It's Always More Complicated

This week's bread (last week's having developed mould, chiz chiz): a loaf of Matthews Cotswold Eight-Grain Flour, as ever v nice.

Saturday breakfast rolls: adaptable soft rolls recipe, 4:1 strong brown/buckwheat flour, maple syrup, dried blueberries, perhaps a little on the heavy side.

Today's lunch: beef short ribs casseroled in red wine with garlic, 5 pepper blend, bay leaf and thyme, served with Red Velvet sweet potatoes peeled and cut into chunks, parboiled for 10 minutes, then roasted in a mixture of avocado and roasted pumpkin seed oil in a hot oven for 30 minutes turning occasionally, and sugar snap peas stirfried with star anise.