It's Always More Complicated

Last week's bread held out pretty well, and there was even sufficient left to make frittata for Friday night supper.

Saturday breakfast rolls: the ones loosely based on James Beard's mother's raisin bread, with Strong Brown Flour.

Today's lunch, hake fillets, cooked as for plaice in coriander butter, took Jane Grigson's advice to sprinkle the fillets with salt an hour or so before cooking, think it improved this rather dull fish, also the new lemon zester is a vast improvement, and I used fresh dill and tarragon, though possibly not quite enough butter; served with slowcooked Bellaverde sweetstem broccoli, healthy-grilled asparagus (did not have room on the hob to steam) and sticky rice.