What a few days!  I cannot begin to express what an amazing day I had at the Paralympics on Thrilling Thursday.  I thought my eardrums would burst when David Weir won his race the sound in that stadium was unbelievable.  It was a day full of love and friends and their families and every single person in a brilliant mood.  Me and James had a giggling fit at the mobile wine seller who woke us up from our woozy watching of the wheelchair basketball by screeching “cupofwiiiiiiiiiiiiiine?” in a strange high pitched voice with his jaunty tagline, “last chance!”

I’ve spent the weekend with Ptolemy in the Wadhurst / Hastings area as I was DJing at a wedding solo.  Wow, it’s hard work to play solo for 4 hours but I had a good laugh at everyone doing the conga. At one point a guy with a broken foot gave me his crutch to hold while he did a tango with his mum.  That was a classic DJ moment!

I got locked in a toilet at one point for 15 minutes but that’s another story…

When I got home I was craving fish pie, mostly due to my visit to Alastair Hendy’s Home Store Kitchen which was FABULOUS FABULOUS FABULOUS.  I am going to write a little review when Ptolemy sends me her pix.

Until then, here’s the coleslaw I made to go with it (I adapted Alastair’s fish pie recipe from Home Cook) which was a slightly modified version of Vincent’s (I used Savoy cabbage and a lime instead of a lemon and forgot about the garnish).

Vincent Price’s Coleslaw

1 small white cabbage, shredded finely

1 onion, peeled and finely chopped

4 large carrots, peeled and coarsely grated

2 oz sultanas

8 oz can of pineapple cubes, drained

Juice of 1/2 lemon

1/4-1/2 pint mayonnaise

Salt and black pepper

1/2 red pepper to garnish

Mix cabbage, onion, carrots, sultanas and pineapple in a bowl.  Combine mayonnaise with lemon juice and seasonings.  Toss salad in mayonnaise until well coated.

Apologies I don’t have time this morning to translate the imperial measurements but will try and come back and do that at some point…

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