A Moroccan Crew Lunch in Cornwall

It's been an age since I did a crew lunch recipe. What with all the Queen stuff and the weird Westward Cup, (it was weird and I would rather not do a regatta based on politics and money again) I've been a bit out of sync.

But here we are in Falmouth, Cornwall with a good week or so before the Pendennis regatta which in huge contrast, is the best regatta ever! The Pendennis organisers throw a great event, give the best of Cornish welcomes and have the correct understanding that if it wasn't for us little crew folk, there wouldn't be a regatta because there wouldn't be anybody to sail these great big,  beautiful classic sailing boats. It is the crews who have the skills, the know-how and the passion for it. It is the crews who work incredibly hard, set the tone of the atmosphere, the evening vibe; and boy do they know how to drink. Being a professional sailor often means being a dab hand at the bar too, a skill that merely encompasses all the wonderful traditions and ancient history of a life at sea. Pendennis understands all this and throws a damn fine regatta ensuring boats come back here from far and wide to race again and again.

Bravo!

And back to lunch.

So I made for my hard-working, highly skilled, beer-swilling crew (just kidding - some of us prefer Gin), a little Moroccan number which I always find has a nice lunch-time ring about it. Moroccan is easy enough to make without having to buy one of those expensive Moroccan spice-mixes you get at supermarkets these days. Basically for Moroccan I always work ground cumin, ground coriander, paprika, and cinnamon together. Get some flaked almonds and dried apricots in there somewhere and bish-bash-bosh, you have a Moroccan meal!

Obviously there is a teeny-weeny bit more involved and I have never been to Morocco but I have on more than one occasion considered taking belly-dancing lessons...

However for now I shall give you the recipe for a very easy butternut and chickpea couscous served with a light, fantastically tasty chicken in yoghurt and tahini with mint and lemon. Serve with hot pitta breads and salad and your crew will not go hungry.

Soaks it up too. (Really I'm just kidding, we're not a bunch of piss-heads, we're all highly professional here)

So for a quick and easy Moroccan lunch for 6 you will need;

For the Couscous;
400g couscous
1 butternut squash, chopped into bite sized bits and peeled (which is optional)
1 tin of chicpeas
1 onion, chopped
2 tbsp tomato puree
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp cinnamon
150g dried apricots, roughly chopped
toasted flaked almonds to garnish
hot chicken stock or water
knob of butter or a dash of olive oil

For the Yoghurt, Tahini and mint chicken you will need;
4-6 chicken breasts
juice of 1 lemon
1 tbsp sesame seeds
1 tbsp black sesame seeds (optional)
1 tbsp yellow mustard seeds (optional)
2-3 small pots of natural yoghurt
2 tbsp mint sauce
zest and juice of 1 lemon
1 tbsp tahini paste (if you don't have this then use peanut butter, yum)
1 clove of fresh garlic, crushed
fresh mint leaves to garnish

Method;

• To begin, pre-heat the oven to gas mark 5, 190C, 375F. Slice each chicken breast into 4-5 pieces and fry in batches in a hot frying pan until very lightly golden but still a bit pink inside. When each batch is done, set aside on a baking tray. When you have browned all the pieces, drizzle over the lemon juice, season well with salt and pepper and sprinkle with the sesame seeds and yellow mustard seeds. Pop into the oven to finish cooking for about 30 minutes.

• In a large non-stick pan saute the onions in a little olive oil for about 5 minutes till translucent and starting to colour gently. Add the chopped butternut, stir fry on high for a few minutes and then cover with a lid. Turn the heat down to low.

• Meanwhile, put the couscous into a big bowl. Pop in the butter or olive oil and a good pinch of salt. pour over the hot chicken stock or boiling water from the kettle to just about cover the couscous and give it all a good stir then put a large plate or cling film over the bowl so that the steam is trapped, cooking the couscous perfectly.

• And whilst the butternut is softening now is also a good time to mix the yoghurt, tahini paste, lemon juice and zest, mint sauce and garlic in a bowl. Season with salt and pepper.

• Check to see if the butternut has cooked. If it has stir in the chic peas, tomato pure and all the spices and season with salt and pepper. Let it have a bit of a sizzle then add about 300 ml hot water from the kettle. Stir and cook this for another few minutes then add the chopped apricots. Continue cooking until the butternut is completely cooked through and the apricots have softened a little. Check the seasoning. At this point I added a tablespoon of mango chutney but that's just me.

