Gotta love the mackerel.

In celebration of the end of January and the long awaited payday, Dr W and I took Friday off to sleep in and potter around the shops.

It being payday and (almost) the end of January we decided we deserved fish and chips so headed to the local shop to find that Hugh Fearnley-Whittingstall's campaign is making itself noticed!

I genuinely recommend mackerel and chips! Smaller but meatier than cod. Good stuff.

This song by folk singer Chris Wood is the most beautiful fish and chip shop ballads ever. Really. Listen all the way through.

Looky. A Carlton Ware orange preserve pot. Best find of the weekend along with an 80s/90s Viyella skirt suit and a pair of Bally court shoes. Love it.

But anyway. A visit to the farmers market has determined the theme of this week's food. Cheese. Lots of cheese.

Today, a very ripe Goat Willow from Loosehanger Cheeses. A mild, gooey, silky goats cheese in a little log.

Toasted Goats Cheese on Spelt and Rye bread (well done Morrisons) served with chicory and walnuts.

So while Dr "The Squirrel" W got to work on the walnuts (Christmas surplus), I prepared the chicory by slicing a little of the bottom and peeling the leaves off one by one. Gosh I enjoy doing this.

If you're not a fan of fuzzy fruit (think peaches, apricots etc) chicory may not be for you but it's delicately furry, crunchy and slightly bitter leaves are a fantastic alternative salad base.

Dress the chicory leaves with the following- toast the shelled walnuts in a dry pan, scatter some over the leaves. Mmmmm crunchy. Blend the remaining toasted walnuts with olive oil, sherry vinegar, salt and honey to taste.

Toast the bread, spread the cheese, toast the cheese. Eat with the chicory.

Toast and cheese is an awesome combination anyway but this is sweet, walnutty (it's a word), toasty, creamy and crunchy. Really good and very easy.

Here's to The Week of Cheese!