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Day 14 : Monday 6th April, 2020

Breakfast: Cereal & Muesli
Lunch: Pea & Ham Soup
Dinner: Ham Hock Terrine, Egg & Chops

Lunch: Another benefit of cooking Ham or Ham Hocks is the wonderful stock that is left.  I used dried peas, soaked overnight.
Dried Peas for Pea & Ham Soup
  Fry some onion and carrot in a little butter, then add the drained peas to coat in the butter.  Add the stock and a little of the ham hock. I also add parsley stalks that I keep in ice (and other herbs) to add to soups and stocks. Cook for 30 minutes or so until the peas are soft and blitz if required.
Pea & Ham Soup
Dinner: We had some very sad news today, our good friend David Moore, also known to some of us as Wing Commander from his keen interest in aviation, passed away after falling ill in his nursing home.  Our thoughts are with his partner and family.  A simple dinner of Ham Hock Terrine.

Dessert: I have a real weakness for Pistachio Ice Cream, and think I may have cracked my Sugar-Free version. 
Sugar-Free Pistachio
Ice Cream
Steeped Pistachios, blitzed and an addition of a tablespoon of Pistachio Cream we bought back from Italy during our last visit.  Sugar-Free is achieved with a (secret) blend of non-sugar sweeteners
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