Sometimes, I just don’t feel like cooking a formal “meat and two veg” dinner. So we have what we call “bits”. Here we have stuffed vine leaves from a tin, a selection of charcuterie from Tesco, a few bits of artichoke, and four dips. The orange coloured one is made from our home-grown carrots, with yoghourt in the middle. Then there’s hummus with dukkah sprinkled on it, a beetroot dip I think I invented, with pine nuts on it, and (probably) an aubergine dip.
Clearly, what’s missing is bread and wine. See below…
