Y U M Y U M

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This simple meal was prepared with tinfoil. In an oven. I learned that from Jamie Oliver a million years ago, watching him prepare a duck roast.

I stuffed some feta cheese into some tomatoes, mixed a few kinds of oil, paprika, lemon juice mixed herbs, paprika and himalayan salt with my two super inexpensive (I prefer the inexpensive kind) sausages, some super soft white bread (I like my bread white, I like my choclits brown, I like my salami fleshy, I like my wood a dark mahogany to ebony but I can’t afford it) and some lemon drenched parsley. I don’t like parsley unless it is super crispy. Anyway – this was really yummy and I enjoyed how it looked when I plated it. Gordon Ramsey’s voice “PRESENTATION IS KEY” echoes through my mind when I plate food. I am not an accomplished chef but I’m the kind of person who can put so much love into my food, that I can make an anorexic person with ridiculous eating disorders actually want to eat. (RAW salmon drenched in lemon with samphire on the side – she didn’t even like eating fish. That might be the biggest culinary compliment of my entire life.)

Almost everything except for the spices came from Tescos. Tescos has been pretty good to me lately.

I’ve been cooking my meals with an Almond oil made by a company called ‘East End’. I found a small bottle of it in my mother’s kitchen cupboard, it’s got a completely different taste to any oil I’ve ever used before and it’s delicious. I recommend it.

My very favourite kind of oil is Argan oil, I found a very obscure …and expensive…. one from directly from Israel. It was completely worth the price – it comes from a farm that there are photographs of on facebook – they take great lengths to produce a super strength product and it’s got multiple uses. I initially bought it for the stretch marks on my breasts, which it caused to fade immediately (it has to be a consistent thing and I’m not a consistent individual) but I tried eating it and I actually preferred having it around for meals. It’s full of flavour, which is important to me because I’m not a fantastic cook yet. I’m learning all the flavours I like and it is a work in progress.

I have – also – never been the kind of person to spend more than fifty pounds on oil, but I didn’t regret it. I kept bits of the packaging too.