Taking my inspiration today from a trip to Kirkness & Gorie, and from watching Raymond Blanc. We begin our meal with a baked cheese and some lovely flatbreads to dunk into it. To wash it down we have a very fine Amontillado sherry.
The breads are just out of the oven, the cheese will be baked later. If I had realised just how very quick and simple the flatbreads would be, I might well have started them later in the day than I did.
There are too many for supper. I shall use the remainder tomorrow with a carrot soup – the cumin, kalonji and salt on top of the breads should make for perfect partners.