Cooked up a huge pot of bolognese while mum was staying with me. There's a ton of it in the freezer still. Tim gave me a little tip - a good hit of nutmeg in the bolognese really sets it off, particularly if you don't use red wine.
I finally got around to buying a 4L box of Morris Pressings dry red. This is an excellent table and cooking wine with light tannins and a good mouth feel.
Ish and I ate at the Hong Kong kitchen tonight. They do a really good steamed dimsim and the salt and pepper squid was good. The fish was flavourless, though. Definitely gonna steer clear of the seafood in Ipswich.
