Tidied the freezer and founds some Rhubard, so knocked up a quick Apple and Rhubard Oaty Crumble yesterday. The warm aromas of toasted oats and cinnamon was nice. One to be done again in larger quantity.
Heading into slow cooker season, in unseasonal, almost Mediterranean, weather, by knocking up authentic Ragu alla Bolognese. Minced beef and pork, soffritto, passata, white wine, milk, bay leaf and seasoning. Slow cooked for six hours. No photo, we all know what it looks like.