Dr W can cook.

I have been treated this week. Dr W, who works about an hour away from home compared to my ten minutes, has managed to get home before me and start cooking.

I realise that I do take over in the kitchen. I am aware of this. And it's a bit silly because Dr W is a very good cook but for practical reasons I generally cook because I get home first.

But this week has been lovely. When Dr W and I were first together and when I used to work irregular late shifts he would cook me toad in the hole for when I got home. Nice man.

Dr W's Toad. Cook the sausages with a little oil and make a batter using the following- 110g plain flour, 290ml milk, 2 eggs, salt and mustard powder.  Chill the batter for as long as possible and when the sausages are starting to brown, turn the oven up and pour the batter over them and cook until risen and crispy. We use a deep dish so that you get a crispy Yorkshire pudding top and a nice doughy underneath. Use a wide, shallow dish if you want crispy all over!

We've also had pork meatballs (minced pork, egg, breadcrumbs, Worcestershire sauce, S&P) with fried mushrooms and potatoes cooked in a delicious veg stock (made with end of veg box onion, carrots & leeks).

Meat and three veg. Excellent venison sausages (same as the toad, 2 packs for £5!) with savoy cabbage, very carrotty carrots and mashed swede. With red onion gravy.

Cook the sausages in the oven, boil and mash the swede with butter, S&P, steam/boil the carrots & cabbage. Cook the thickly sliced onion in olive oil until soft then add water from the carrots, a good stock cube, a splash of sherry vinegar and a sprinkle of mustard powder.

We had eaten very well this week. All thanks to Dr W.