30.12.08: Turkey and sweet leek pie once more, plus red cabbage

It's a D4D record; same main course 3 days in a row! but these are quality leftovers, people. The Cornish pasty-like turkey and sweet leek pie served us right once again, and the addition of red cabbage conveniently taken from the freezer made Her feel like nothing so much as a smart '50s housewifey type of gal. Simple salad of rocket and Sweetfire beetroot felt the extra pep of the wasabi-lime once again, too.

SHE SAYS: I was actually looking forward to this - again! Turkey leftovers never tasted so good (tho' I used to make a mean turkey tortilla soup). It's esp good with the tangy red cabbage for contrast. Salad continued the royal purple theme with panache, and the combination of sweetfire + wasabi dressing cleared my sinuses.

HE SAYS: Hit me baby, one more time. Me luv some turkey pie! The red cabbage provided yet another seasonal accompaniment to the plate, and I was sad when the last bite of pie entered me cake hole and I knew Christmas was over for another year. The simple salad was simply bliss with the inclusion of the firey and shweet beetroot and hot and tangy wasabi dressing.

26.12.08: Quorn, black bnz, red cabbage, and baked butternut squash

Can you believe we cooked at all the day after Christmas? We're saving the considerable turkey leftovers for something special, you'll see. So on with the dinner show: She heated up some leftover balck bnz and another container o' red cabbage, panfried some lemon-pepper quorn escalopes, and baked a butternut squash with a touch of maple syrup.

Squash seeds toasted with sage, celery salt, black pepper and oregano made a fine snacky accompaniment, while a dutiful salad of radish and leaves held upt he raw food portion of the programme.

SHE SAYS: Wow. That was some seriously bland butternut, even though it got a typical treatment of olive oil, maple syrup and salt 'n' pepper. Puzzling. Bnz had a good second outing, at least, and the red cabbage did its usual sugar 'n' spice number with a touch of the tart about it. Can't help but love crunchy chickeny quorn, and the seasoned squash seeds almost made up for their ho-hum counterpart.

HE SAYS: Yes, a shame about the squash, I think skinning and cubing it before roasting it delivers better results. Other then that, all was good: the bnz retained their herbiness, the red cabbage flexed its sweet, vinegary muscle and the quorn added the crunch to the plate. The salad was a plain palate-cleansing affair but it was the squash seeds that were too fantastic to describe in a few words, so I won't even attempt it.

25.12.08: Traditional turkey dinner and birthday cheesecake

Dessert first: He made the most sumptuous birthday cake She's ever had (yes indeedy, he made it), the macadamia toffee cheesecake from Ottolenghi. Behold and be jealous: that's a deep cheesecake base made with real vanilla bean; a handcrafted macadamia nut-brittle topping; and lashings of praline-like caramel draping the base. (We did wait til after dinner to dig in, but it deserves top billing, doncha think?)

He also sourced the giant prawns you see before you, and boiled 'em up good to serve with some M&S salmon mousse and fresh leaves for a jolly xmas starter at His family 'ome.

By the time we got to the main course, we were all a little out of focus. His mum and youngest bro tended to the turkey; His mum did the sprouts and red cabbage (it's her recipe, after all); bro sorted out the roast potatoes with a rubbing of goose fat, and the two bros together managed a gravy. What was She doing, you ask? Chilling out in the den with a movie (a birthday girl has certain privileges).

HE SAYS: The cake was a little daunting but came out great, lots of steps and only a few mishaps along the way to create a very tasty volcano from close encounters. The rest of the meal was also satisfying; the turkey especially came out all nish and tender (maybe it was the ample strips of bacon that were laid on its back while cooking). Me mum's red cabbage was not better then my modified version but a little less vinegary and intense. The 'taters roasted in the goose fat also never fail (well, how could they?). Oh, and the giganto shrimp were surprisingly tasty for their size. Loads of food with no drama makes for a happy christmas.

SHE SAYS: I admit to misgivings about the prospect of xmas dinner his year, and quite happily also admit they were unfounded. The monster prawns were sweet and easy-peel, given extra flavour by bro-in-law's coriander-chili dressing. The big bird was perfect: golden, tender and juicy. I didn't really need gravy, but took a smidge for tasting purposes (not bad, not fab). The potatoes were equally amazing, but I could only eat one by the time I got around to them, much as I wanted to have more.

Red cabbage was the main course stunner, prompting me to ask what might be different from the 14-yr-old recipe we've so carefully archived, and lo! All these years we have missed out a few cloves to spice things up. I could have guessed but didn't. Notes will be made.

Now, the cheesecake. Oh my. The base was so densely rich and mildly sweet, I would have happily had it alone. But then I would have been denied the delights of the fudgy caramel, plus the crackling roasty macadamias. A blissful balance of nutty and nectar, not to mention creamy and crunchy. (Thanks, sweet thang.)

