Lunch today started off with the packet of corn tortillas I bought earlier in the week. I had a small tin of refried beans in the cupboard, so it was a Mexican-inspired lunch of warm tortilla with the refried beans, a couple of poached eggs and a blob of soured cream.
When I'd asked Tris last night what he fancied for dinner today, he'd said "fish", so I headed to Fishminster this afternoon to see what they'd got. I'd started off thinking of scallops with pea risotto, but they didn't have any, so I went for a big piece of cod instead and changed the accompaniment to roasted tomato risotto - inspired by a HFW recipe I saw a little while ago. I roasted a whole pile of halved tomatoes with a drizzle of olive oil, some chopped garlic and fresh rosemary for nearly an hour. When they were done I whizzed them up in a blender and stirred about half the resulting sauce into a plain risotto with some whole basil leaves. I trimmed the messy edges off the cod (and cooked them up in a bit of milk to use tomorrow), then popped the two resulting neat pieces in an oven dish with a little drizzle of oil and a squeeze of lemon and popped them in a hot oven for about 15 mins. The final combination was warm and tasty, but still quite light and fresh, definitely one to repeat.
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