#sunday lunch

Photography by the-way-we-were (2025):

Willcox and Fripp Have “Sunday Lunch” with the Osmonds

Toyah Willcox and Robert Fripp invited the Osmonds and their “Crazy Horses” to “Sunday Lunch.”

This is figurative, of course. But the First Couple of Farce did offer up a slice of the family band’s aforementioned number for their latest end-of-week spoof.

In the end, “Crazy Horses” was such a left-field pick, there was no need for jokes. It’s a blooper reel as finished product.

For Willcox cracked herself up with her neighs. This, in turn, cracked up Fripp who stopped playing and just gawked at the camera.

“Keep playing,” she said.

He did not comply.

Bryonys Rustic Cottage Pie with Skin-On Mash! With added greens and protein (recipe on insta)

Serving suggestion -

Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli.

It's rather difficult to try to explain what exactly is the beautifully soft texture of a Fondant au Chocolat, thus I won't endeavour it. It is much easier to bake one and indulge in its deliciousness, thus I invite you to do it! Happy Sunday!

Ingredients (serves 4 to 6):

200 grams/7 ounces very good dark chocolate (at least 75% cocoa)

6 tablespoons unsalted butter

4 large eggs

1/2 cup caster sugar

3/4 cup plain flour

1 tablespoon cocoa powder

1/4 cup cocoa nibs

Preheat oven to 190°C/375°F.

Butter a pie plate or cake tin generously, and dust lightly with flour. Set aside.

Break dark chocolate into a medium bowl. Add butter, cut into chunks, and fit the bowl over a small saucepan of simmering water over medium-high heat (the bottom of the bowl should not touch the water).

Melt chocolate and butter together, stirring with a spoon until smooth, silky and shiny. Remove from the heat; set aside.

Break the eggs in a large bowl. Add caster sugar, and whisk energetically until pale yellow and fluffy, and the mixture falls from the whisk like a ribbon.

Sift in flour and cocoa, and give a good stir until well-blended.

Then, gently fold in melted chocolate and cocoa nibs, until completely combined.

Pour batter into prepared pie plate or tin, levelling with a spatula.

Place in the middle of the warm oven, and bake, at 190°C/375°F, for 25 minutes.

Remove from the oven and let cool slightly or completely.