Pleasing to the taste buds

This is my favourite super-easy supper for this time of year, and wonderfully adaptable (smoked bacon and borlotti bean with a pinch of paprika being a case in point). I wish I could remember where I first saw it (I fear it may have been on a print out thrust into my hand on arrival home, during the chorizo discovery days of 2010). Anyhow, nothing could be more simple, nor, I think, more satisfying.

Also helps to work through the pork fat that's been sitting in the fridge since the epic roast shoulder episode. There's something so beautiful about that fat which defies logic, reason, decency and, apparently, articulation. Makes a mean stew, though.

If, like me, you live with a serial cereal muncher, you'll be familiar with the surfeit of not-quite-empty boxes clogging up your precious kitchen cupboard space every few weeks. Yesterday evening, I decided to do something about it. The dregs of Shreddies, Sultana Bran and Fruit 'n' Fibre, bulked up with porridge oats and coconut, enrobed in butter, sugar (last of the demarara brought up to weight with caster) and honey, bunged unceremoniously in the oven for 15 minutes while I got on with supper. Gooey and golden nomminess.

We each have a wee parcel containing two for afternoon tea, to share with a friend. Perhaps I can refrain from complaining about the cereal mountain, in future.