• With a fork, fluff up the couscous. Add about two thirds to the butternut and chickpeas and stir to combine. To serve, spoon the last third onto a serving dish and make a well in the centre. Pour the mixed couscous and butternut mixture into the well. Sprinkle with the flaked almonds and some chopped fresh coriander or parsley.

• Once the chicken has cooked, remove from the oven. Let it cool for a few moments  and pour off any excess juices. I kept about 4 to 5 tbsp to add to the yoghurt but ditched the rest.  Once the chicken has cooled off slightly, stir into the yoghurt mixture along with the saved juices. Pour into your chosen serving dish and garnish with lemon wedges and lots of torn fresh mint leaves.

So that might look long but its all pretty straight forward and do-able on a hob. If you don't have the oven just turn the heat down on the chicken when it's in the frying pan and make sure you fry it till its fully cooked. Oh and pop the pittas in the toaster.

A great, easy and filling lunch for a group of hungry people. And fun to try out the spices and go all Moroccan.

Falmouth is great fun, Pasties are so delicious and I must regulate my consumption of them to a max of one a day...

I'll try.

Thanks for reading!

Cheers.

Leaving the Solent and heading for Falmouth

Give Peas a Chance!

I arranged this blog to be posted whilst I am otherwise engaged in the gruelling process of sailing an old wooden boat in hefty seas (forecast) with strong wind on the nose as we head West towards the Gibralta straights on our way to the UK. Whoopee!  I do hope that my sea legs are not failing me in the galley as I attempt to cook for ten hungry (or not) crew. And before you turn green at the thought, here is the besest, tastiest, easiest, cheapest and most wonderful recipe for soup that should make you smile, with a little poem to serve it with. Calorie free (the poem that is).

This poem must be read out loud with a frightfully-frightfully British accent to your kids or your partner, or whom ever is around you to enjoy it, right before you dive into a bowl of pea and mint soup. Serve this wonderfully green pea soup with some warm soda bread straight out of the oven and some feta cheese marinated in chilli and lemon zest and rejoice that spring is here and that means it’s almost summer...

The Owl and the Pussycat went to sea
In a beautiful pea-green boat,
They took some honey, and plenty of money,
Wrapped up in a five pound note.
The Owl looked up to the stars above,
And sang to a small guitar,
"O lovely Pussy! O Pussy, my love,
What a beautiful Pussy you are, you are, you are,
What a beautiful Pussy you are."
Pussy said to the Owl "You elegant fowl,
How charmingly sweet you sing.
O let us be married, too long we have tarried;
But what shall we do for a ring?"
They sailed away, for a year and a day,
To the land where the Bong-tree grows,
And there in a wood a Piggy-wig stood
With a ring at the end of his nose, his nose, his nose,
With a ring at the end of his nose.
"Dear Pig, are you willing to sell for one shilling your ring?"
Said the Piggy, "I will"
So they took it away, and were married next day
By the Turkey who lives on the hill.
They dined on mince, and slices of quince,
Which they ate with a runcible spoon.
And hand in hand, on the edge of the sand.
They danced by the light of the moon, the moon, the moon,
They danced by the light of the moon.

Edward Lear 1812-1888

For Pea and mint soup you will need;
1 onion, finely chopped
2 tbsp of fresh mint, roughly chopped
1 tsp fennel seeds
2 cloves of garlic
500 ml/1 pint of chicken or vegetable stock
500g, ½ bag frozen or fresh garden peas
200ml crème fraiche
1 lemon, zest and juice
Mince and slices of quince (but only if you have a runcible spoon)
Method;

• Sauté the onion in a little butter and olive oil in a good sized saucepan.  Sauté gently until they are starting to lightly colour.

• Add the fennel seeds to the pan. Turn the heat up then add the frozen peas with the garlic. Stir well as it all starts to have a good sizzle.

• Now pour the stock into the pan and bring to the boil. As soon as it comes to the boil, turn the heat down so the soup simmers gently for ten minutes.

• Turn the heat off then add the mint the lemon juice and a few tablespoons of the crème fraiche. Use a hand blender to puree the soup till it’s nice and smooth and the most vivid and pleasing green.

• Mix in the rest of the crème fraiche and add the lemon zest to garnish. 

The mint goes in at the end to maintain its fresh flavour and colour. This is one of my most favourite soups of all time and is full of the flavours of a sunny garden on a weekend. Lush. And what a vibrant pea-green it is – the soup, not our boat, or us for that matter.  Although Mariquita is hopefully as you read this, dancing in the light of the moon, the moon. Dancing by the light of the moon.

Thanks for reading,

Cheers!

A Saag Aloo Round-Up

We had perfect rice cooking techniques, then we had naan bread and now we have Saag Aloo.  This is probably my most favourite friday-night-on-the-sofa meal. It is vegetarian but really, from one meat eater to… perhaps some others, you won’t miss it here.

I made this for lunch on the boat, served with a crunchy salad which rattled with toasted flaked almonds and bean sprouts, served with a yoghurty, lemony dressing full of zing and zest. And homemade Peshwari naans to complete things.

The great thing about the saag aloo is that it is so satisfyingly filling and tasty. Served with some grilled, fiery red tandoori spiced chicken breasts, this becomes a truly hearty feast of tummy rubbing proportions; naan bread, chutneys, yoghurt and papadums – oh yeah. But the saag aloo on its own is a perfect partner to any girls Friday night on the sofa with a glass of wine and some soft doughy naan to mop up. Pyjamas and a good movie with Robert Downey Jr in and what more could there be to satisfy? I ask you.

And as you can see (out of my fantasy box) it makes a great crew lunch on a cold boat too, served with a salad. Slightly different take there but just as welcome.

My version is quick and basic but tastes divine. It’s probably a million miles from a proper saag aloo recipe but this is all about cooking and loving food and doing both of those things on a boat or in a caravan or anywhere else that may not have a super-dooper kitchen.

Or just because you’re on your own and it’s Friday night and you want something a little bit special but easy to cook whilst you watch Robert Downey Jr on the box. I’m with you Girlfriend.

So for a quick and very tasty Saag Aloo you will need

 

4 medium non-descript potatoes. Or 8-10 small new potatoes

800-900g (1 large bag) of fresh spinach

2 medium brown onions roughly chopped

3 cloves of garlic, sliced or roughly chopped

1 inch knob of fresh root ginger, grated

1 tbsp garam masala or curry powder or a bit of both…

2 tomatoes roughly chopped

1 tsp sugar

1 bunch of fresh coriander

Knob of butter

1 small pot of natural yoghurt

Method

• The quickest way to make this is to boil the potatoes first. Don’t peel, just chop into bite-sized pieces and bung onto boil right up until they are almost cooked. They need to have some bite left in them so that when you add them to the pan for the saag aloo, they don’t turn to mush. Now you must save the potato water by draining the potatoes over a bowl or jug to collect at least 200 ml of the stock.

• Whilst the spuds are doing their thing, heat up a nice heavy pan and add some olive oil and a knob of butter. When the butter has melted, add the roughly chopped onion. Cook over a medium heat until they are translucent, around 5 minutes or so. Then to the onions add the garlic and ginger and finely chop the stalks off of the fresh coriander (about a tbsp) and add that to the pan. Continue to sauté over a medium heat.

• Now add the chopped tomatoes. These give the dish that touch of acidity needed amongst the potato and spinach and round the finished dish off brilliantly.

• Add the potatoes and turn the heat up a little to get a good bit of sizzle going. This is the perfect moment to add your spices. The heat will open up the aromas and accentuate that Indian flavour the Garam Masala provides in abundance. The colour looks good too. Season with salt and pepper and add the teaspoon of sugar. Feel free at this point to add fresh chilli’s if you’d like a little kick.

• Now add the saved potato stock to the pan and bring to a gentle boil. Then turn the heat down to low and leave to simmer for ten minutes or so until the potatoes are cooked through and the dish has thickened a little.

• I like to chop the washed spinach up a little before I tip that in. It will be a huge mound of leaves in your pan but it soon wilts down as you stir it in to the aromatic potatoes. Let this cook for about another 5 minutes. Check the seasoning, adding more salt if the spinach has diluted the flavour a bit.

• It should be fairly ‘creamy’ by now and if you wish you can stir in the fresh yoghurt just before you serve or you can serve the yoghurt as an accompaniment. I also like to finish it off with a squeeze of fresh lime or lemon and a sprinkling of lightly toasted flaked almonds and the chopped fresh coriander leaves.

See there, now that was pretty straight forward. But a taste sensation, believe me. In fact, if you are on your own-some forget the fork, just scoop the soothing, deep green Indian stew up with some fresh naan bread and lick your fingers without apology. Robert Downey Jr won’t mind at all.

I hope you’re enjoying your weekend too. I’m planning very little for tonight. A good fire and movie night I think.

I wonder who’s cooking.

Thanks for reading,

Cheers!

P.S I forgot to say; by all means use frozen spinach, about 400 g and halve the amount stock as the frozen spinach will add some of its own liquid but it is just as good.

Field Mushroom and sliced potato bake (with lots of Garlic)

As the sun innocently rose yesterday morning into the early pale liquid blue of the Provence sky, you wouldn’t have suspected a thing had happened. No apologies, no explanation for the past week’s behaviour, not a puff of wind or a drop of rain; absolute still and early winter serenity.

But we know better, so it can wipe that smirk off its face. I mentioned in my last blog that the flood gates in La Mole had been opened after a week of continuous rain which had us scurrying up the hill for dry land. The next day we bravely (stupidly) made our way back down the hill to the boat for work, via many a detour and around various closed roads. What had previously been vineyards and small burbling streams were now large lakes and gushing rivers. I’m not sure how exactly but a smattering of perfectly spoken Franglaise and we were past the Gendarmes and army barricades and successfully found ourselves back down at the boat.

Photos don't come with noise but the wind screamed through the masts

Not for long however, news came through that the flood levels were still rising as they continued to release water from the reservoirs in La Mole.  Ooops-a-daisy.

So back into George’s Landrover we hopped in the hope of heading back up the hill. Now if you’re in a Landrover, you feel incredibly safe, a bit smug and high off the ground, adequately equipped to cope with a little bit of flood water. Surely the French police would wave us through the barricades with a knowing nod and little French grunt of four-wheel-drive approval?

To cut a long story short, they did no such thing and it took us 4 hours to get home.

4 hours. It normally takes us half an hour.

But what an adventure it was! I shall resist the temptation to bore you with details but I will say that we ended up taking the ‘off-road’ route to get home to avoid hours of motorways – of course we did; we were in a Landy.

Our way home was scuppered at every turn. There were flooded roads we couldn’t cross even in the Landy. There were copious waterfalls as water dropped in torrents from the hill tops and sections of road had simply been washed away but most importantly - there were mushrooms.

We couldn’t help ourselves even in the pouring rain. We were under some kind of forest spell, like children in a sweet shop. So despite the rain and the length of our journey home, we went mushrooming. They were everywhere.

Field mushrooms are easy picking. They don’t hide, stick out like sore thumbs and they taste great. We have a lovely lady who lives in our village who is a mushroom expert. We made a quick stop at hers (when we finally arrived in La Garde Freinet) so she could examine our pickings to be on the safe side, always the way forward with fungi. After a cheerful nod of approval and a farewell gesture of ‘bon appetite!’, dinner was almost home. Thank God; we were starving.

I hope the photos at the bottom of the blog tell the story. In the mean time here is the recipe for a baked dish of Field mushroom and sliced potatoes. A most delicious and satisfying way to serve a harvest of damp, large field mushrooms.

To serve 5-6 people you will need;

A good harvest of field mushrooms or selection of woodland mushrooms thickly sliced.

6 medium to large potatoes, washed but not peeled

2 medium brown onions, thinly sliced

4 cloves of garlic, crushed

Large bunch of flat leaf parsley, leaves and tender stalks (not woody) finely chopped.

A good vegetable stock cube.

Method;

• Heat the oven to gas mark 6, 200ºC, 400ºF.  In a frying pan gently sauté the sliced onions in a little olive or sunflower oil until soft and starting to colour, about 8-10 minutes. When they have softened add half a tsp of sugar and season with some salt. Let them cook for a few more minutes then pour into the bottom of a large baking dish.

• Meanwhile, slice the potatoes, not too thin and put in a large pan. Cover with water and crumble in the stock cube. Bring to the boil and let the potatoes cook for about 5 minutes until starting to soften. When they are par-boiled, drain saving the cooking water, the stock from the pan. Now you can begin to layer the potatoes and mushrooms over the onions.

