Professor Boletus (aka Clive Lawson) cooked Gurnard last night. Inspirational. Baked with shallots, cherry tomatoes, star anise and Oregano, with a side dish of creamed celeriac. The transformation can be seen below.
Gurning Gurnard
In Brighton, where we picked up a large, gurning, red gurnard from Shoreham Harbour for supper. I will post a photo tomorrow, plus recipe which Professor Boletus will be concocting shortly. We shall be following the gurnard with a Gallette which you can read about here.
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Haute Route and Mont Blanc
Long absence from posting, due to silly work pressures. Anyway, 2 weeks in the Alps in August resulted in completion of the Haute Route (across the glaciers, Chamonix to Zermatt), and summitting Mont Blanc, from the “esoteric” Italian Route (14 hours). Pic below is me, Rob, and Brydie on the summit, 8.45am. More to come.
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Andrew Duff 