The beaver is a proud and noble animal
Notes from a bemused canuck
My helpers and I have handmade sausagemeat to then handmake scotch eggs. Very tasty teamwork, and I love the taste of the sausagemeat. I pan roasted fennel seeds, coriander seeds and peppercorns, then added some salt, dijon mustard, nutmeg, onion powder, and a little ground clove. It came out really, really well!
3-4 roma tomatoes, cut into large chunks
4 slices day-old ciabatta, crusty and slightly hard, cut into chunks the same size as the tomatoes
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1/2 red pepper, chopped
12 olives, cut in half
1 tin of tuna, flaked
1 bunch fresh basil, chiffonade
good glug of olive oil and balsamic vinegar
salt and pepper to taste
Let sit in the fridge for an hour before eating, to let the juices sink into the bread. The bread shouldn’t become soggy, but still retain some texture.