This week we eat only scraps, hehe, fillet steaks on Wednesday,  lamb shank yesterday,this evening scallops, tomorrow tuna tartar again. 🙂

That’s my first cauliflower puree, so I researched it first and decided not to go with Hairy Bikers, who suggested cooking the cauli and then leaving it to dry and then blitzing with cream; I went with fucking Gordon- I cooked the florets in milk, then blitzed, but with gruyere cheese, seasoned well with salt, pepper and nutmeg. My panfried scallops sat on the puree, crispy bacon on top, a few rocket leaves.

That was also my little Pizia’s  first taste of cauli, she licked quite a bit off my finger. 🙂