15.10.08: Quorn cutlets with tomato and veggie sauce

She masterly pan-fried two lemon-pepper quorn fillets. At the same time, She grilled a green and yellow pepper, spring onions and aubergine, then mixed it all up with a jar of Lloyd Grossman's chili-tomato sauce, shaved off some parmesan, and voila, tonite's dinner! A fig, physalis, pear, beetroot, watercress, spinach and rocket salad patiently stood by the side of the stage ready to perform.

SHE SAYS: Sauce was def. improved by a few slugs of wine, but I missed the fat, silky slices of regular onion. A quorn patty is like the best big chicken nugget ever, so just go from there in your imaginative assessment. Unlike Him, I was beginning to find our salad combo a little tiresome, but it was still v good by any normal dinner standard.

HE SAYS: Its been a little while since we had this culinary creation. The quorn was ever so crunchy and the sauce, mamma-mia! it was awfully tasty (I think the added red wine gives it a distinctly rich depth of flava). I didn't mind the spring onions replacing the regular variety She usually puts in the sauce and the peppers brought a sweet note and crunchy texture to the plate. I'm not yet tired of the figs or for that matter, sweetfire beetroot, in the salad and the pear was a nice touch too.

29.09.08: Jamie's tasty fish bake with mixed leaf salad

He cooked up Jamie Oliver's version of fish pie which includes fillets of trout, potatoes, lots of fennel and onions plus a cream, parmesan and anchovy sauce, all finished off with a crispy breadcrumb topping. A mixed leaf salad with avo, physalis and radish stuck its head round the corner while the lime wasabi dressing played lookout.

HE SAYS: Didn't take too much prep to conjure up this beauty. As the nights draw in and it gets a little nippy this dish will become in handy to warm ye cockles. I believe I cooked it a little too long because the creamy sauce had reduced significantly, still good though. The crunchy breadcrumb topping was a nice touch and very satisfying to dig in to. I'm not that familiar with trout but it tasted pretty good and is good for ya (although maybe next time I'll try it with salmon). The salad was standard but then the wasabi dressing pepped it up to another plane.

SHE SAYS: I was looking fwd to this, but was wary of the anchovy content. (I like fish sauce, which usually is mostly anchovy essence, but the full-on anchovy fillet thing grosses me out.) Never fear, I entirely forgot about those bits as I sank into the pie's luxurious textures. I thought the sauce was perfect, wouldn't have wished it less thick. The fennel and fennel seeds were perfect flava foils for trout, which I suspect would taste a bit musty without robust herby offsetting. Agree with Him that the breadcrumbs gave the whole thing that down-home comfort food edge.

28.09.08: Spelt penne with veg and tomato sauce

When Sunday means simple: She stirred up some panetta cubes, shallots, portobellini mushroms, capers, and an orange pepper with some glugs of red wine and a basil-tomato sauce from good ol' Lloyd to coat some spelt penne pasta (it's back in stock!). Shavings of grana padano took top honours, while a salad of figs, toasted sunflower seeds, avo and mixed leaves peered over the edge.

SHE SAYS: Soothing and subtle, nothing you shout about, but something you quietly enjoy and linger over. And it's all the more endearing for being easy and quickish. I do think pancetta cubes are not the world's most exciting seasoning - there's a shallow undercurrent of hamminess, not a smoky or salty surge of it. Capers gave us the most interesting note, as they tend to do. Sunflower seeds held their roasty own against the playfully seed-textured figs and creamy avo.

HE SAYS: Funny, unlike Her I thought the sauce was pretty rich and bold. With the cheese, capers and red wine it was, to my taste, salty and tangy (two flavas I especially enjoy). The spelt penne was lighter in texture, also less glutinous then it's wheat cousin and did a good job of holding and delivering the sauce to me gob. Agree with her that the pancetta did not add too much to the plate and we probably could leave it out next time without forfeiting taste. The inclusion of the figs always brightens up the salad, their appearance reminds me of passion flowers, which are also sort of beautifully alien looking, but figs are probably nicer to nibble.