So in week 2, we’ve used Jamie Oliver’s (https://www.jamieoliver.com) – Cook with Jamie. We cooked two recipes: Duck With a Plum Chutney, Stovies and Watercress, and Pan Roasted Salmon With a Rosemary and Anchovy Dressing With Purple Sprouting Broccoli. Both recipes were delicious. The second was very easy for a speedy weeknight dinner, and the sauce was great. What was interesting about this book is it gives a wine pairing for almost every dish. This salmon dish was paired with New Zealand Pinot Noir – not what I’d have picked for fish, but it was fantastic. The first dish from the book was terrific. The plum chutney was fab. We served it with an unusual cauliflower purée that had dried yeast in the mixture – from another book (On the Side by Ed Smith). Really, really tasty. The stovies were a winner as a change from mash (essentially making mash but cooked in stock with onions, then mashed with watercress and celery leaves). Next week is getting a bit more cheffy but should be interesting.