The Elms, Suffolk

Breakfast:  Low GI Bread, Egg & Bacon Lunch: Toasted Panetone & Coffee Dinner: Pork Loin Slices in Cream & Mushroom Sauce, Saute Potatoes, Baked Brocolli Breakfast: This Low Glycemic Index malted brown bread from LIIDL is so moorish. Freshly baked every day, but you need to get there early     Lunch: We skipped lunch today and a toasted slice of pnetone was sufficient Dinner: The loin for this was half left over from the last bacon cure.  The potatoes we have just about finished have been a little odd.  Freid or Sauted they crisp nicely but the centre remains a little crumbly. Mashed and baked they also seem very dry The variety is Markies from Fairfield Potatoes.  East of England co-op sell 15kg bags. We have had other varieties and they are usually good, but would avoid these again.  They are supposed to be similar to Maris Piper

Breakfast: Home Cured Bacon Sandwiches Lunch: Prawn Salad, Brown Bread & Butter Dinner: Pork in Cream & Mushroom Sauce, Sweet Potato Fries, Cauliflower Cheese, Asparagus Home Cured Fennel & Juniper Bacon Breakfast: This bacon is the Fennel & Juniper blend from the Ross & Ross kit.  We have only tried 2 so far and this is the better of the two Lunch: From our visit to Morrisons, the Prawns were intended to be for classic Prawn Cocktail but switched to lunch Prawn Salad Dinner: This is the same loin we buy from Swiss Farm Butchers. Maggie also makes this dish with breast of chicken. We would not normally have the Cauliflower with this but wanted to use it, and we intend to add it to our next dinner Pork in Cream & Mushroom Sauce

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