Lunch: 'coleslaw' made with grated carrot, shredded cabbage, radish, spring onions, olives and capers; avocado, prawns fried in coconut oil and garlic, and a baked sweet potato. DELICIOUS. (thank you hubs)
Dinner: roasted parsnips and squash with pan fried liver and pork belly, leeks and whatever veg we had left. £30-worth of veg hasn't lasted very long!
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