Lunch was a salad of lettuce, beetroot tops, sliced beetroot and a little onion. I had plenty of leftover pilchard to go with it.
I noticed today my work trousers feel a little looser than they did. Another thing I’ve noticed is I am ready to eat at each meal. I’m sure in the past I’ve eaten because it is meal time, not being truly hungry. I certainly appreciate each meal this week, as I am more than ready to eat when the time comes.
Braised Goats liver and onions.
I chopped some onion and coated the liver in seasoned flour. The onion was fried first, then the liver browned off. I added a little water, and made a nice gravy for it to simmer in. This was served with steamed potatoes and broccoli
Offal was unrationed during WW2, and I’ve found it to be pretty cheap these days too, as I think a few people are squeamish about eating internal organs. If you’ve never eaten goats liver, it’s very similar (i.e. mild tasting) to lambs liver. I eat goat regularly, as there is a goat farm (Capra Products) in the area, who raise goats in an ethical way. Goat offal is a little more difficult to get than the meat though. So few goats go through the slaughter house, and the meat inspector is obliged to test a set percentage of things like liver and heart etc for health reasons.
Capra Products are a "local food hero".