When it’s not your day sometimes you’ve just got to accept fate and work out the best response. Our new staff motto at the Underground Cookery School is, “it’s not the mistake, it’s all about the recovery”.
My daughter by contrast was having a blinder. We sat down to watch the greatest bike race on earth roll out into Yorkshire whilst playing snakes and ladders, where she executed a perfect game by winning in 11 moves. She then requested a salad for lunch, which she also helped me make!
Sausages were roasted off in the oven, French beans blanched, avocado kept in a plastic bag for 2 days with a banana (banana is not part of this recipe, it just ripens the avocado). A dressing was made with olive oil, mustard, lemon juice, white wine vinegar, seasoning, and all were mixed into lettuce, adding the other ingredients including avocado, which was peeled, stoned and sliced.
Earlier on this week Brazil were commanded to bend over by Germany, who then put a ball in their mouth and……well those of you with the more broader of imaginations can have the rest of the week off!
I look forward to seeing how the host nation responds to their collective Rogering!
Salad Of Sausage, French beans and avocado
4 x Pork Sausages
50g French Beans topped and tailed
1 ripe avocado
3 large handfuls of lettuce
For the dressing:
4 table spoons of extra virgin olive oil
1 tablespoon white wine vinegar
2 table spoons of Dijon mustard
2 tsp. lemon juice
Salt and pepper to taste