I had the second half of the quiche with baked potato - getting towards the end of my own potatoes now- and kale again. Same breakfast and same lunch. I thought I'd taken photos of the little apple pies but found I hadn't.
The third day
Toast and honey again.
Used the first of my leeks from the garden plus another of my potatoes to make soup. I used an OXO veg cube for the stock. (IF I was very good I would have home made vegetable stock in the freezer but I don't)
Still some kale left so a 2 Egg omelette filled with kale and a slice of home made bread. The Suffolk Churn local butter is very hard so when spreading it on bread I melted a little bit in the microwave. It spreads on toast without needing to melt it, and it's exceedingly good, but double the price of the same amount of supermarket own brand unsalted butter.