• Begin with a layer of potatoes over the onions, be careful as they will still be quite hot. Roughly layer the potatoes then cover with a good layer of the sliced mushrooms. They will reduce in size dramatically when cooked so really stuff them in. Then sprinkle over the mushrooms a good splodge of the chopped garlic and parsley stalks and leaves. Season. Then continue layering like this until you have reached the top of the dish lightly seasoning between each layer.

• Pour over 1-2 ladlefuls of the potato stock (the mushrooms will release a lot of water), dot the top with little knobs of butter and give a little drizzle of olive oil. A good grinding of black pepper and then cover with a lid or some tin foil and pop into the hot oven. Turn the immediately down to gas mark 3, 150ºC, 325ºF.

• After an hour or so remove from the oven and remove the lid or tin foil and put back into the oven to brown the top a little. About 20 minutes.

And that should do it. Serve with lots of brown, warm crusty bread to mop up all the delicious mushroomy, garlicky juices and a large glass of good red wine. You probably deserve it if you’ve been out mushroom picking.

I’ll leave you there with a load of photos of the adventure. It seems like it was a million years ago now as I sit here admiring the valley bathed in sunshine, the birds singing and the trees standing as they should – upright. I wonder how long it will last.

Thanks for reading.

Cheers!

Our 'short cut' didn't quite turn out as we'd hoped

Flo took it upon himself to test the depth..

Much to the amusment of the rest of us

We'd already decided that it was too deep to drive the Landy across...

Anchor Biryani

Mariquita is at anchor. For the next few weeks. Now this has its pros and its cons. And anyone who is reading this who works and lives on a boat full time will tell you that I just fibbed. There are no pros.

I suppose, swimming freely off the boat at any time after work or before breakfast could sound like it’s a pro. It would be the only one. Oh and I guess because of an offshore steady breeze, we have a lack of mosquitoes. So, not all is lost.

What we don’t have is easy access to land. A tender ride ashore and back can be a wet and salty affair as well as infrequent. We have to combine trips to save fuel and no one wants to be the taxi driver either. We don’t have internet and making a quick, simple daily trip to the shops is as you can guess, awkward. I can deal with awkward for a few days but for a few weeks I have to say, I’m really not looking forward to it. You could compare it to being a teenager living at home in the country side before you learnt to drive, relying on your parents to drive you to accepted events so that you can maintain some sort of a social life. On the bright side I don’t have acne.

So as you can probably glean from my (I like to think) un-usually negative tone of typing, being at anchor for any significant length of time is not my most favourite of maritime past-times.

I’m sure it will be fine. I’m sure I will discover that there is much to rejoice in when you are temporarily situated at a distance from crowds, traffic and pollution and all that other land-stuff that can be sometimes…annoying at best but hey! I bet this is good for me in many ways. I’ve just got to keep an open mind. Like at lunch yesterday when I had to cook for everyone. First day back from my holiday and there were no onions or actually much of anything fresh and definitely no time to get in the tender to then get in the car to go find a shop somewhere for fresh food, the sort you can cook nice healthy meals with, for a crew of 12.

Indian. When there is a lack of fresh food, I turn to my spice cupboard and dry stores. I did have a bag of brown basmati rice and I did also have a bag of green lentils. I had 8 potatoes, garlic, root ginger, a gazillion different herbs and spices and frozen peas. Who doesn’t have frozen peas in their freezer? I love frozen peas. So you see, once you have got going with an idea, it is amazing what you can come up with.

I made a sort of Biryani which was, if I do say so myself, pretty good. A great vegetarian meal full of protein. A combination of pulses, beans and rice will always give you a complete protein (all the amino acids of a meat product), full of protein and great for the veges and vegans out there. And it’s healthy of course having none of the saturated fats of meat and a whole lot of fibre. Most certainly a hearty meal.

I did a green salad with lots of fresh mint and sesame seeds with a lime and chilli dressing to excite the taste buds and give texture to the meal. So despite the lack of grub and no access to shops I think I did alright.  I’ll give you the recipe so that if you are ever stuck on a boat far from land with nothing in the fridge, you’ll know that not all is lost. Even if you have no onions.

