Hello BOX-E my old friend. As is tradition for a burnout prevention week off, a midweek lunch at BOX-E when it’s quiet is on the cards. It’s always nice to try the a la carte menu for a change as well. This time, I start with an old favourite, the smoked trout with lemon butter on charred hispi cabbage, a classic Elliott dish, rich and sharp. Tess and Elliott treat me to a bonus starter, a new concoction of braised leeks with goats cheese, hazelnuts adding some texture, capers cutting through nicely. Gorgeous. My main, it’s another classic with a new twist - the hake, flakey and served on a bed of beans as ever, but this time topped off with pickled fennel and peperoncino peppers setting it off beautifully. And of course, as ever, because it’s not offered on the tasting menu, the chilled rice pudding with Griottines cherries, a comforting, homey dish to finish off, with a very fulfilling 1980 moscatel. How else would you spend a week off?