18.12.08: BBQ pork loin with roasted butternut squash and red cabbage

Colour me winter: He finally dared to open our treasured bottle o' bbq sauce from The Salt Lick, marinating a pork loin that He roasted and basted with care. Also getting the over treatment was a butternut squash brushed with maple syrup, olive oil, salt and pepper. A plain salad of mixed contintental leaves peered at the main plate with interest.

SHE SAYS: Oh my, I'd forgotten how this thin, sweetly seasoned sauce can tickle the tastebuds - expertly and with feelin'. Pork was the perfect vehicle, and this configuration tenderly did the sauce proud. Still marvelling at the soft magic of butternut, somehow so much more satisfyng than sweet potato. The red cabbage was divinely tart, as expected, and the whole ensemble made a feast for the eyes.

HE SAYS: I was tempted to get a couple of racks of ribs at the store instead of the loin. I'm glad I decided not to as this came out so, so good and although the ribs may have been more authentic (in a Texas cookout styley) they probably would've yielded less meat and more fussing about. I slow-cooked the pork for about 2.5hrs, letting it get all buttery in texture. The butternut squash was cooked with just a drizzle of maple syrup so wasn't overpoweringly shweet. This meal is definitely a late entry for meal o' the year, probably not winning against this one, though.

13.12.08: Quorn, red cabbage and roast potatoes and Jerusalem artichokes

She cooked, warmed up and put together the plate tonight, consisting of the first batch of the annual red cabbage He made earlier in the week, Quorn lemon-pepper escalopes, and plain-jane green salad. For a party commitment's sake, He was unable to sample the delights of the roast potato, Jerusalem artichoke, lemon, tomato and kalamata olives dish from the new bible. Fortunately, She did the taste test and sampled the goods in His absence.

some seriously roasty potatoes with Jerusalem artichokes, lemon and sage

HE SAYS: It was good to taste the fruits of my heavy labour, cooking the massive amount of red cabbage that I prepared last week (5 hr cooking time, which, in the process, stunk out the place and probably the neighbour's gaff too). It turned out pretty perfectly, with a good balance of shweet and tart. I had to nip to a xmas party of my own so didn't get to taste the potato and Jerusalem artichoke bake (our oven sucks and it took a little while to bake to perfection but subsequently I have sampled its wonderment). The quorn did its job of being a mild, crispy foil to the extreme tastes of the cabbage. The salad was relieved not to compete for attention and was quite happy to act as garnish for a change.

Her dainty sampling of the gourmet vegan veg

SHE SAYS: Don't cry for me, all-two-readers: after we hastily downed our basic dish of tart cabbage and crispiness, I settled down to a chicks-only dvd and, eventually, a small, hot bowl of the incredible potato-J. artichoke-lemon-olive etc bake. Oh my. Jerusalem artichokes are the undiscovered country of subtle gourmet flavour. Those blandly unappealing raw slices transmogrify into something that feels like potato but tastes like fresh, grass-green artichoke. The acidity of the lemon, tomatoes, and olive brine didn't hurt, but I think the J-arts are in a league of their own as veg. Watch this space!

Not to give short shrift to the first red cabbage enjoyment of the season. It had the magic balance of sweet to tart to spice, and I wouldn't have minded some more (only 8 containers left).

06.07.08: Magic lentils, coleslaw and asparagus

She took it fairly easy with the ever-reliable magic lentils plus last nite's coleslaw topped with grilled asparagus.

HE SAYS: These lentils I likey a lot, so much taste, so little washing up. Coleslaw was good second time round and the asparagus added a surprisingly simple and inspired element to the plate. Thumbs up, forks down.

SHE SAYS: The coconut dal never disappoints - this batch was creamy and satisfying, with just the right smidge of bitterness from the curry powder, plus a refreshing ginger kick. Man, raw cabbage sure is filling! I wouldn't say the coleslaw got noticeably better overnight, but it didn't suffer. I happened upon the little pack of asparagus in the fridge and didn't want to waste it, so a quick heat-bath under the grill with swabbings of olive oil and salt 'n' pepper brought out its sweet, starchy quality.

05.07.08: Grilled fish tacos with cilantro-lime coleslaw

Jonesing for a new fish dish, she trawled some back issues of The Splendid Table's Weeknight Kitchen newsletters for this crunchfest of a dish: corn tortillas snugly encasing lots of raw red cabbage with sour cream, lime juice, coriander and sweet onion that topped chipotle-marinated and grilled haddock with a little help from some avo. Salad with pre-julienned beetroot, Jersey jewel tomatoes, and excellent Jubilee strawberries got the balsamic treatment for added, tarty contrast.

