Well, lunch
I braved the weather and pulled a couple of leeks from the garden. They only grow as thick as a man's thumb in my garden, but they're long and green and full of flavour, not dry and cheugh.
Peeled a couple of spuds, quickly fried the leeks in a bit of butter and then added the chopped potatoes, seasoned it well, added stock and simmered for about half an hour.
Made cheese scones while the soup was cooking.
So, leek and potato soup and cheese scones for lunch
There's maybe a bowl of soup's worth left, but two big bannock/scones marked in farls, wider than my handspan, are gone, guzzled, consumed, devoured
Son2's on holiday, it shows