For a recent dinner, Jac cooked barramundi fillets in the oven. She seasoned the fish with salt and pepper, wrapped the fillets in foil with a little butter and topped them with lemon wedges.

She’d been craving a creamy vegetable dish, and made a cauliflower, broccoli and peas mornay. She stirred the vegetables through a white sauce, topped it all with cheese and baked it in the oven.

The cauliflower and broccoli were tender, the bubbly cheesy topping delicious. I couldn’t eat too much of the mornay though – I had to deliver a presentation at work on Thursday and didn’t want to be all gluggy. This mornay on Sunday night was to be my last bit of dairy until my presentation was over (it went very well, thank you!).

Jac served the fish and cheesy mornay with vegetable spiral pasta. It was a delicious meal. I could’ve taken the fish out of the foil, but it was easy enough to eat this way. I think I’ve said quite recently my favourite eating fish are the meaty, white-fleshed ones.