Sensory: tastables.

(Those are peppercorns that were his eyes...)

He's happy now, but his futile attempts at vegetative propagation, in a net under the stairs, will not save him from his fate, which is to be peeled, boiled, rolled in dry semolina flour, and roasted in duck fat. As an accompaniment to the Easter Day roast, chicken with...

... yellow peppers and yellow cherry tomatoes, well stuffed with garlic and sprinkled with parsley and paprika. I came across the idea of using yellow peppers for Easter years ago, as a healthy way of introducing the yellow of egg-yolk, butter, daffodils and general springiness into the dish. I like roasting chicken on a bed of soft vegetables; anything goes: peppers, aubergine, celery or celeriac, salsify (the stuff in tins or jars that tastes of nothing but absorbs the chicken flavours wonderfully), whatever. I also added onion - Roscoff pinks, of course - and courgettes. The potatoes have to roast separately, however, to be crisp.

And finally, how wonderful is the new toaster, here glowing in delicious promissory action. Three small white slices - grand Brié coupé - for Tom, two large malted brown ones for me, all ready at once. There's luxury!

~~~

Many thanks to Zhoen, for suggesting a sensory theme to help cure my slight photographer's block! This is going to be fun...