More'n 1 way to cook a tat

Didn't manage the adventure with Ecodad - wrong sort of moon.

Deli started stocking old varieties of tatty from a farm in Northumberland. Most of these are Shetland Black - with a blue ring through them - added some sweet for variation. Roasted yesterday and Sauteed today with mustard seeds. Splash of vinegar, and a wee bitty salt - grand.

Mundane huh - then get some of this Trees by The Skeletal Family