Inspired by the only book I have read since son number two arrived eight months ago The Ministry of Food: Thrifty Wartime Ways of Feeding Your Family, I completed an application for an allotment today.  I am a bit scared.  I might actually get one.

I love the idea of growing more of our own food but, to be frank, I have only ever grown a few bits and pieces at home without huge amounts of success so far.  Having said that I found the book actually made the process make sense, which it has not before, and my eldest son expresses uncontained joy every time we pull up a homegrown radish (despite not actually liking to eat them) so a successful allotment would be very exciting indeed.

The low fat aspect of the week did not last long as a craving for a treat overtook me and I needed an indoor activity for the boys as the eldest was unwell today and we didn’t want to spread our germs around the entire toddler community.  So, with germy hands firmly at the end of a very long wooden spoon (and the baby banging a wooden spoon on his high chair) we embarked on a full fat flapjack baking session (Nicola’s Zesty Flapjacks from the River Cottage Family Cookbook).   I’ve made some no added fat, practically no added sugar flapjacks in recent weeks which the boys absolutely love (which is great since they are so healthy) but I needed the real deal today!

We had Warm Broad Bean and Crisp Bacon Salad from this month’s Delicious Magazine for dinner served with some buttered pasta.  It is quite a good one to put together quickly at the end of the day provided the beans are podded and skinned earlier in the day (oh, and you can cheat a bit by replacing half the beans with frozen peas).

Time for a cuppa and (another) one of those flapjacks I think.