Edinburgh Farmers Market

Only four more days until I go back to Spain, a traditional Sunday dinner is called for for tomorrow.

I was thinking beef, but rang rpound a few of the stall holders yesterday and apparently I am too late to order for today. the vans are all loaded and chilled and no one has what I want on board.

So I switched to someone who I knew would be able to help. Nicky Fletcher of Reediehill pointed me to her butcher who was able to secure me two lovely haunches, rolled and boned and oven ready.

I love venison, it is fat free so quick to cook, delicious in flavour and goes a long way. Since it is such a lean meat there is no shrinkage hardly and it lends itself to fast roasting, it is also so healthy absolutely no additives,just grass. I have been almost vegetarian for four years now,but occasionally make an exception for "proper " meat.

Even though I couldn't find the joint of beef I wanted, I was not allowed to escape the yorkshire pudding, with farmers market veg and onion and redcurrant gravy , a feast was had.

This has been a lovely visit to Edinburgh ,now the crowds have departed and the festival is finished it is time to savour the city in all its sunny glory. Tomorrow the Botanics!