Avocado and green peppercorn purée
on my home-made bread, toasted;

Brussels sprouts sautéed in olive oil with whole garlic cloves
with carrots sautéed in butter with fresh coriander (from the garden)
and chopped raw red cabbage;
mushrooms lightly sautéed with cardamom seeds,
and a salad of rocket (from the garden) and toasted sunflower seeds;

Malcolm's superb plum crumble with cream soured for three weeks.

Wine: Bourgueil