Vacherin, Tomato Chutney, Port

We splashed out on some Vacherin, and it was worth every penny. We picked it up at Waddesdon Manor, where they have a good selection of Rothschild wines and some cheeses to accompany them.
Our friends gave us some green tomato chutney, brilliantly fruity and sharp, and we dug out some port :) Altogether a rare and indulgent supper. Roll on Christmas. 

Vension & Red Wine and Rabbit & Wild Mushroom sausages, Cauliflower cheese

The sausages are made by a very nice man who sells them at the farmer's market. This weekend I got Rabbit and Wild Mushroom - which were a very dark colour due to the mushrooms -fantastic flavour. And Venison and Red Wine - which were very red inside and super delicious.
That stall is fast becoming my favourite: the venison chorizo, the sea beet, the crazy mushrooms, the amazing sausages - all made by hand (where applicable). I chatted to him about where to get Sea Beet. I want that to be my first trip in the new car :) Can't wait to go foraging!!

I also made a cauliflower cheese - because really what else can you do with a cauliflower? I was niftily upsold it at the market whilst getting some carrots, "Cauli and a cabbage for £1.20?"
Cauliflower cheese? Hmm, not made that before.
"A nice January King?"
I've never had a January King before.
"They look great. Yes please. Very good upsell." Smile.
"Well, there's no good growing it, if you can't sell it!" Job done.

Matt was very nice and said it was delicious but there was only so far he could go with cauliflower. I asked when I should cook with it next: response, "At least six months" :) 
It was lovely tho' - bechamel cooked with bay leaf gave a lovely savoury flavour, and mustard is fantastic with cheese. I cooked the cauli for 10 minutes with some lemon juice in the water, so it was nice and white. And not overcooked, thank god. There is no rescuing an overcooked cauliflower : /

Two-cheese burger and chips

Blue cheese mixed into the burger, then Davidstow cheddar on top. Woop! Its very dairy. Its very good.
Burgers cooked on the griddle - nicely striped.
Good greens from those nice 'living salads' boxes. I can't decide if they're unacceptably wasteful (all that compost being chucked out) - but the salad is really lovely - soft and crisply fresh at the same time. Good flavour. Room temperature - none of this cold crunchy tasteless watery nonsense. A proper slicing tomato and good fat chips. Sometimes you just want burger and chips.

Omelette - paris brown mushrooms, ewe's cheese

Matt makes a great omelette. Here's a guest entry from him.

The fresh ewe's cheese is really exceptionally good from The Elm's Organic Dairy, Friar's Oven Farm, West Compton, Somerset. Made with unpasterised organic ewe's milk, it gives an omelette a fresh sharp taste, but with gorgeous creamy texture. Delicious when hot. The mushrooms are also farmer's market - delicious round flavoured paris brown mushrooms. Eggs obviously organic, large, and a bargain at farmer's market £2.50 a dozen! Darn fine meal.