Ladies and gentlemen, this is my attempt at ‘posh food’. Although I love eating it, I’m more adept at plonking stuff on a plate and relying on the fact that it tastes good to carry it as I’m not great with appearances. I’m not sure that this is the best presentation of a dish ever, but for me, this is a big improvement. Soon I’ll be posing my immaculate plates with fresh flowers like so many other bloggers seem to have the time to do. (Seriously, does the food not go cold?!)

Not really. I’m far away from presentation perfection, but Kieran tonight told me that this tasted ‘restaurant quality’ – and believe me, he is my harshest critic, so I’m quite pleased with myself.

This is my latest attempt at being low carb. Tesco were selling two rainbow trout fillets for only £2.00, which I couldn’t resist. I say fillets, but since I had to pull my tweezers out of my make up bag and pin bone them for 15 minutes, I think fillet was a poor description of them! However, once pin boned and pan fried, they were beautiful. I do love crispy fish skin.

Instead of potato, I thought I’d make a cauliflower mash. So I boiled up a cauliflower and threw it in the food processor with a tub of cream cheese, butter and some seasoning. Delicious – and very smooth! I made the creamed asparagus but boiling some asparagus for a few minutes then using my trusty food processor again to blend it down with some double cream and seasoning.

I then fried a quail’s egg, and voila! You could make it healthier by cutting down on the cream and just having the asparagus – but I’m already cutting out carbs (ignoring the four oreos dipped in milk I had earlier – oops!), so will not be counting calories too!