Thank you, all. I have been thinking of writing a couple of books, including a cookery one. I've also thought of starting a cookery class upon finding a suitable venue and attaining the 'hygiene and safety' certificates and insurance. I'll be needing something to do, once Ds flies the nest! 
I heard about about Brussels, Queen! 
Have you being able to get out at all?
I love Adele too, fit
shark, I agree about the gluten.
I have been gluten-free for almost six years. I will never, never, never eat it again!
Since removing gluten, I visited my GP only 3 times! The first time was 3 yrs after going GF, he thought I was getting my scripts in Italy.
My doctor was happy to record me as coeliac, even without the tests that I refused. Why would I want to eat gluten, get my intestines all contorted, have scary asthma attacks again, itchy eczema and painful joints, just to confirm gluten is bad for me? 
He also advised me to exclude grains as the problem in coeliacs resides not just in gluten but in a host of other subclass of proteins in grains.
Watch out for evil wheat, it's everywhere: I've even found it on toasted pumpkin seeds!
I'm glad you enjoyed, your walk and well done for steering away from cake, durham. Your lamb inspired me to use my slow cooker these last couple of days.
Oxtail Winter Warmer.
Oxtail
2 bay leaves
2 sprigs of thyme
2 sprigs of rosmary
1 slice of ginger (little finger thickness)
1 onion
2 clove of garlic
1 tin plum tomatoes
salt and pepper
Water, boiling ~2Litres per Kg of oxtail
Olive oil to taste
Whilst a full kettle is boiling...
-Place the oxtail in a slow cooker or a pressure cooker or a large pan.
-Add Odori, * tomatoes, salt and pepper.
-Add boiling water.
-Turn on hob/slow cooker on medium to low and let it be for a few hours, until the meat falls of the bones.
-
Odori is the Italian collective name for herbs, garlic/onion, spices used in a recipe -a little noun which makes for a shorter recipe!
Once the oxtail is cooked:
Step 1
-Scoop out the tomatoes and onion: they float just for your convenience!
-Mash/whizz the tomatoes and onion.
-Add a little chopped parsley and adjust seasoning.
-Set aside to dress veg of choice (lovely on green beans, runner beans, broccoli).
Step 2
-Separate meat from the bone.
-Remove excess fat (which I freeze or render to use with leaner cuts/meats, for an amazing flavour).
-Drizzle olive oil to taste over the meat (adjust seasoning if needed).
-Serve.
Step3
-Sieve stock and let it cool.
-Once cooled, remove fat layer sitting on top and reserve to cook with. It lasts weeks in the fridge, I use a glass jar as plastic leeches into fat (giving the fat a bitter taste).
-Enjoy stock as you wish (Mother Nature's vitamin tablet! 
)
Mulled Wine Lamb
Lamb ( I'm cooking leg)
1 large onion (red for fuller flavour)
1 tsp juniper berries, sligthly crushed (I use the back of the knife)
grated zest of 1 orange
2 bay leaves
1 small stick of cinnamon
1 slice of ginger (little finger thickness)
1 large glass of red wine
Boiling water to cover meat.
Like the previous recipe, let it be for a few hours. Just as before (step 1), make the tomato cream. Step 3 applies to this stock, too.
I addition to drinking the stock, I will reduce ~1 pint to reduce and serve as a gravy/sughetto/jus
Note
If the lamb stock tastes a bitter, which can happen with winter spices -taste part way through cooking-, add an apple or two (in the quantity of liquid used here, the carb count would be minimal).
I'm now off to make my gorgeous girls (chickens) some very high fat, high protein fat balls to fend the cold and some homemade feed.
No! I haven't gone mad!
They are refusing the shop bought feed (formulation change? need to find different supplier);
they scratched and ate all the grass in their enclosure, of course;
it's the wrong season to cut the grass and the grass clippings from last week are almost gone;
there's no more fruit falling to the ground; or to steal from the trees
grub is going to be in limited supply.
Just in case anyone is a bird enthusiast ...
Fat balls for birds
1 cup (paper) milled linseed
1/2 cup of winter warmer seeds
1 tbs fennel seeds
1 tsp garlic granules
1/4 tsps ginger
1/4 tsp turmeric
1 tbs creamed coconut, grated
250 fat (I use a mixture of fats: lard, drippings and suet)
Garden string ( a few pieces ~1 foot long)
And for my chickens I also add 1 serving of multi-vit and mineral liquid and 1/2 cup grass seeds and a little grit.
Mix all ingredient as if making a crumble until all the seeds are incorporated. At one end of the end of string tie a large knot, mould the fat + seeds mix around the knot into a small ball and hang aroung the garden. :)