How was your day?

Tuesday 22nd February

Day 307

Scatter pale shards of fresh ginger and slivers of pearly garlic all over a whole pink trout.

Make a pungent sauce with more garlic, ginger and chopped red chilli, salty with dark soy sauce and sweet with Japanese rice wine.

Lay the trout on thin slices of fennel and bake in scrunched up greaseproof paper till the skin turns speckled brown and the aroma of the Far East heats up the kitchen.

Eat with bright spring cabbage and the sauce poured over.

Remember to leave room for some spiced talk about ‘How was your day?’ listening with an unknotted heart.