Day 213. Masterwarmer.

Dinner al fresco is the only option on a day like today. Squid and chorizo is so easy to cook, it doesn't really count as cooking; more heating a couple of ingredients in a pan. Greg and John would tut at the thought. It's basically a warm component. I'm a Masterwarmer not a Masterchef. (Don't go there...).

Tasty though.

Day 112. ¡Que aproveche!

Behind these doors a smörgåsbord of taste sensations awaits you. No that's not right. This is a Spanish restaurant, it's not Swedish. Basically the food here is exceptionally good.

Introduced to me by someone who knows a thing or two about good food, Ibérica in Marylebone leaves you spoilt for choice and I've been lucky enough to eat here on more than one occasion.

Try the jamón Ibérico, chorizo lollipops with pear alioli and the paella, accompanied by a glass or two of cava or fino. You won't be disappointed.

¡Que aproveche!

Day 40. Bread.

Today I made bread. It's the first time I've used my 'Bread Revolution' book and I'm already on the hunt for a pizza stone so I can make flat breads next Saturday. This week I kept things simple; a white, crusty, split-tin loaf. It was delicious with soup for lunch. Then for supper, Rick Stein's stir-fried squid with chorizo provided the perfect messy plate just waiting to be mopped with what was left. Not quite a revolution but most definitely a revelation. More bread making here for sure.