So 2014 has been an interesting year…
‘Ome Made went from being a blog to a business. After many years of thinking about it, talking about it… we went and did it!
‘Ome Made products are now in some shops and we have a couple of markets under our belts. We are now looking forward to building on the successes we’ve had in 2014 and have some fantastic ideas for 2015! And I can guarantee this time that there will be products to buy online through the site.
We acquired another chicken… Leia! The other chickens and ducks don’t seem to be laying quite so well at the moment. If they don’t buck their ideas up soon their numbers could be depleting early 2015!
We also decided to get a puppy… yes, we know… yes we are mad!
Withnail is now 7 months old and definitely part of the family. She fits in just fine, yes, she’s mad too!
It’s been a really challenging year on the whole, the whys and wherefores we don’t really want to go into. Our firm beliefs and our strong sense of family values has seen us all pull through together ….
So here’s to 2015!
We would like to wish all our readers and people who have supported us over the past year a happy, healthy and prosperous new year…
Happy New Year!
‘Ome, Kit, MissT, Dj, CurlyE, Lil’MrM, Withnail and all the rest of the menagerie!
Every now and then when we ask the kids what they want for tea they answer with something that strikes fear into me!
Gnocchi is one of them!
They love potato gnocchi and indeed so do I, however, making gnocchi for six hungry people, it’s one of the more… shall we say… time consuming dishes!
However sometimes you just have to and for all the time it takes and mess it causes the end result is always worth it.
Of course you can always cheat and get your gnocchi ready made from the supermarket!
I have to say that I’m not keen on gnocchi when it’s boiled and served in a sauce… it just doesn’t do it for me. However we do love it when it’s gently poached and then fried in butter so it’s nicely caramelised and slightly crispy. It makes an Epic! (Kids description!) side dish when served like this.
I had bought some nice Tuna steaks that had been on special offer and as we don’t have Tuna very often I thought they deserved something a bit special. It was decided that we have them with gnocchi and some chick peas tossed in a nice lemon, butter sauce flavoured with just a touch of cumin.
When I make gnocchi I have to say I normally just wing it! I add flour, egg and a touch of baking powder to some mash potato (usually leftovers!) and hope for the best!
However here is a recipe for those that don’t want to take the risk!
6 large potatoes peeled and cut into four
1 medium egg
3 handfuls plain flour
1/2 teaspoon baking powder
pinch of salt and pepper
Place the potatoes in a pan and just cover with salted water. Bring to the boil and then simmer for approximately 45 minutes or until the potatoes are cooked.
Drain the potatoes well and put back in the pan, leave for a couple of minutes for the potatoes to dry out a little then mash or put through a potato ricer.
In a large bowl whisk the egg and add the seasoning and a splash of water. Add the rest of the ingredients to the bowl and mix together until you have a soft dough. If it’s too wet add a little more flour, if it’s too dry add a splash more water.
Divide the dough into four. Take one piece of dough and on a floured board roll into a long sausage shape. Use a blunt knife to cut the dough making little pillow shapes. place the dough pieces on a floured tray. Repeat with the rest of the dough. Once all the dough has been used up, place the tray with the cut dough on it in the fridge for ten minutes or so to firm up.
To cook the gnocchi bring a large pan of salted water to the boil. Carefully drop the gnocchi in and bring back to the boil, turn down to a simmer and cook for a couple minutes or until the gnocchi floats on the surface of the water.
Once cooked the gnocchi can be drained and either tossed in a sauce or coated in a little oil to either serve later (just drop into boiling water to warm up or heat in a sauce) or be fried. To fry the gnocchi melt some butter in a frying pan and when sizzling drop in the gnocchi, keep turning until the gnocchi are nicely coloured and golden.
We had our gnocchi this time with a nice seared tuna steak and a simple sauce consisting of a little onion and garlic sautéed in butter with chicken stock, a splash of white wine, zest and juice of a lemon, cooked chick peas, ground cumin and finished with yet more butter!
A simple salad of chunky tomato, cucumber and onion drizzled with a little vinegar and a pinch of sugar and seasoning is all that was needed for a superb tasting, Mediterranean style dish.
OK, It’s actually Roman Onion Bread but that’s just not as catchy!
This is one of my favourite flavoured breads to make and it’s so simple. This bread is great for a lunch or supper or when your entertaining as a tear and share bread. We quite often have it as an accompaniment to antipasti or as our Kids call it ‘Picky tea!’
