The Elms, Suffolk

Breakfast: Bacon Sandwich (difficult resist!) Lunch: Beef Broth Dinner: Moussaka, Greek Salad Moussaka with Beef Lunch: This was to use up our leftovers from Boeuf Bourguignon from Tuesday Bacon Buttie (Sandwich) Dinner: Not quite classic as made with minced (ground beef). On one of our visits for essential items we saw an abundance of aubergine which inspired the Moussaka.  500g of beef and 3 aubergines easily made 4 portions (2 for the freezer)

Breakfast: Mushrooms on Toast (Morrisons Honey & Sunflower Seed) Lunch: Salami, Cheese, Peppers Dinner: Bouef Bourguignon , Cheesy Mash, Buttered French Beans & Carrots Mushrooms on Toast Salami & Cheese Dinner:  Maggie adapts a recipe by Lorraine Pascale. It usually has Red Wine and Marsala added to the stock, which does make it a little sweeter, but this version was made only with Red Wine Bouef Bourguignon & Cheesy Mash