It's been a few years now since I've made a nut roast, and I mean one covered in puff pastry aka a Mushroom Nut Wellington, so that had to be addressed. And with the sun disappearing on us again and it all going nippy again, a vegan nut roast with all the trimming was to be on the menu.
I was going to put a handful of shredded kale to the mushroom and nuts, but decided to throw in a handful of homegrown red chard, spotted amongst all the weeds in the garden.A couple of weeks back I made some progress weeding and digging the garden. We were fortunate to have the nephews over bribed by the appeal of a home-made veggie burger with spicy wedges. They helped their uncle dismantling the pergola and I did the digging, but the work in the garden came to a halt when both myself and D came down with some kind of bug. Its not even halfway through the year and I have been poorly twice this year. Feeling much better now, I am back in the kitchen and back to blogging.