Fresh rosemary really does taste the best for this. If you haven’t got any growing in your own garden, ask a neighbour as I’m sure someone will have some. Rosemary has to be one of the most common herbs that people have growing in their garden, the sad thing is probably about 90% of those people never use it!
‘Ome ‘n’ Onion Bread.
500g strong white bread flour
A good pinch of salt
1 tablespoon of rapeseed oil or olive oil plus extra for drizzling
2 heaped teaspoons dried yeast
1 teaspoon sugar
2 large white onions, peeled and finely sliced
1 large sprig of Rosemary leaves removed and roughly chopped (or 1 tbsp dried rosemary)
Salt & Pepper
Dissolve the sugar in roughly 50ml of warm water. Add the yeast and leave to activate for 10 – 15 minutes.
In a large bowl combine the flour and salt and make a well in the middle. Add the oil and the activated yeast mixture. Combine the mixture, adding a little more water if necessary, to form a slightly sticky dough.
On a floured surface work the dough, stretching it away from you to make a pliable, springy dough then knead back to a ball.
Place the dough in an oiled bowel and leave to rise, covered, for an hour. After an hour knock the dough back and leave to rise for another hour (although if you are short of time the dough could be used straight away).
Pre-heat your oven to 230°C gas mark 8.
Oil a heavy baking sheet or shallow, ovenproof tin, it wants to be at least 30 x 40 cm.
Take the dough out of the bowel and give a quick knead. Flatten out the dough with your hands then place on your baking sheet/tin. Flatten, stretch and pull your bread to the shape you want it, It wants to be roughly a couple of cm thick.
Give the dough a little drizzle of oil rub over the surface. Lay the onions on top of the bread leaving a little space around the edge. Drizzle more oil over the onions then sprinkle your rosemary and seasoning over the top.
Place in the oven and bake for 15 – 20 minutes. Take out of the oven and allow to rest for 5 minutes, resisting the urge to pick at the sweet, soft onion.
Slice, serve and enjoy!
It’s that time of year again! It seems like the Kids have only just gone back to school and then the next thing you know Halloween is here!
We normally let the kids stay up a bit later on Halloween. They don’t go out trick or treating but they love it when other children come knocking on our door.
We have our own bag of tricks and treats to give out… we have a bag full of sweet things but lurking within are a few unpleasant surprises that I have made. In the past we have had chocolate coated sprouts, last year it was chocolate coated Fishermans Friends! This year… Ahhh, that would be telling!
Kit will have used her artistic skills to make them all masks. A task which needs a lot of patience! For those that haven’t got as much may want to head over to The Amazon Halloween Store
I’m sure we will have to have a pumpkin carved out. I can’t wait until the kids are old enough to do it themselves!
We tend not to cook something special for Halloween. If anything we’ll have some jacket potatoes and fillings. Easy to prepare and fuss free. Although we quite often have baked beans with them.
Now there’s nothing wrong with the tinned variety but you just can’t beat ‘Ome Made!
It’s really quite easy to make your own baked beans and of course it’s loads cheaper. You really can customize your recipe.
Here’s a recipe that I’ve used many times. I used to make these when I was working at a Bar opposite the Sheffield Crucible and Lyceum. There was one gentleman that used to come in especially to have beans on toast (even though it wasn’t on the menu!) because they were so good!
‘Ome Made Baked Beans
500g dried Haricot beans (soaked overnight in cold water).
800g of chopped tomatoes (tinned or fresh)
140g tomato puree.
250ml of water.
2 teaspoon of veg bouillon.
3 cloves of garlic
1 teaspoon of chilli powder.
2 teaspoons of paprika.
2 teaspoons of dried basil.
2 teaspoons of dried oregano.
2 teaspoons of dried parsley.
3 teaspoons of sugar.
Drain and rinse the beans. Place the beans in a pan and cover with water. Bring to the boil and boil for ten minutes. Turn down the heat and simmer for another twenty minutes.
Drain the beans and then put in a casserole dish or oven proof pan along with all the other ingredients. There should be enough liquid to cover the beans, if not add a little more water. Put a lid on the pan and place in an oven preheated to 160°C (140°C if fan assisted). The beans should be ready after 6 hours but could happily left for 8.
This basic recipe could easily be customized to your own liking. You could try adding some fried onion, bacon, a bit of diced pork or even sausages. A little diced carrot and/or celery gives your beans a bit more depth.
If your really brave you could make your own curried beans… just don’t blame me for the after effects!
Things really could go ‘Pump’ in the night!
So what’s been happening on the ‘Ome Made front?
The ‘Ome Made products have started to be seen on shelves in certain outlets and I did my first Food Fair, which was great fun and I had some fantastic feedback on the products. I also met some great fellow local producers and MissT & Dj ate nearly all of their samples! It’s a food fair Kids… not an all day buffet!
During the summer holidays we played host to a girl from Belarus as part of the CCLL Sheffield link. Unfortunately that is probably the last time we will be involved with that particular charity.
I went for a trip round the local park with the Kids and we came back with another chicken, as you do. The Kids decided to call it leia (as in princess leia off Star Wars!), madness!
And then it was the usual pottering about with the kids. Picking bilberries and blackberries. Eating pots of curry sauce with French Bread on the top of Blackamoor (you should try it!).
Then to cap the summer holidays off we went and got a puppy!
Yes I know, four children (8,7,6 ,5) five chickens, three ducks and two skinks why would we want to go and do that?
Erm… because that’s just how we roll. Conventional? NO WAY!
So yes we now have a puppy called, a-hem, Withnail (as in the film Withnail & I, if you haven’t seen it please do. It is fantastic!).
Withnail is adorable and so far has been very well behaved. After only a few weeks she feels like she’s been part of the family forever.
So what’s next?
Well, getting the ‘Ome Made Business well and truly established. Writing more Blogs and possibly some guest Blogs for another local business.
And that’s about it. Although I have a few ideas buzzing around my head…
I can’t see any other furry or feathered friends being added to the household in the near future! Ha! Famous last words!
Now if you’ll excuse me Whitnail & I are going for a walk…
Apparently it is my fault that we’ve all been poorly since May. All because one dinnertime I pointed out the fact that we are very lucky to have 4 very healthy Kids who at most just get a sniffle every now & then……
Then 3 days later Lil’MrM walked out of school with bright red cheeks.
Hmmmm, Slapped Cheek Syndrome. Not too bad for the kids but HORRENDOUS for adults!
After a few weeks of being ill & still suffering, I thought i’d better get my backside in gear & write a blog. But what to write about?
Well, ‘Ome & me were cooking dinner one day & I emptied a pan full of water down the sink & washed the pan.
‘Ome: ‘NO! NO! NO! I NEEDED THAT!!!’
Me: ‘But you left it by the sink so I thought it was for washing!’ (& thinking ‘IDIOT!’)
He was making Kimchi (pickled cabbage) & i’d chucked away the pickling brine. Well, to me it just looked like water…..
So that got my mind thinking back to all the disasters/accidents we’ve had in the kitchen. The scary thing is that there have been a few.
I remember the time ‘Ome had an all-in-one ‘thing’ in the oven, slow cooking all day. He went to get it out & dropped it. Chicken, veg & LOTS of stock all over the hob, oven & floor.
Then, when MissT was a baby ‘Ome made a lovely spicy chinese soup. He put a bowl full in front of MissT, turned round to ladle ours out & MissT started crying. She’d gone & stuck her hand in the hot soup. We definitely learned a lesson from that incident.
Having an opened bag full of lentils fall out of your kitchen wall cupboard makes for a great activity. ‘Spot The Lentil’ was a favourite pastime in our house for many weeks after.
If you’re saving any meat stock please don’t let me go near it whilst it’s cooling because you can be guaranteed it will end up decorating your worktops & floor in no time. How I managed to do that when I was just doing the washing-up I have no idea. (Are you all noticing who seems to do the washing-up?…)
Blenders are fantastic, useful kitchen gadgets…..if you remember to put the lid on when blending onion, garlic & ginger. ‘Ome walked into the kitchen, gave me a ‘how stoooooopid are you?!’ look & walked out.
I still to this day blame the manufacturers for putting ‘DO NOT RUN THE MIXER UNLESS THIS LID IS FIXED IN POSITION’ on the lid & not the actual blender. See it wasn’t totally my fault….
The ultimate disaster HAS to be ‘Ome’s jelly making skills. Lil’MrM wanted a jelly for his birthday. So, ‘Ome being ‘Ome had to ponce about doing fancy stuff instead of just making a basic jelly.
This involved the blender, pink jelly mixture & ‘Ome rushing as he had to pick our Kids up from school. He remembered to put the lid on but even he himself admits that there may have been a wee bit too much hot pink liquid in the blender.
Apparently the lid was only blown off a bit….but then landed back onto the jelly mixture that had started to fly vertically & therefore making it spray horizontally…360° around the kitchen at a trajectory of 6feet…..
This happened near the beginning of the year & i’m STILL finding pink splodges in places I didn’t even know we had in the kitchen. At least the floor has ceased to be sticky!
I don’t bother buying nice tea-towels anymore. They only catch fire when moving pans & heat diffusers around on the hob. We’ve had to resort to buying the proper heavy duty, full bifta catering types….they burn a bit slower.
At times you may walk into our kitchen & think there’d been a disaster but no… it’s just ‘Ome cooking & our kids are always pointing out ‘Daddy! You’re a messy cooker!’
So there you go, the fun times in our kitchen…..& i’m not even going to mention the day long argument & sulk over a chopping board….
The first ‘Ome Made products have finally gone on sale. Mike at Bradway Quality meats is the very first stockist, and after all his help and support it seems quite fitting!
Hopefully the first products to buy on www.omemade.com will be available very soon.
One of the first products available will be the ‘Ome Made Mild Curry Masala.
I started making my own curry masalas when I was a teenager. Over the years I have made modifications and finally ended up with something that is a perfect base for almost any curry.
There are some eighteen spices and herbs that go into ‘Ome Made Mild Curry Masala. The whole spices such as cumin and coriander (and a little Basmati rice to help thicken the sauce) are gently roasted before being ground to release the natural oils within the spices and give a greater depth of flavour.
Once the whole spices and rice are roasted and ground, they are combined with the other ingredients.
A little Gram flour goes into the mix to help thicken your sauce and a little salt to help blend the spices.
Compared with other curry powders on the market ‘Ome Made Mild Curry Masala contains very little salt and no flour to bulk it out, which also makes it suitable for a Gluten Free diet.
Only a little chilli is added so it’s suitable for those that don’t like to much heat. If I want a hot curry I just add fresh chillies or more chilli powder.
One heaped teaspoon per portion or a tablespoon for four portions is generally the right amount. Just fry in a little oil or ghee along with some onion, garlic and ginger before adding the rest of your ingredients.
You can find recipes using ‘Ome Made Mild Curry Masala here: www.omemade.com/ome-made-curry-secret-ii
‘Ome Made Kebab
I have been fond of kebabs since my beer swilling teenage years… You could not beat that garlicky, salty meat stuffed into a pita with slice cabbage, grated carrot, raw onion, sliced tomato and cucumber then drizzled with lemon juice, yoghurt & mint and hot chilli sauce after a night out on the beer!
Of course once I had kids, nights out were a thing of the past and a greasy donner kebab became something I’d have once in a blue moon.
And then I noticed that when I was having them I was enjoying them less and less. The meat seemed to have less flavour, you got less salad,yoghurt and mint seemed to not be an option and ask for lemon juice and you got funny looks. And why can’t you get a kebab in a pita anymore?
It seems that a lot of takeaways standards have dropped these days. And to be fair there is a lot of dubious establishments out there selling things they shouldn’t be to make a bigger profit. Not that I want to tar all takeaways with the same brush… there are of course some excellent takeaways out there.
The thing is, sometimes you just fancy a kebab. So it’s handy to be able to make your own.
If I had my way I would have a big rotisserie spit in one corner of the kitchen but I don’t think Kit would approve!
So how do you get something that tastes and has the texture of a Donner meat?
I’ve found the best method is what I refer to as ‘The Big Sausage’ method!
So here’s how you make it;
You will need
1 kilo lamb mince (or beef, or a mixture)
3-4 cloves of crushed garlic
1 teaspoon salt
3 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon dried oregano
Plenty of black pepper
1/2 tablespoon oil
Put all the ingredients in a large mixing bowl. The best way to mix is with your hands, so get in there and give it a good squish. The more like a paste you can get it the better.
Once all the ingredients are well combined get a large sheet of greaseproof paper and a large sheet of tinfoil.
Lay the greaseproof paper on top of the tinfoil and then get your meat mixture and lay it out in a line, round about 12” long. Now mold the meat into a ‘Big Sausage’ shape. Once you have a rough sausage shape you can roll it in the greaseproof paper to get it nice and round and compact. Wrap your ‘Big Sausage’ in the greaseproof and then the tinfoil. Lay the package on a baking sheet or dish (some juices may escape) and put in an oven at about 165°C (145°C for fan assisted)for around 80 – 90 minutes.
The meat will now be cooked. To serve slice the meat thinly and place on a baking sheet before giving it a flash under a hot grill.
The meat can then be served in a pita bread with Turkish Salad, yoghurt and mint and of course a good dollop of chilli sauce (preferably ‘Ome Made!) or as I’ve done here in a gigantic Naan bread which is then rolled up and sliced (and by the way if you wrap it tightly in cling film and put in the refrigerator overnight, it slices really nice and is ideal served cold on a picnic or as pack-up).
Mike, our butcher, had got a couple of Ox Cheeks in. I’ve never had them before but I thought I’d give them a go.
I’d read about them and understood that they needed a nice slow cook. Apparently they make an absolutely wicked chilli, or should that be cheeky chilli!
I think the bit of Irish in me had attuned to the fact that St Patricks day was approaching so I decided to cook these cheeky chappies in Guinness (other stouts are available…)with a few flat mushrooms, carrots and onions and serve them with a good dollop of Champ, that comforting dish of mashed potato with spring onions and lots of butter!
I have to say that I was not disappointed with the results. After quite a few hours of cooking I had a gorgeous dark gravy and the cheeks were moist and succulent and had a lovely beefy flavour that reminded me of a cross between beef shin and Ox tail.
The Cheeks went a long way too. They are quite rich due to the gelatinous nature of them so a little seems to go a long way. You shouldn’t pay a lot for them either which makes them a real bargain.
With the leftover meat, champ and gravy I made some potato cakes with the meat in the middle, baked them in the oven and served them with some peas and the leftover gravy… I’ll tell you something, leftovers don’t get much better!
I would recommend anyone to give Ox cheeks a go. They are a very forgiving meat to cook as long as they are cooked for plenty of time, they are cheap and extremely tasty. Don’t be put off by the look of them or the part of the animal they are from. They really are delicious which is probably why all the celebrity chefs are coming out with recipes for them… lets hope they don’t succeed in pushing up the price of these cheeky little morsels!
Recipe (to serve 8 adults)
2 Ox Cheeks (about 900g – 1 Kilo
1 large or two medium onions chopped
2 garlic cloves chopped
4 large carrots cubed/sliced
8 – 12 flat mushrooms sliced
Plain flour (some)
About 400ml beef stock
2 x 500ml bottles of Guinness
1 or two star anise
1 Tablespoon muscavado sugar or other dark sugar
Pinch of thyme
Good pinch of salt to taste and a really good grind of black pepper
For the Champ
2 kilo peeled potatoes
2 bunch spring onions (12-16)
50 gram butter
When we had this we prepared it the day before we were going to have it so that it could be put straight in the oven to be ready for teatime. It’s a good idea to do if you have a busy day.
First off dice your onions and finely chop your garlic and fry gently in a large oven proof pan. Add the carrot, thickly sliced and continue to gently fry.
Prepare your Ox Cheek by taking off the outer thick bits of fat and any thick bits of membrane. Don’t worry too much about the state of your cheeks being perfect, after a long slow cook they’ll be fine.
Once the onion has softened and the carrot is stating too take on a bit of colour add your cheeks to brown.
Heat your stock ready to go in the pan.
Once your cheeks are nice and brown sprinkle over some flour to roughly coat everything in the pan. Continue to cook gently for a couple more minutes.
Add your stock a little at a time while giving everything a bit of a stir. You should end up with a thick paste. If it’s a little lumpy don’t worry as after a long cook it should cook out.
Now pour in your two bottles of Guinness. Remember to do a quality control taste on each bottle before adding!
Add the rest of the ingredients and bring to a simmer.
Once the liquid has come to the simmer you can either take off the heat, cool and refrigerate to cook the next day or it can be put in the oven to finish off.
