I adapted tonights food from various recipes and ingredients I had, some in the stock cupboard, some culminating un-wantedly in the fridge.

This is slightly adapted from "Leiths Cookery Bible" and apologies to them, but I am slightly fed up with the original asparagus in their recipe, even though it`s in season, our taste buds need a rest from it, it can get a bit cloying in flavour when you eat too much.

"Scallops with Cabbage , Chick peas and Kohl Rabi."

Use a can of chick peas if you must, I have used 4oz from dry and that is about enough.
I have 12 scallops and have taken the beardy bit off, but not the orange bit, this is always debateable.

Keep the chick peas warm and add some stir fried cabbage, a couple of toms, some spring onion and a small amount of chilli.

Get a pan, extremely hot, like a very hot thing, and sear the scallops each side, then throw lemon juice on them ,just to make sure they are dead.

Now for the Kohl Rabi.

Take the smelly green beast out of the fridge from where it arrived from the "organic veg box" and put in the nearest bin.
I`m sorry foodies, these things became untrendy for a reason, they look great but taste awful.

Kohl Rabi,now that's an interesting one I'd never heard of before.

A very nice food day yesterday.

Brunch was ground beef kebabs with a firey chilli sauce and I finally got to grip with the intense heat of the cast iron Le Creuset pans with basmati rice.
Simply boil it for 20 seconds, stick the lid on , turn the gas off and it`s perfect pretty much ready when you need it, it didn`t stick at all.
Taking recent advice, I sprinkled chive flowers throughout it, and it was wonderful.

Then I popped down to the farm shop , bought some organic pork and asparagus and made a flan with the ingredients with the addition of some melted brie and a roasted pepper.

I thought you all might like to know food post readers, that I have just been booked for my first ever professional catering gig as a chef, using my own ideas which will be for a company do in July for rather a lot of people in a strange kitchen.
I`m chuffed and nervous!
Previous catering jobs will not count!

Good luck with the catering gig mart,and please share with us afterwards.

Indeed I will, although probably not at the time I am doing it.
We intend to film the event from planning to pudding.
Having watched a few DIY chef videos on YouTube, they are notably quite poor or simply taken from TV, or worse still, festooned like a wrestling match in glitter.
I believe that people need to be shown how to make good food on a budget without using branded produce, whilst of course introducing people to new music!