There is a fashion in the secular world for something called “Dry January”. Just 31 days without alcohol, in part to make up for all the excesses of the Christmas season. Well, the Christmas Octave lasts into January, and Christmastide can be said to last until Candlemas on 2 February, so that simply won’t do.
Three weeks into February, however, Lent arrives with all its fasting and abstinence – perhaps 40 days without alcohol, and 40 days without meat, if you’re keeping it keenly. So here is a dish inspired by Dry January which, with one or two small edits, will work just as well for the occasional feast along the way. You will need some dry stuff, as follows:
