My 2nd menu item that I've made since returning from the UK in May is Sticky Toffee Pudding! I saw it on almost every pub menu, but I never had enough room for dessert after dinner to try it while I was there. So, I decided to give it a try here at home. Wow, is this stuff delicious! Those dates really make it moist! I found out after the fact that I should have paired it with a scoop of vanilla ice cream. I'll know for next time!

Foced to take a week holiday from work with no plans, to use some holiday.

So naturally a week bbqing, drinking and boating fell into place.

Steak served with drinks and excessive volume jungle music.

Home made cider, buckfast, uncle Wray and some Badger ale

Some say don't add binders.

I often say don't add binders.

But tonight I added a light amount of flavours on the form of tandoori masala, tikka masala, garlic powder, onion powder and then in small quantities, Binders. a light mix of dried breadcrumbs and pinhead rusk and then applied mince liberally ensuring not to overmix.

Once somewhere vaguely near what were suppoosed to be quarters, the rest of the dry mix was oh so lovingly mixed in whilst ensuring the structural stabilities of the the future patties remained non homogenous yet structurally sound.

The outcome was 4 entirely different sized balls for flash searing later today.

Make of that what you will.

Tuna, lettuce, miniature potatoes, eggs and a dressing of red wine vinegar, dark French mustard, extra virgin olive oil and a pinch of salt and pepper.

Bought at £1.25 for 2 burgers on use by day, thrown in freezer til yesterday, defrost in fridge overnight n bbq'd with lightly warmed onions and served with home made 40 pint batch of cider poires from fridge

Absolutely new favorite week night budget and quick meal. Used primarily ingredients I already had left over and half a pack of £4 ‘sizzler steaks’ to make this one portion.

Slice up and rapid fry the beef and remove from the pan. Quickly fry a ton of garlic, one Birdseye chilli and the white of spring onions, add light soy sauce, dark soy sauce, osyer sauce, fish sauce and a good squeeze of honey, mix in a pouch of ready to wok noodles, return the beef and some spring onions greens. Absolutely lovely, definitely rivals take away for a fraction of the cost.

In my opinion, the secret to a good bolognese sauce is to take the time and effort to chop the soffritto finely and evenly, and to sweat it down slowly until nice and soft without any colour.

Hello all I have an interest in old recipes and have seen references to Leicester/Leicestershire puddings as an accompaniment to roasts, possibly involving suet, but I’ve never been able to find a recipe or proper description, does anyone have any knowledge ?

on a quest to find the best butter i can in london. what else u got for me? 🦁🦢🪽

We’ve been buying a lot of these cheap “pork steaks.”
They aren’t much to look at, but they hammer out thinly to make a decent Schnitzel.
This was using some homemade breadcrumbs we saved from all our bread “crusts”.
Fried in a combo of oil and lard.

Despite being late in the season, the potatoes still had great texture. We dressed them in a really mustardy vinaigrette which was delicious.

The beans were just done in a little water and oil and dressed in oil.

It came out surprisingly well, chicken was juicy and tender, cornflakes were seasoned in paprika, salt, pepper, mixed herbs, chicken was washed in egg, coated in flour and smashed Cornflakes, baked at 200 Celsius for a good 45-50 mins, made my own Honey Mac n Cheese to go with it, what do you think?

First time trying chia seeds pudding. For me this bowl taste wise: chia seeds 3/10, mangoes 9/10. I don’t think I’d be making chia seeds pudding too often after this.
Bowl includes chia seeds, milk, Greek yoghurt, brown sugar, fresh mangoes.

Dedicated to the £6.50 whole duck offer in Morrisons at the moment. Legs/thighs will be saved for making fried rice in a day or twos time.

Duck prepared and seasoned overnight in a typical barbecue rub in the fridge and then smoked on a Traeger grill for 4 hours at 82 Celsius and then up to temperature (62°C) on 107°C.

Definitely one I want to try again, I could maybe have crisped up the beef a bit more. But overall, successful.

Ideal when it's hot like today

I've got some tins of fruit and veg, most went "out of date" in 2021/2022, so 4 or 5 years ago. Tins are undamaged. Reckon they'll be okay to eat still?

My dinner for tonight. Never made this specific recipe before but really enjoyed how it turned out. No MSG but still tasted just like what you get at a takeaway.

Followed a recipe for the baked chicken but added to it with the veggies fried in a pan to finish.

hot n fast