A FEW PHOTOS FROM ST NAZAIRE

At the memorial on St Nazaire seafront.

La Baule War Cemetery.

The old WW2 Submarine pens at St Nazaire docks.

Bill Wignall. Down by the submarine pens enjoying an aperitif.

And me enjoying the first of many aperitifs.

DAMN AND BLAST

There we were..all prepared. Serious training all week. White wine and lager mainly.

And then Pluzunet cancel the match till the 14th April.

Ah well..More practice, more white wine, more lager.

DARTS WIN

Whilst I was in St Nazaire, the darts team did the business.

A win at Pluzunet on Saturday afternoon will put us in to the Elite League.

Truly amazing as I thought we had an average season, but it seems everyone is beating eachother.

ST NAZAIRE. OPERATION CHARRIOT 70TH ANNIVERSARY

I have just come back from St Nazaire having been with the Royal Navy Association Brittany (Nord Branch).

An emotional couple of days for me as it is the first time I have been involved with this kind of remembrance.

I will write a full report with lots of photos at the weekend.

But briefly, We started at the war graves at Escoublac-La-Baule.

After a brief service at the war graves, I had the great honour of putting a cross at one of the unknown sailors graves.

No name.

Just known to God.

Heroes ..All of them.

LUNCH IN DINAN

We went to Dinan on Tuesday for a bit of lunch and to sort out the RNA luncheon for April.

A bit of early spring sunshine made it all the more pleasant.

Below is a picture of the port taken from the top of town.

DARTS VERY EXCITING

It's going to be a close finish for promotion to the Elite League. 3 games to go for us, a game in hand of 2nd place.

Next game is the postponed game at home to Bageur Morvan.

And I am missing it as I am down in St Nazaire.

It is that close that in theory we could still be relegated.

An amazing season.

FRENCH COOKERY LESSON

Having been a Navy Chef for 24 years, I thought it was about time I gave you not so skilled in the kitchen the benefit of my experience.

About a year ago we dined out and I was introduced to "Briased Pigs Cheeks", a very French dish which I have now adapted to my own taste,

Pig cheeks are so succulent when braised, that they just melt in the mouth.

They are rarely found in the UK now, but a roasted version is called "Bath Chaps" in the west country.

I have called this dish "Cheeks and Leeks"

6 cheeks does for 2 people.

You need 2 leeks, 2 carrots, 1 onion, mushrooms all roughly chopped, and some grated fresh ginger and a crushed garlic clove.

Firstly you gently pat your cheeks dry. (Stop sniggering at the back)

Then fry your cheeks in a knob of butter with a dash of olive oil until your cheeks are brown all over. ( I said stop sniggering)

Remove your cheeks from the heat and place in a casserole dish.

Keep the fat you have fried your cheeks in, and saute all the vegetables until they are soft.

Add a little flour to make a roux, then add 1 teaspoon of paprika

Pour in some chicken stock and a glass of white wine.

Pour the mixture over your cheeks (Last warning. There is nothing smutty about the word cheeks.!!)

Cook in the oven at 160F for two hours, or until your your cheeks feel soft and tender.

(Right you..Face the wall and don't disturb the class again!)

Above I have served my cheeks with a butternut squash and mustard mash, and some peas from the garden last year.

There is nothing quite like sharing your cheeks with a friend.

(Get out, go stand in the corridor and stop bloody sniggering!)

I like to make a big double helping, so I can spread my cheeks over a couple of days.

Bon appetit!