Been making my preserved garlic today. Peeled it all this morning, pickled and drained it after lunch, and now it's cold I can dry it and pack it into jars with oil and herbs. That little lot will last me a year, even allowing for the couple of jars I have promised to others.
Defrosted a pack of wild pacific salmon that I picked up on a 70% markdown in Tesco the other week to have for supper tonight alongside jersey royals and spinach. Will be interesting to see how the taste compares to the more usual farmed salmon. There also might be a chocolate fondant for pudding as well...