This is the first dish I've made using some of the ingredients together with veg from the garden.
Ingredients are the outer leaves of the romanesco, swish chard from the garden, onions, turmeric, chick peas, butter beans and shavings of Spenwood cheese.
My first successful sourdough loaf. Previous efforts had been disasters, probably because I didn't let the starter mature for long enough and it was cold in the kitchen. The starter was from Annie Levy of Kitchen Counter Culture fame (kitchencounterculture.co.uk/) and I used a mixture of rye and spelt flours to make the dough.
Lightly toasted sourdough rye/spelt bread, chickpea and butter bean pate with turmeric and chilli, Spenwood cheese and tomato relish.
Using leftovers from previous meals made from my True Food Co-op shop plus the rest of the squash and romanesco, bubble and squeak, and some veg from the garden.