SHE SAYS: This was good, but not the knockout dish I thought it would be. We figure the coleslaw needed more of a cider vinegar kick.... We have v. little choice of corn tortillas here, so ther bland blanket o' starch didn't add a lot. Still, the marinade was fairly spicy and the fish notably fresh and good-for-ya. These strawberries are v sweet and best of the season yet, esp with a little balsamic drizzle to bring out the big berry tang.

HE SAYS: Trying to recreate our fav fish tacos of yore from our fave mexican restaurant was a bit daunting but She made a noble attempt, not quite hitting the mark but still tasty and authentic enough to bring back some taste flashbacks. The fish, although not the recommended red snapper, was actually very tasty, it seemed the marinade was its secret weapon. I went back for seconds, oh yes I did. The strawberries for our dessert/salad were already so sweetly good, yet with a splash of balsamic vinegar, they bettered themselves - and how.

02.07.08: In and Out

While out at the White Horse Pub knitting group, She nibbled on smoked duck salad and swigged strawberry Früli...but as the salad was on the small side, she tucked into some Dorset Cereals 'tasty, toasty spelt, barley & oat flakes' with yoghurt back home.

Meanwhile, He heated up an M&S feast of lamb kebabs, red cabbage, and oriental noodle salad with a coriander-chili dressing.

HE SAYS: It's been a while since tucking into these lamb skewers and I hope it won't be too long before we meat again. Mixed with mint, coriander and garlic these deadly sharp needles of pleasure were a great addition to the rather eclectic plate. The red cabbage waz not in the same league as our homemade version but it was different enough in its taste intention (fruity and rather sweet compared to my tart and citrus like version) to raise a smile of approval. The Asian style noodle salad satisfied the fresh, tangy and spicy part of the show too.

SHE SAYS: My salad was super-delish: the duck slices were very tender, with delicate smoked flavour, the rocket was fresh and crisp, and the dressing was sweet-salty and light - but it all didn't quite a meal make. I have the cereal every single morning, and I still love it. It's one of the less sweet ones, with pumpkin seeds and roasted hazelnuts as well as some dried fruit. With some mildly savoury yoghurt it makes cereal-for-dinner almost a treat.

14.04.08: Salmon, asparagus and the last red cabbage

She made a pretty plate: salmon poached and then broiled with rosemary, thyme and dill; boiled asparagus; and the very last of the big batch of red cabbage from the freezer. Pear, grape and blue cheese salad bore witness to the scene.

HE SAYS: Firstly, a minute's silence for the last of the red cabbage...it seems like only yesterday I was chopping like a madman, 3 cabbages and a load of granny smith apples, boiling and reducing for what seemed like days, stinking up the place in the process. Well worth it I believe, I think it yielded 12 portions which have intensified in flavour over time in the freezer and given us a quick and easy side dish to a variety of meals in a pinch. The salmon from our local fishmongers was nicely poached with herby flavours, didn't mind making room for the extra piece from Her plate either. The asparagus was nice and al denté, not grey and boiled to death like my childhood experiences of same veg. Salad, oh salad, how we like the way you keep suprising us with your persistant tastiness, oh yeah.

SHE SAYS: It was one of those very rare nites when I was off my food (turned out I was on the verge of my usual change-of-weather lurgy). Though the salmon was perfectly fine, fairly flaky and fresh-flavoured, I gave most of it to Him, picked at my blameless asparagus, and dutifully spooned up my portion of tangy red cabbage. I made better progress on the salad, as the pungent blue cheese proved irresistible in partnership with the sweet, fresh fruits.

23.03.08: Pork roast with colourful veg and sweet-chili dressed salad

Something special for Easter: His decadent apricot-and-sausage-stuffed pork with red wine reduction gravy; Thursday's leftover carrots roasted in the pan; virtuous steamed choi sum with ginger; and 2nd-to-last batch of the red cabbage.

As if that weren't enough, He was inspired by Her recent food sleuthing to recreate the mmm-worthy salad dressing from Itsu: She figured it would work with fish sauce, pepper jelly, and mirin - and if She's wrong, we don't wanna be right,

HE SAYS: An easy and delicious set-it-and-forget-it special. With the carrots already pre-cooked, the red cabbage defrosted and ready to go and a generous glug or two of red wine added to the gravy it turned out to be a nice lazy Sunday night dinner with a boozy twist. Yum! Agree with Her, it's Meal o' the Year.

