Thanks, Susie, it was deeeelish. I also like fish fingers, mash and beans from time to time, which I’ve not had in ages. Must get meself a tin of beans. 
It was lovely Susie and the starter was gorgeous - Thai prawn cakes with sweet chilli sauce.
mmm Stella, I was I was there.
Today we are going to have, Gammon, R. Potatoes, Marrow & Carrots.
Today we are having a pie with a roast chicken and veg in whte wine sauce filling (sadly not home made but Lidl’s best and believe me they are excellent), with Jersey Royals cooked in skin, carrots cauliflower and broc. Was considering a lemon meringue pie but then thought two pies was a bit too much, so may follow with fresh pineapple. Will give my son opportunity to play with latest toy.
Stuffed marrow I think, using a 15p box of stuffing from sainsburys with mushrooms and a bit of garlic.
Meat eater won’t be home for lunch or dinner but can have a chicken sandwich if he fancies when he does eventually get back.
Tonight’s dinner is:- Sauted potatoes, tomatoes and onions, with a fresh tuna steak, braised celery hearts, artichokes, and red kidney beans
Having cheese and bicuits in place of a pudding.
I have never fancied the idea of fish with baked beans, do not know why. Now uber creamy mashed pots and petit pois yes. I always scoop up some mash on the back of the fork, then turn fork over and squash pots down onto peas so peas stick to pots. Infantile I know but there you go, little things as they say 
Actually come to think of it, rarely, if ever have fish fingers. I have always thought them to be a waste of money. (on the rare occasions I have bought them they have been on offer and I have grilled and put into a sandwich) Peel off the coating and see how much actual fish you get for your money. I always keep my eyes peeled for reduced or on offer fish and then either freeze or have that night.
Got the grandchildren aged 19 and 21 coming for dinner at 6.30 this evening. We are having roast loin of pork, cauliflour, carrots and cabbage. For afters I have made an apple sponge and will have custard with it.
Tonight its Bangers and Mash. I think just Toast for lunch.
Have more steak & Kidney puddings in my freezer - guess what’s for lunch!!!
chicken salad for meat eater, cheese salad for me.
Chickenburgers (from Morrisons), new potatoes and runner beans out of the garden. A lazy meal tonight.
Some sort of Chinese concoction over rice… I took some cut up pork out of the freezer… make a sauce… add some green onions cut up and call it dinner.
We are having Salad today while the weather is still hot.
Fox tail soup 
After a brevitt in freezer (similar to Mollie’s ferret but longer), I found what I thought were two big pork spare rib chops, but which turned out to be four smallish spare rib steaks so decided on a casserole. Cheated by using a mix for Somerset pork & apple, and served with diced sauté pots and sweet corn/petit pois mix.
Not sure about tonight, had considered chilli, but bit side of my tongue the other day and now have big ulcer there so chilli is a nono.
We have just had, Roast Gammon, Roast Potatoes, Swede, French beans, Yorkshire Puddings.
Salmon steaks with dill and caper sauce… and something and something else… Haven’t decided.
What is Gammon? And didn’t the Swede put up a fight? seriously… I don’t know what “swede” is either. I’m guessing a root vegetable?
I have my grandkids coming for dinner and am having my first attempt at making Moussaka. Just hope it turns out OK. Plenty of apple crumble for afters if it doesn’t!!
I think ‘swede’ is what you over the pond call rutabaga, the big hard veggie with purple skin and orange flesh. Lovely boiled and mashed into potatoes, or with carrots, in stews or simply mashed with butter.
Gammon consists of the huge muscular upper joint of the back leg of a pig (basically the thigh), which has been cured in the same way bacon is cured. This joint is then boiled (usually changing the water at least once, and sometimes adding brown sugar or some other sweetener to the last lot), it is then removed, drained, the outer skin and some of the fat (if it is particularly thick) sliced off. The remaining fat is then scored into a diamond pattern and the joint roasted and basted, sometimes with marmalade, sometimes with honey sometimes with apricot jam, sometimes with cider (all according to cooks preference)