Food cooking and eating – stories and ideas from a passionate foodie

Archive for February, 2016

Left over Phil

“We’ve had leftovers all day”. It felt like an accusation from Janie it wasn’t. It was a comment based in fact. And actually good taste – both eco and money wise, as well as in the tastiness of the food.

I did counter that at least our morning porridge wasn’t recycled!  Having said that, it was leftover led all the way from then on!

Lunch was simple. Half a pot of bought in soup (sorry, expediency does happen sometimes, midweek when you are desperate to have something quickly. Some seem quite good to me!). Adding some lemon juice, a bit of watering down, and a mushroom or two…and two day old bread (microwaved to revive it, as it was dried out). Plenty for lunch – and we managed a pud too. Left over from yesterday of course. Thanks Karin! Cold and with a bit of left over cream, a fabulous lemon soufflé .

Dinner? It had to be built around two sausages, kept in fridge last two days after cooking on Sunday. Just too good to miss. I chopped them into very small bits. Fried off a shallot ( just love their sweet power, but not their hyper lacrymating effect), a few almost wrinkly dark chestnut mushrooms, chopped finely, a few bits of old basil leaves (last day of an aged plant). Garlic, dried mixed herbs and a bit of lemon juice and Worcester Sauce. Threw in a few tomatoes, and tomato purée and Bob is your veritable uncle.

We had it with linguine. And of course, some grated Parmesan. Just love the warm glow that happens for what feels like a pretty free meal. Just do it more. You know it makes sense!

£700 per family – £12 billion a year in UK


I think Jamie Oliver’s Food Waste Campaign is spot on.  His web site has many ‘how to use leftovers’ tips, as well as how not to create too much in the way of leftovers in the first place!  See it here – click on the blue bit!


The Plough, Duloe Cornwall

The website by-line does hit the mark here:

“Good food simply prepared well”

Visit the web-site, and you will see lots more, including the sample menus.  And you will wish your screen had scratch and sniff buttons.

First, we need to get back to the basics – before we go anywhere near the food!  What makes eating out a pleasure?  Ambiance? The team who serve you?  The style of greeting?  The décor?  Janie always says that the best decoration a restaurant can have is customers.  The Plough certainly have them.  And they also have people who work there who love what they do. The owners (the usual perfect set up of chef proprietor, and partner who is head of front of house) – Richard and Louisa set the tone and style.  Everyone was attentive on our two visits of the week.  They all know and love what they do.  And the food reflects that.

Meal one was after our long, dog-legged journey to get to our week long break.  So we were ready for the soup course (I broke my January fast with beer here – it was always planned!).  So, two pints of soup later, I was more than ready for my Moules, this time cooked in local cider (The fabulous Cornish Orchards – about 800 metres from the Plough).  Also, sweated leeks rather than shallots.  It was- considering this was my 3rd bowl of mussels in a week – just spot on.  Every mussel was fully open – like they should be – and sadly, sometimes aren’t.  Without asking, extra bread arrived for the essential mopping up of the unctuous liquor.  Janie commented how quiet I had become.  I go from garrulous to quiet gourmand when the food is this good….

Keeping it simple – J just wanted good old fashioned Steak dinner.  It was Sirloin – and medium here was just cooked through (like it is meant to be).

They know their suppliers well too, obviously.

P1010207 (3)

And now, the last night. We ate our way through most of the specials board… we shared a starter.  Scallops.  Just look at them.  None of these sea creatures died in vain.  Each would have been quite proud of the way they had been treated I feel.  J commented that they were perhaps the best she had ever tasted.  Shared?  OK – I muscled in (see what I sort of did then?) and had 3 of the 4. Jane was saving herself for the Smoked Haddock…and I followed fish with fish – OK – Gratinated Crab is not quite the same as Scallops – but I was certainly fished out by the end!  As was Janie – but just look at the food below…

And then silliness took over.  We were full – but had a fun dessert – Fangelico Affogato.  Translates as ‘flooded’.  Lovely local ice-cream, with a cold espresso to drown it in, and an Almond based liqueur to either drink with or pour over too.  (I originally wrote ‘purr’ – just a Freudian slip…).


We did photograph it – but too late – just emptiness and mess…sorry.  But we are not sorry to have found this gem of a place.  You cannot hide enthusiasm and being a food fan.  The team at the Plough don’t.  And neither will you.


The pudding just wouldn’t wait to be photographed…





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