Today the stuff I ate was Bulghar Wheat, Feta, Fig, Tuna & Herb Salad.

Was proud of this throw-it-together salad for lunch.

Bought dried figs for another thing and had some left over, and have had half a pack of bulghar in the cupboard forever. So thought I'd use it up in a vaguely tabbouleh-ish lunch with what I could find in the fridge. One of those, I-fancy-more-than-a-dull-sandwich days. The figs turned out to be the star ingredient - figs & feta are happy friends.

Here's the recipe:

Half tin of tuna
Half pack of feta, cubed
Handful bulghar wheat, cooked
About 5 dried figs, halved
Plenty of salady herbs (dill/basil/parsley/fennel/mint), chopped
Salt & pepper
Olive oil
Balsamic vinegar
tsp honey

Take the bulghar wheat, and pop all the other ingredients on top. Gently mix everything together in a bowl. Shake up the oil, vinegar & honey into a dressing and pour over generously. That is it.

Verdict: Way better than the sum of its parts
Score: 10/10
Would I make it again? Yes, yes yes, though it may never be as good as this first happy accident

Today the stuff I ate was Rhubarb Fool.

I am feeling clever because the rhubarb grew in my garden and I am by no means a gardener.

Made this for friends the other day and am now loving the leftovers. Feel a tiny bit fatter with each mouthful, then have to nip back to the fridge for another. Delish.

Here's the recipe:

prob 300ml double cream
prob 400ml FULL FAT plain Greek yog (from Lidl in giant tubs - The Best)
about 10 stalks of rhubarb
a satsuma
2-4 tbsp brown sugar
2-3 tbsp caster sugar
1 tbsp fresh chopped ginger
handful fresh mint leaves
about 6 ginger snap biscuits

Sorry to be unspecific but it was one of those let's-just-blag-it-and-see recipes.

Washed the rhoob and chopped it into 5cm pieces. Popped it in a pan on the hob with about 3 tbsp brown sugar about 2 tbsp water, a tbsp chopped fresh ginger, a squeeze of a satsuma. Cooked, stirring a couple of times on med for about 10 mins until some of it was all mushy and some of it was still whole.

Put the biscuits in a placcy bag and bashed them to smithereens.

Whipped the cream with about 2 tbsp caster sugar until the peaks just started to flop. Stirred in the yog. Then stirred in the coolish rhubarb but not too much, so there are pink streaks. (I think I'd use less cream/yog next time.)

Put it all in a big pretty serving dish, without mixing too much. Chop over mint and sprinkle over the biscuit smithereens. Delish pud.

Verdict: Love this, love cream, love yog, love rhubarb, love ginger
Score: 9/10 (a bit less cream to rhubarb ratio next time)
Would I make this again: Deffo baby