I wasn’t entirely sure, but having seen Hugh F-W make this bread on TV, I followed the recipe pretty exactly, though the sachets of yeast I had were only 7 grams, not the 10g that the recipe states.
After a false start, which was followed by me dashing out to buy salt, it all came together quite well.

And a lovely summer-y supper resulted. We didn’t wait for the loaves to cool. At the time of writing, it’s been slicing nicely for lunches and the Penguin took some for his own lunch preparations rather than buying bread from a shop. I rather fear that this may have to become a weekly activity….

1 butternut squash, chopped
3 cloves garlic, crushed
(175ml white wine)
1 tin butterbeans, drained
400ml vegetable stock
2tbsp tomato puree

For the dumplings:
200g self- raising flour
100g vegetable suet
2tsp dried mixed herbs
Salt and freshly ground black pepper
5-8tbsp cold water

Chop the butternut squash and swede and steam until soft.
Make the dumplings:
Place the flour in a mixing bowl.
Grate the cold butter coarsely into the flour.

Preheat your oven to 190°C/375°F/gas 5
Season with salt, pepper. herbs.
Rub the butter into the flour until it resembles fine breadcrumbs.
Add a splash enough cold water to bind it into dough.
Divide the dough into eight and roll into round dumplings.
Heat the oven to 180C.
Place the vegetables into a casserole dish.
Add the butter beans, tomato puree, garlic and enough vegetable stock to cover the vegetables (400ml).
Stir well, bring to the boil on the hob, then cover and cook in the oven for 30 minutes.
Carefully float the dumplings on the surface, then cook uncovered for 20 minutes until the dumplings are crispy and fluffy.

Mmmmmm.

1 very large butternut squash
2 packets fresh spinach
1.5 pints cheese sauce
1 packet fresh lasagna (contained 6 sheets, I believe)

Peel the squash, chop into smallish pieces and microwave-steam for 8 minutes. I did this in two batches as I couldn’t fit all the squash into my steamer.

Mash the steamed squash with 100 ml milk, a pinch of cinnamon, some nutmeg and a little pepper.

Cook the spinach.

Make 1.5 pints sauce (3oz flour, 3oz butter, 1.5 pints milk, cheeeeeese).

Construct the lasagne, layering sauce, pasta, squash, spinach in a baking dish. Repeat, cover the top layer of pasta with sauce, sprinkle with grated cheese and bake for around 30 minutes in a 200C oven.

I had 3 sheets of pasta, some squash and a tiny bit of spinach left over, so made a repeat lasagne in a smaller oval dish with 1/2 pint of sauce.

Marinaded halloumi
Slice the halloumi and rub each side with spice mix.
Fry until browned.

Spice mix (Penguin’s recipe)
Rosemary (lots)
Thyme (less)
Cumin Seed (not too much)
Coriander (not too much)
Salt (a fair amount)
Pepper (not too much)

Pesto Peppers
Slice the peppers longways, and fry in olive oil until browning.
Stir in pesto and cook a little longer.

To compile:
Tossed onto fresh tagliatelle, drizzled with olive oil.

Curry Concocted By Penguin
200g tofu, marinaded in oil, salt, onion powder, coriander, paprika, etc. (thankyou Tesco).
1 onion, finely chopped
150 ml cream
1 tsp cumin seeds
1 tsp each of turmeric, garam masala, cumin
1 tsp mustard seeds
2 tbsps fresh coriander

Fry the seeds and onions in olive oil until the onion is soft.
Add the tofu and fry until it starts browning.
Move everything into saucepan from frying pan.
Add cream and spices, stir and simmer.

Chop the coriander finely and use to garnish.

Chapatis are the same as from this post, but I made double the quantity, since the curry was potato-less this time.

Sometimes even though you’ve had the whole day to conjure up a tasty and welcoming meal for your loved one’s return from work, suddenly the ample time has vanished, and you have 30 minutes to come up with something for supper, before you go out to a friend’s birthday party (this is my excuse for the blurry photo). And you promised a surprise treat for pudding.

At this point, it’s the little bits of creativity that count. Our staple of battered fish, pesto sauce, boiled potatoes and veg got a bit of a makeover, so that as the Penguin walked dripping through the front door, supper was just being brought out of the oven (although he had to wash the plates for it to be served on. Bad Lina).

Sweet Potatoes
Microwave in the plastic wrap as per directions, then split open, sprinkle generously with pepper, salt, olive oil and nutmeg and place on the the oven tray with the fish.

Instant “White Sauce”
The remains of the creme fraiche from the curry… simply heated and pesto added. This was quite sharp… it could probably have done with more pesto, but went quite well against the sweetness of the potato.

And there was even pudding…..

This supper started off as an intended Potato and Feta warm salad, but I then realised that the recipe that had prompted the thought of the salad sounded good and the Penguin agreed. The recipe was for a Potato methi (fenugreek) curry on 6bittersweets. We went to Tesco on the basis that if we could find fenugreek we would make the curry, and if not, we’d stick with the salad. No fenugreek, but we found some fresh coriander, and then I suggested we make chapatis to go with the curry.
Then the Penguin informed me that the curry was very hot and nobly dashed across to the pay-as-you-go-pantry (Tesco-over-the-road) for creme fraiche, which I stirred liberally through my now-nothing-like-the-original-recipe curry.
The chapatis also involved an adaptation, as none of the shops around here seem to stock wholemeal flour, let alone chapati flour, so I used plain flour in a Good Food Channel recipe. I also halved the quantities.

Potato coriander and creme fraiche curry (serves 2)
1/2 a bag of baby new potatoes (left over)
1 medium onion
A little under half a handful of fresh coriander (most of a ramekin-full)
1 tsp cumin seed
1 tsp red chili powder
1/2 tsp turmeric
Creme fraiche to taste

Chop the potatoes and boil until soft.
Dice the onion, chop the coriander and measure out the spices.

Heat 1 tsp of oil in a pan over medium-high heat until hot. Add the spices.
Then add the onion and coriander and mix well. Cook until soft.
Stir in the potatoes.
Serve, stirring creme fraiche through to taste.

Chapatis (makes 4 chapatis)
100 g plain flour
40 ml warm water
2 tbsp butter

Make a well in the flour in a bowl, pour in the water and mix into a dough. I added a little extra water.
Knead the dough on a floured surface for 5 minutes until smooth and elastic (or bored).
Put the dough back into the bowl, cover with clingfilm and leave for 10 minutes (while chopping the onions).
Divide the dough into 4 balls and roll each out very thinly on a floured surface.
Heat a dry frying pan until hot over a medium heat.
Cook each chapati for 30 seconds on one side, then on the second side for 1 minute until it starts to puff up, then around 30 seconds on the first side again, pressing it with a spatula.
Smear the chapati with butter.

The Penguin did most of the curry-preparation and took the photo.