Friday 23nd May 2026
Lunch
A Friday visit to the lovely Baker’s Yard Bakery. A very hot day which was perhaps why it was a little quieter than usual or maybe people heading off early for the bank holiday weekend and half-term holiday. But despite the quiet they had sold out of our favourite quiche.
Instead we opted to share a whipped feta and purple sprouting broccoli sandwich and a really interesting salad: asparagus, greens, chopped egg and the crispiest garlic crumbs on a bed of ajo blanco. Both were delicious!
Weekend
I headed down to London for a couple of nights with friends which included visiting the Olympic Park, the V&A East Storehouse which was fascinating, and one of Modernist Estates’ “perambulations” around Highgate before dinner at The Red Lion & Sun.
Sunday 24th May 2026
Dinner
Inspired by this week’s veg box and looking for something quick and easy to do we had our old favourite, Courgette Tagliatelle.
Monday 25th May 2026
Lunch
I turned the leftovers of last night’s tagliatelle into a frittata which we had with some hummus, a salad of leaves from the veg box, grated carrot, cherry tomatoes and sunflower seeds, and this simple salad dressing. It was like a lunch from an old veggie cafe, reminiscent of Sheffield’s sadly missed Blue Moon Cafe.
Dinner
There was some beautiful purple sprouting broccoli in the veg box so I did roast PSB and smoked tofu with mung bean risotto and tahini sauce. I’ve been cooking the mung bean risotto for over 40 years now and I still love it!
Tuesday 26th May 2026
Lunch
We headed along to Aesthete for lunch because we were both working from home. I had leek & potato soup with ciabatta and Tom had Mexican bean chilli loaded nachos from the specials board. Excellent as always.
Dinner
There was loads of leftover mung bean risotto and a few bits of tofu and broccoli so I chopped them up and mixed them in then reheated it and wilted in half a big bag of spinach. Served with fried pumpkin seeds (which it should have had last night but I forgot) and a similar salad to yesterday lunchtime but without the sunflower seeds and the same salad dressing.
Wednesday 27th May 2026
Lunch
The spinach I’d bought for last night’s dinner wasn’t looking great and I picked up some bargain courgettes at Beanie’s, our local wholefood store, so I made a ‘green soup’. I followed this recipe for Courgette & Sweetcorn Soup but skipped the sweetcorn and added in the spinach towards the end.
Dinner
Dinner out for me at Efes, a reliably good Turkish restaurant in Sheffield, and I made a mushroom and pepper goulash for Tom.
Thursday 28th May 2026
Lunch
Leftover green soup from yesterday but this time I added in some sweetcorn like the original recipe – it is really nice with the sweetcorn.
Dinner
Book group for me and Tara did an adaptation of Georgina Hayden’s Ajvar Lamb Tava from her book MEDesque. She left out the lamb to make it veggie for me and also skipped the rice but added whole baby aubergines and yellow courgette. The others had it with lamb and I had veggie sausages on the side. It was a lovely light stew, perfect for the hot weather. I had a look through the book too and it had quite a few nice veggie dishes including a spinach, courgette and feta galette which I will try and a creamy lentil, potato and garlic stew which is my kind of food. The ‘creamy’ comes from a garlic and bread sauce that you stir in at the end which sounds interesting.