Cig Oen, Heno
I was going to write about tonight's repast - not pictured as we wolfed it down before I even thought to take a pic of it - of a half-rack of local lamb with garlic and anchovy, roast Anglesey potatoes, and broccoli and carrots also from the island; served with a tricksy little gravy made of red onion, chicken stock, Worcestershire Sauce and meat and veg juices from the cooking, plus a bit of the roasted garlic pulp, thickened in the old-fashioned way with flour and cold water. But I won't, except to say that buying local produce from a local market - and we don't have many such proper outlets left these days, really does elevate your cooking and subsequent eating, to another level. You'll just have to trust me when I say that the fat on the lamb was exquisite, let alone the meat itself. Bugger, I've just written about it anyway, so pictured is the aftermath...