First chaffinch in Epsom for a while tweeted this morning down Longmead Road.
I can also now report that the Arbroath Smokie turned out much better than the ordinarily smoked haddock (reference 1) which came with it.
The committee ruled in favour of hot, so I heated enough water to cover the haddock in the fish kettle and then simmered it for three minutes just below boiling. Which our meat thermometer read at 94C, so perhaps just as well that I have rarely, if ever, used it for meat.
Half each, taken off the bone off the plate, taken with brown bread. Very good it was too, with one Smokie being quite enough for the two of us for breakfast. We wondered whether they could be obtained from Harrods or Selfridges; perhaps I will get to find out next week in the course of Christmas shopping.
Reference 1: http://psmv3.blogspot.co.uk/2016/12/titbits.html.
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