My fridge is almost entirely stocked with salad dressings and cheese after last Sunday. I overdid it. So I was very pleased to find this recipe to use up what’s left of the Roquefort. Nice and easy and very, very tasty.
Phil says: Mash the cheese in with the eggs until there are no lumps left. Cook over a slow fire.
and that’s all he wrote!
I’m off up to the petrol station in a minute to buy a copy of the Guardian. I hear a rumour that there will be a review of my lovely friend Alastair’s new restaurant – Home Store Kitchen in Hastings. I had an amazing meal there with Ptolemy a few weeks ago and had been meaning to write it up but as with many things, I haven’t got around to it. Anyhow, Ptolemy’s piece about it is so beautiful I’m going to send you over to it.
Here’s a fellow we met there:
and here’s a pic of me with the chef!
It was an utterly delicious meal at a wonderful magical place…