You will need;

300g basmati brown rice

200g Green lentils

4-5 cloves of garlic

Good fat inch piece of fresh root ginger

1 green pepper, chopped

8 potatoes cut into bite sized pieces

2 onions finely chopped (assuming you have some)

1 fresh chilli finely chopped or 4 small dried chillies or chilli powder to your taste.

1 pint of vegetable stock (roughly)

1 cup of frozen peas

Bunch of fresh mint

Bunch of fresh coriander

10 dried apricots

Desiccated coconut

Ground almonds

2 cinnamon sticks or ½ tsp ground cinnamon    

1 tbsp Garam Massala (a spice cupboard must have)

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

Or if you have a good tandoori paste then that would work very well too.

Method;

• Heat a large non-stick pan with some sunflower oil. If you’re lucky enough to have onions then start by gently sautéing those with some salt and a tsp sugar. After 5 minutes add the potatoes, garlic, and ginger and continue to sauté fairly gently for another 5 minutes making sure the garlic doesn’t catch and burn.

• Add the green pepper and your spices and chilli. My spice list above is merely a guide and what I had in the cupboard. If you have other Indian spices or just one curry spice then great, use a good tbsp of that and you’ll be sweet. But if you are unsure about spices then I suggest that the ones I have suggested are definitely ones to get as permanent fixtures in your spice collection.

• It is always great to fry the spices a bit before adding any liquid when making a curry or similar dish. The burst of heat really brings the flavours out of the spices. So give everything in the pan a really great sizzle and stir. Then add the rice and lentils. Stir to mix still on a high heat and then add the hot vegetable stock. I poured mine into the rice and lentils so that every thing was almost covered in liquid but not quite. Probably about 600 ml.

• Plonk in the cinnamon sticks, a handful of ground almonds and a handful of desiccated coconut. Stir well, season with salt and lots of black pepper and then pop on a well fitted lid. Turn the heat to low and leave for a good ten minutes to do its thing.

• In the meantime you can be getting on with making a big bowl of natural yogurt with mint, lemon juice and finely chopped cucumber, scattering whole cumin seeds over a load of flat breads (Fajitas, chapattis, whatever you can find) and putting those into a warm oven wrapped in damp baking paper or foil. Find your mango chutney and lime pickle and make a salad. Easy.

Top Tip. The best yogurt with mint is made with either dried mint or mint sauce. Fresh mint can go funny when mixed with lemon juice.

• After the ten minutes is up, have a little sneaky peak at your biriyani. If most of the liquid has been absorbed and it looks like it’s gasping for breath then add some more hot water to it; about a cupful. Replace the lid and give it another 10 minutes before repeating the process. The rice, lentils and potatoes will be absorbing all that liquid as it cooks so you will need to add more as it dries up.

• When you think that the potatoes and rice have almost finished cooking about after 30-40 minutes then add the chopped apricots, frozen peas and any other green vegetable you can add (I found some broccoli) and half the mint and coriander to the pan. Stir to mix well, replace the lid and give it another 5 minutes to finish cooking. Don’t let it go for too long or the finished dish might be a bit stodgy. You can always add more hot stock to loosen if this happens though so don’t panic too much.

•  When it is cooked the most important thing to do is to taste it! Potatoes and rice need good seasoning so you may want to add more salt if it tastes bland and maybe a bit of sugar, lemon juice or more chilli if it is not spicy enough for you.

• Remove the cinnamon sticks (which you can wash and dry and use again), garnish with the remaining mint and coriander and serve with lots of side dishes and warm flat breads.

Just before I send this off to you I would like to say that despite my initial feelings of anchor dread, I had a great day today. My fridge was loaded with fresh food. I defrosted the ice maker and cleaned and sorted cupboards and there was a lovely breeze, good music on deck and, well, it was just a good day. I made a very refreshing salad for lunch and which I will write up and send to you very soon and an experimental moussaka for dinner which is still in the oven.

Best of all, I have found a nice little bar to send blogs from. They have very comfortable, big wicker chairs and very nice house red wine served from proper red wine glasses whilst you sit and ‘wifi’. (Pronounced ‘whiffy’ in France)

So I think I’ll survive. Don’t go worrying about me now. Thanks for reading and tune in again very soon for a very fresh and delicious salad recipe.

Cheers!