soup by adding double cream. The world is your lobster.

So, for those sceptics among us who think that a slow-cooker is only capable of producing stews and casseroles I hope you might be persuaded otherwise.

GOM Chapter 22: Roast beef and Husk.

By request it's roast beef with all the trimmings for Sunday lunch – in particular roast potatoes – not something you see in the US – since I won't be able to source semolina in it's natural form I'll improvise and use all purpose flour (plain to us Brits) to toss my little beauties in. I may even accept a mission and try and find a parsnip or six, you never know your luck. Yorkshire pudding here I come.

Since it's our last weekend it's appropriate to push the boat out (sorry!). I'll also do a “rib-sticking” pudding. Banana cake with sticky toffee sauce, spiked with a drop of banana liqueur.

Harris Teeter beckons.

Now it's time for the Husk bit - a treat – lunch at a restaurant called Husk in Queen Street, Charleston. This restaurant has long been on my list of places to visit so I'm very excited at the prospect.

Husk is famous for Southern food using Lowcountry ingredients. First impressions are wonderful the restaurant is bright and inviting and the staff attentive as is the norm hereabouts. The menu does not disappoint – it is changed twice daily although there are two exceptions – its cheeseburger and shrimp and grits remain steadfast. We begin with snacks of Southern Fried Chicken Skins and Crostini with Cheddar Pimento. Cheeseburgers and wedges for the GOM, Fried Catlish “BLT” with spicy mayo for me (although I don't include the bacon I'm afraid) with a side of cornbread.

You won't be surprised to hear that there'll not be a big meal this evening – expanding waistlines – phew - a truly memorable experience, hopefully to be repeated next time.

Hold the front page – roast parsnips for Sunday lunch, mission accomplished!