tasty

Had some oyster mushrooms that I didn't know what to do with and then produced this!

Thanks to the chef and butcher at River Cottage Ax Canteen (if you're on twitter, he's worth a follow: @nopigtoobig) for the inspiration. It was going to be wet polenta, but the only kind I had was the sliceable stuff. Gorgeous.

Also, happy fathers' day to my dad. He's loving, kind and a comfort to me all the time. He's taught me about many things over the past 29 years, how to side-shoot tomatoes and complete cryptic crosswords to name two...hopefully there's a lot more to come.

Can't wait to see him and the rest of the famille in France in August :)