The Stew can be cooked,covered, on 165°C for three hours or 150°C for about six hours. We put our stew straight in the oven from the fridge. We put it in a cold oven set to 150°c where it stayed for three hours and then we turned it up to 160°c for another three hours, after which it was cooked perfectly. The cheeks were lifted out of the gravy to rest while the gravy was put in the oven uncovered to reduce slightly.
As for the champ, well thats dead easy. Peel and cut your potatoes into approximately 1 1/2’’ chunks. Plonk into a pan and just cover with water, bring to the boil and simmer for about 30 minutes or until tender. Drain the potatoes and put on a very low heat until the steam almost stops (meaning all the excess water has evaporated and you’ll have nice fluffy potatoes).
While your potatoes are finishing, put the onions, milk, butter and seasoning in a pan and warm gently allowing all the flavours to infuse.
When your potatoes are ready give them a good mashing and then fold the milk, butter and onion mixture into the potatoes.
Once your ready to plate up the Ox cheeks can be sliced or pulled apart with a fork. Simply put a dollop of Champ into a dish, place some Ox cheek on top then ladle some gravy over the top. We finished our dish off with a little purple sprouting broccoli.
A nice cheap meal that really tasted like something you should be paying a lot of money for in a trendy ‘Gastro’ pub.
Happy St Patricks Day everybody… enjoy your Guinness, in moderation… of course!
So, for 1 week only, Dj requested to have school dinners. He was mainly tempted by the change from the ‘normal’ menu to ‘International Food Week’.
A week of dishes from 5 different places in the world.
We asked him if he’d like to write a blog on his experience & he jumped at the chance.
Everything that follows (apart from the actual Menu bit) is word for word that Dj wrote….we just corrected the spellings & some punctuation to make it easier on the brain for you good people.
Croque Monster, avec Pomme Frites et Harico
Tart Tatin with Ice Cream
I liked the cheese & ham baguette but the bread wasn’t as good as Daddys’.
I didn’t like the chips or the beans because the chips were soggy & the beans are out of a tin, unlike daddys, he makes his own.
The pudding was nice & my friend went mental on it.
Chicken Stew with Rice & Peas
Sticky Ginger Bread
I liked the sticky bread but if my Daddy made it, it would be better, & I didn’t like the chicken stew & rice & peas because the peas weren’t in the rice & the chicken was soggy.
The pudding which was sticky bread was nice.
I don’t thinks that’s a Caribbean.
Portuguese Cheese Flan with Half Jacket, Coleslaw & Sweetcorn
Vanilla Biscoitos with Ice Cream
Today I had a cheese flan with half a jacket potato.
I liked none of it because the cheese was cold & yucky!
The jacket potato was yummy but it didn’t have any butter on. The sweetcorn was nice like any other persons.
The pudding was fab & my friend liked it & I loved it too!
& there wasn’t any coleslaw.
Chicken Curry with Boiled Rice
Ice Cream with Chocolate Sauce
Today I had curry & I liked the curry & I don’t mean the rice & today the chicken was better than Tuesdays because the chicken that was in the stew was soggy but todays one was better.
The pudding was really nice & it was ice cream with chocolate sauce.
Margarita Pizza with Potato Wedges & Sweetcorn
Iced Lemon Sponge
Today I had margarita pizza with soggy chips.
I liked the margarita pizza but Daddy’s ‘Ome Made pizza is 10 billion, trillion times better.
Todays pudding was sponge with grated lemon in & I liked it but Daddy’s ‘Ome Made lemon drizzle cake is better
That’s the end of my Blog.
Thank you for reading it.
Love Dj XXXXXX
After reading Dj’s blog we know that some of you lovely people will be thinking ‘Yeah, well your Kids are lucky (& probably spoilt) to get nice food at home all the time’, & yes, you’re right!
We do tell our Kids that they are VERY lucky to have a Daddy who can cook them fabulous dishes at home (sometimes Mummy does too!).
We also make our Kids realise that for other children this maybe the ONLY good plate of food that they get in a day. For some busy/working full time parents it’s easier & they know their child is getting a meal at school. For some parents it’s the affordable option & a lifeline for their children.
Could it be better though?
This is just Dj’s 7yr old view of what he thought was going to be a fabulous week of school lunches. He did a fab job of sitting down everyday after school & writing (most) of his thoughts on paper.
We can’t help feeling he was a tad disappointed with the meals….apart from the puddings!!!
Great work Dj!!! XXXXX