There's been a large squash hanging around for weeks and the last chunk was starting to go a bit mouldy, so I finally used the last of it up in some soup for lunch. I roasted the squash, then added the flesh to some sweated onion in a pan, added some chicken stock and liquidised the whole lot before adding a slurp of cream. With a few bits of fried bacon on the top, it actually wasn't too bad.
I went back to Ruby & White as they'd said they'd put some pork mince aside for me today. As usual though, I somehow managed to come away with more than I really wanted. I was going to use half and keep the other half for something else, but then I was a bit late getting started on dinner and in my rush to get it going, I dumped all the mince into the pan - d'oh! So rather than using up the half a tin of tomatoes I'd specifically kept from yesterday, I had to open a new tin and we ended up with more bloody leftovers! The pork bolognese recipe from my Mum was quite simple and not much different from my usual bolognese - apart from substituting pork mince for beef and red wine instead of white. It was quite nice though and made a little bit of a change.
I'd wanted to keep the pasta portions small because I had plans for pudding. With a bit of a glut of milk in the fridge, I made some rice pudding and also cooked up some lovely new season rhubarb, using a recipe from the weekend Guardian. You bake the rhubarb with some sugar, dessert wine and vanilla - with some chopped pistachios sprinkled on top it was absolutely delicious and great with the creamy rice pudding!
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