This is what our coronavirus survival kitchen looks like.  Our weekend harvest from the allotment included sprouting broccoli (tiny but powerful & delicious), spinach, purple & yellow stemmed swiss chard, marjoram, winter savory, and rhubarb.

On Saturday we had a magnificent egg omlette with tons of bitter greens (chard & spinach) with allotment herbs (marjoram, savory) and mild cheddar cheese.  Yum!  Followed by a sweet and tart rhubarb crumble.

In the background is the big bag of onions I picked up on the Crescent last week, to make a mega batch of French onion soup broth.  And the big bag of long grained white rice.  We also have lots of brown basmati rice (in the large glass kilner), as well as packs of paella and risotto rice.  As well as a big tin of olive oil.

So we should be ok for food for a while yet!