22.09.08: Grilled salmon, charred broccoli, and mash

Better than it looks: Salmon marinated in olive oil and a Mexican spice mix, then inadvertently blackened, anchored the plate while high-heat stir-fried broccoli coated in ho-made harissa shared space with fluffy salt-n-pepper-n-a-bit-of-butter mash. Salad of beetroot, pear and avo on leaves looked on.

SHE SAYS: The near-burn experience the salmon had actually sealed in the juices and didn't detract from the overall goodness, though perhaps we lost some spice kick. Harissa makes any veg a standout, and brocca benefits especially from the chili-garlic-mintiness. He pounded out the potats and gave us a clear winner in the comfort food stakes, esp with that touch of fresh-ground pepper tickling the tip of my tongue. Salad gave us a much-needed sweet, piquant note among all the salt-lickin'.

HE SAYS: Like Her, didn't mind the blackened quality of the salmon, it really was cooked just right. The broccoli was nice and spicy, stir frying really brings out its subtle flava, who boils broccoli these days? Mash was just right, not too stodgy and cloying, mmm, very tasty. I really enjoyed the pairing of the pear and beetroot in the salad, a fine shweet treat leaving no need for dessert.

16.06.08: Smoky salmon, nutmeg mash, and snap peas

Easy does it: She pounded the potatoes according to a nutmeg and cream preparation for the hallowed Medina Kitchen, steamed up some snap peas, and grilled a few smoked salmon fillets. A salad pepped up with true-ripe cherry tomatoes and an Apetina Snack pack vied for centre stage.

HE SAYS: Mmm, mmm good. The smoked salmon came up trumps and seemed to not stink-up the kitchen too much like previous goes. It's mild smoky-ness still left a little room for the taste of the salmon to shine through. The snap peas were al denté and fresh tasting, the mash was also tasty although I may have preferred a touch more nutmeg in the mix; still creamy and delish. The salad was improved upon by the added bonus of the Apetina Snack mix; their motto should be "Itsa better then feta!" (Maybe not.)

SHE SAYS: The salmon had good smoky flavour and griled up tender inside, slightly crunchy outside. I thought perhaps I'd overdone the snap peas - they were a little grey rather than the bright green I was going for - but looks aren't everything, as these were perfectly crisp. I don't know what Apetina even is, exactly - it's not goat cheese, though they cube and salt it to be like feta - but hey, it's delishy and Snack comes with marinated garlic, some olives and herbs in safflower oil. The combo made the salad leaves a little soggy, but it was all still quite tasty.

19.05.08: Lamb steaks with mash, peas, mangetout and shiitake gravy

Comfort food to kick off the week: lamb steaks marinated in a Mexi spice mix and topped with shiitakes cooked in the pan juices and finished with some white wine; Exquisa potatoes mashed up with marge and milk; plaincooked peas and mangetout; and a salad with the remaining halloumi cheese, new fresh bunched radishes, plum tomatoes and lotsa leaves.

SHE SAYS: It was a nice, hearty meal, but I agree with Him that the lamb was gristly and put me off a bit. What is it with lamb right now? Isn't it lamb season, shouldn't it be at its best? The potatoes lived up to the hint of luxury in their varietal name, and the double-pea dish made for a very pleasing, subtle-tasting green veg portion of the programme. The radishes were the real star, though: finally, a little heat to go with the earthy crunch!

HE SAYS: Apart from the lamb being a little too tender, after grilling for a few more minutes it turned out great, although lamb leg steaks are a little gristly, I find. Still, the meal was quintessential rustic French fare. The mash was yum and so were the peas, covered with a little white wine gravy, mmmm... gorgeous!

04.01.08: Salmon, veg, and mash

A worthy supper: the fancy veg returns, sauteed in wok oil and tossed with a spoonful of newly ho-made harissa. It's doing veg duty with a mash of anya potatoes (finally finished those), and some salmon grilled with a touch of olive oil and a spice rub.

SHE SAYS: Perfectly wholesome, tasty enough, and filling. Harissa makes anything moreish. The anyas mashed up good and fluffy.

HE SAYS: What she said.

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