Last week I found I was sharing my kitchen with a lone mouse who seemed to enjoy my suppers as much as I did! It stopped me in my tracks and put me right off cooking.

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Thanks only to the wonderful Nick, I have managed to curtail the Mr Mouse visits and now I am feeling more like getting back into the kitchen so it was wonderful this weekend to get back to my therapeutic session that I treat myself with when I am not working. I get that some people would think it such a chore to spend time in the kitchen cooking but for me it is relaxation and therapy. I have perfected such a lovely pesto paste that is a must have during the week to serve on toast with tomato, in pasta, with chicken, in thick Italian-esque soups. The options are endless. Its the combo of basil and rocket as well as pine nuts and walnuts that make all the difference.

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And I always top up my granola when a batch runs down making the most of whatever flakes and nuts I have in the cupboard. I guess it is more of a toasted muesli than granola as I use very little fat and sugar, just a bit of coconut oil and again whatever I have in the cupboard in terms of syrup or honey. But mostly it is just slowly baked toasty grains and nuts. Maybe it should be called Meusola. I added a pan of beautiful stewed Yorkshire forced rhubarb to serve as this is smack bang in season and taste fab with just a clementine poached with it and squeezed out, some vanilla and a touch of ginger syrup.

With breakfast and supper taken care of, it was time to address the cauliflower sitting in my fridge. I have written a few times about the mighty cauliflower and how much I love its flavour and versatility. I am always on the look out for recipes to try and this one caught my eye. I was not familiar with the term ‘tot’ but now I know it, I think there are many applications. I roasted my cauli rather than boiled just to get more flavour and also so that I could use the extras as veggies in my lunchtime salads. Ricing it with the rest of the ingredients takes seconds and then the fun shaping which could be anything you want. I love the fact these are baked beauties as I am not one for frying. But in hindsight a little bit of mozzarella in the middle of one of these shaped as a ball would be a take on arancini that I think would escalate them even further..

The recipe suggests tomato ketchup, or other sauces/dips but I opted to make supper with the addition of eggs and the ultimate dipping sauce: a runny yolk!

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