WEDNESDAY



Yellow Beanie - Berlin thrifted
Crinkled linen mix maxi - Weekday
Black Leigh Jeans - Topshop
Boots - Acne
Jewels: Crystal trio ring/butterfly wing necklace/ silver chain
Ottoman Hands at Topshop/Ben's Butterflies/chazza shop

Panzanella
First time I have ever made this, but it was perfect for a lunch, super flavourful and I know I say it all the time but real easy too! Toast off the bread (any leftover really, for this I used some tiger bread chunks) which is pre rubbed with garlic, fresh thyme and drizzled with extra virgin olive oil. Then prepare the dressing, which is 3 parts oil and one part fresh lemon juice, add some chopped capers and chopped anchioves- keep aside and only add when you need to eat,  to prevent everything getting too soggy. The salad itself is made of deseeded and chopped tomatoes, thinly sliced red onions and some leaves I had rocket which was nice and punchy. Then combine everything!

MONDAY

Necklace - thrifted
Mohair cropped turtleneck knit - Topshop Boutique
Salmon slinky maxi - Weekday
Converse High Tops

Brindisa Chorizo and Broccoli Paella
An easy choice for a Monday, last nights dinner of paella, which I still believe is easier to make than risotto. You start off the same saute the onion and garlic, but then add paprika and cook off, back to the usual by adding in the rice . However instead of stock at this point add chopped tomatoes and a generous splash of white wine, simmer then add stock to cover the rice. To get that distinctive yellow and some saffron soaked in water to loosen it up. Bring to a vigorous simmer for 10 minutes - but don't stir! Cook for a further 8 minutes, still hold the stirring then add your veg
 (I used broccoli.) At the last stage I added peas and the pre cooked and crispened up chorizo and
let everything cook with the lid on and off the heat.
Great straight up and the next day - squeeze of lime and some fresh spinach and there you go!