Two plates of food; knife and fork for wifey, just a fork for me. Wifey makes amazing crispy-skinned jacket potatoes. Originally she was going to have Port Salut cheese in hers and I was having the jack mackerel, but when she saw the morel and wild mushroom sauce that I'd made she decided that we could both have both fillings. That's teamwork (she tells me). The green stuff on the plates was essentially using up odds and sods. I'd served asparagus tips earlier in the week but still had the stalks, one fennel bulb left in the fridge, and the rest of the cabbage that I'd served with my home-made corned beef. Part of a packet of feta left over from when I stuffed courgette with mooli, peanuts and feta. So I parboiled and lightly blitzed the asparagus stalks, fennel and cabbage, sprinkled it with crumbled feta and baked it. If you enjoy my food posts then please consider at least liking them and maybe reposting them. Thanks.
Crispy skin jacket potatoes, Port Salut, mackerel with a morel and wild mushroom sauce (see Alt Txt)
Asparagus, fennel, cabbage, crumbled feta #cheese
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