Monday 20th

Melt-in-your-hand avocado on toast for breakfast. Short of a fry up there is no better way to start the day. An early start too, off to meet my Dad at New Mills for a nosey around Kinder Low.

Lunch sheltering behind a bloody great rock between Ashop Head and Kinder Downfall consists of last night’s leftover chicken makes up my butties with a bit of salad, while Dad has corned beef and piccalilli on a rather nice looking ciabatta. Lycees and bananas gives a bit of an energy boost on the way down.

A substantial tea is in order – and since there is plenty of chicken stock I go ahead with the risotto predicted yesterday. I use Mrs Jiffler’s recipe, which is in turn nicked from Nigel Slater:

Mrs Jiffler’s Risotto:

As usual there are no right or wrong quantities. Mrs J has been known to use white wine instead of chicken stock, which I think gives a more summery feel to it. Its also normal for Mrs Jiffler to forget at least one ingredient, or substitute with something at random..

Butter or olive oil
Arborio risotto rice – the best you can afford.
Mushrooms – whatever you fancy. Chestnut mushrooms today.
An onion, or a couple of shallots
Saffron (not essential, if you haven’t got it, be imaginative)
Chicken stock (or white wine)
Fresh Parsley
Frozen peas
Parmesan cheese

Soften the onions in the oil/butter and throw in the mushrooms for a minute or two. Stir in the rice and stir fry for about two minutes.

Keeping the heat medium to low, pour in a little of the stock (or whatever you’re using) and stir gently and steadily. Once the rice has taken in the stock, add a little more and stir again. Repeat this process until the rice has absorbed the liquid and swollen up nicely (Stir in the saffron halfway through the process, or if you can be bothered, steep a pinch of saffron in a small bowl of warm water for 30 mins before pouring the whole lot in with the stock). The whole process can take ages. Generally I can have mine ready quicker than Mrs Jiffler, but hers taste better, so its probably best to be leisurely.

Towards the end throw in a lump of parmesan to melt – or grate it in if preferred. At the same time the frozen peas should go in – these only take a couple of minutes to cook. Then add some fresh parsley if you have any.

Eat on a cold day in a warm room.

Other options:
Today I stirred in some chicken pieces from yesterday’s roast along with the parmesan.
Coarsely chopped spring onions instead of the onions, along with chopped celery works well with the ‘Summmery’ white wine version.
Chuck in a few odd bits of panchetta or bacon just before the mushrooms.
I once left out the parmesan, and threw in some chunks of fruity Italian Taleggio cheese. I was on a cheese high all evening…