SHE SAYS: I'm going to stake my claim right now: this is Meal o' The Year. I know, it's only March, so this declaration can be a little demotivating, but honestly, this one had it all: fresh, sweet, intensely savoury and tender, mildly bitter and light, deeply sweet-roasted, tangy, meltingly tender, crackling crunchy, crispy and tart...what more could you want? I lingered over the fall-apart pork with its heavenly gravy as long as was decently possible, and made sure to polish off all of it before attempting the rest of the plate. V. pleased He mixed up the sweet chili dressing - it reminds me of the nuoc mam sauce from Pho Tau Bay's vermicelli salads.

26.02.08: Salmon, potatoes, and red cabbage

Simple salmon grilled with olive oil and salt, pan-fried Charlotte potatoes with rosemary, and the highly reliable red cabbage (only two portions left in the freezer, more's the pity).

HE SAYS: I thought the salmon was cooked perfectly and simply, and the potatoes were delish with the added rosemary. Red cabbage ain't failed me yet.

SHE SAYS: Using up some leftover rosemary gave the potatoes a nice lift. Although Charlotte potatoes are promoted mostly for salads, they browned up crispy on the outside and stayed velvety on the inside after lots of dutiful sauteeing in a touch of peanut oil. Salmon had a good, clean flavour, and the red cabbage was as divine as ever.

20.2.08: Lemon & pepper chicken fillets w/Moroccan sweet potato salad

She made pan-roasted M&S Lemon & Pepper chicken fillets with red cabbage (3 more to go!) and Moroccan sweet potato salad from The art of simple food plus a Piquant sauce from Ramsey's fast food.

HE SAYS: The bread-crumbed chicken cutlets turned out crispy and were a swift replacement for Tesco pork chops which despite being well within their sale by date when cooked smelled and tasted off and were binned in favour of the quick and easy cutlets. Thankfully no pan juices were added to the sauce and it turned out to be a nice dinner anyway. The new addition for the evening - the sweet potato salad was sweet, zesty and yummy and was a perfect companion to the tart, tangy red cabbage.

SHE SAYS: What he says plus boycott Tesco's fish and meat.

29.01.08: Slow-roast pork with gravy and veg

Sunday dinner on a Tuesday: In an adaptation of a Return of the Naked Chef recipe, He slow-cooked shoulder of pork with sliced peaches, lemon thyme, and stuffing, and served it up with a red-wine, garlic and green onion gravy reduced in the roasting pan. Sideshow: roast carrots, another appearance by the famous red cabbage (4 more to go!), and a salad of spinach, celery and grapes.

SHE SAYS: Oh. mah. gah. The roast was comfort food at its finest. I was not too proud to lap more gravy out of the pan after dinner was officially over. Red cabbage splendid as ever and roast carrots held up their end of things nicely. Salad did its job as virtuous palate cleanser. Meal o' the week, already!

HE SAYS: Mmmm! Turned out rather nice, considering my timings were a little off. As She said, the gravy was magnifique. The pork was juicy and the carrots, after cooking for what seemed like days, turned out nicely as well.

21.01.08: Grilled chops and veg

Grilled trimmed lambchops, baked carrots, and red cabbage, with ALT salad on the side (avocado, lettuce, tomato). Super easy and quick, since She marinated the chops and baked the carrots with olive oil, thyme, red wine vinegar and garlic the day before (and yes, we're still digging into the stash of red cabbage He made weeks ago).

SHE SAYS: Filling and tasty; like the way we have almost every primary colour in this dinner! I have three truly fab carrot recipes now: this one from Cook with Jamie, one from Eating Well, and the carrot salad from Medina Kitchen. Mmmmm...carrots...

HE SAYS: Lambchops were nice and tender, red cabbage again very good; the carrots were another welcome new addition.

14.01.08: Fishcakes

Thought we'd try the Two Fishwives smoked haddock fishcakes again, after a long hiatus. The steamin'-hot red cabbage is from the same giant frozen batch as last week, and the steamed mangetout poses as a virtuous side veg.

HE SAYS: Fishcakes were blander than I recall from previous experience, had me reaching for the Crystal. Red cabbage continues to tingle the tastebuds. As for the snowpeas, they were nice and crunchy, but failed to deliver on taste. Mangetout = mangepoo (this time).

SHE SAYS: Now I know why we stopped getting these: sopping with potato mash and not enough fish, these never fry up crispy and firm like they should - they just fall apart in wet chunks. I remember them being smokier, at least, and these had little flavour. Mangetout was bo-ring, but would have been soothing next to a tastier main. Red cabbage saved the plate.

02.01.08: Quorn and veg

Pan-fried lemon-pepper quorn escalopes, pan-fried anya potatoes, leftover greens from last night, and some of the red cabbage He made 10 tubs of about a month ago and froze.

SHE SAYS: I heart quorn. The red cabbage is scrumptious. Anya potatoes not so good for frying (waxy).

HE SAYS: Red cabbage just gets better after freezing. Enjoyed the posh chips.