All is ready for my special meal for tonight's visitors. I made the fish stock from Halibut bones on Friday, it is ready to be turned into the soup, which will have beetroot, celery & carrots, along with pieces of Coley (Pollock) marinated in Soy sauce. For the main dish, the casserole of Yorkshire mutton in chicken stock with a multitude of veggies is now in the oven, cooking super-slowly well below simmering, the flavours highly concentrated and super-intense. For the cheese we have Comte and goats cheese. Sharing honest food with good friends, in difficult times, that too is resistance.













