I'd kept back a bit of the smoked haddock I cooked yesterday and the poaching milk to make some chowder for lunch today. I sweated some leeks with a few bacon lardons, then added some diced potato, the milk and some vegetable stock. After simmering that for a while, I added the haddock and a bit of chopped parsley. I think the stock was a bit salty which together with the lardons was a bit much, but otherwise, not bad.
For supper, I used a Hugh Fearnley-Whittingstall recipe for orzo (rice-shaped pasta) with mushrooms. I used a whole carton of mini portobello mushrooms and it came out with a lovely earthy, mushroomy flavour.
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