SmarterFitter Daily

The tempeh is an old favourite: Hot-Sauce Glazed Tempeh from the Veganomicon cookbook, this time made using the African Volcano Peri Peri sauce. Tasty as ever.

But the true revelation of this meal was the butternut squash salad, wherein I roasted cranberries with the butternut squash and tossed with bulgar wheat, spring onion, fresh coriander, rocket, crushed fennel and coriander seed, salt, pepper and fresh lemon juice. Soooo good. Definitely one deserving of a proper blog post. Stay tuned...

UPDATE: Blog now posted: Butternut, Cranberry and Bulgur Salad

Delightful lunch today at Brunswick House Cafe in Vauxhaul, London. I was there for a Christmas celebration with one of my clients. This wasn't your usual stuff-your-face Christmas party. Just nice light salads, soups, stews and sandwiches - I went for a roasted vegetable and bulgar salad, plus a beetroot and mackeral salad. Their bread is also very nice. And we all shared two bottles of Prosecco - it is Christmas, after all!

Worth noting: Brunswick House Cafe is a really cool architectural salvage house and I could resist taking lots of pics. You can them on Flickr.

Round two of Ottolenghi's recipe, with added chickpeas. Basically the ultimate in lunch leftovers.

This was the third time I've made this dish and it's still wonderful. An Ottolenghi recipe from last year's Guardian: Chermoula aubergine with bular and yogurt.