Recipes for scrumptious and reasonably healthy food

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Originally Posted by Marco

Whatever you’re into, matey, but that sort of stuff isn’t for me. My dad owned a couple of chip shops in Glasgow and Paisley, and I can still remember the horrid stench of raw black pudding on my hands, when i used to have to carry it in from the store and stack in up in the shop, near when it would then be put into the fryer… Boiled blood: BOGGIN!!!

Now, if you were talking about some top-notch Lorne sausage (in a soft white, buttered morning roll, with broon sauce), another Scottish ‘delicacy’, then that’d be a different ball game! ;)

Marco.

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Love good Glasgow sausage with sauce and a tatie scone on top in, as you say a proper morning roll. It was my brekkie for years.....2 of them actually :eyebrows: and a crispy bacon one too:eek: Damn, I'm making myself hungry

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Originally Posted by struth

Love good Glasgow sausage with sauce and a tatie scone on top in, as you say a proper morning roll. It was my brekkie for years.....

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Hehehehe…. Aye, far better than yon other things that the English like, which look like a wee length of 'man’s meat’! :eyebrows:

Marco.

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Originally Posted by Marco

Hehehehe…. Aye, far better than yon other things that the English like, which look like a wee length of 'man’s meat’! :eyebrows:

MArco.

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I'm more than happy with the hand-made sausages my local butcher makes: wild boar and apple; pork and leek, or beef with caramelised onion. They're made with the leanest meat and are delicious. :)


Regarding 'ready meals', this makes for sobering reading: http://home.bt.com/lifestyle/do-you-...11363966310255. Try not to throw up! :spew:

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Originally Posted by Barry

I'm more than happy with the hand-made sausages my local butcher makes: wild boar and apple; pork and leek, or beef with caramelised onion. They're made with the leanest meat and are delicious. :)

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Yeah I know, it was a tongue-and-cheek remark. Grant and I were referring to the square sausages you get up in Scotland, called ‘Lorne’, and comparing them with what we call ‘links’, which are what you get everywhere else, and that you’ve just described above.

I’m actually super-fussy when it comes to sausages, as the cheapo ones are filled with all sorts of shite, and are as fatty as hell. Therefore, I’ll only eat ones I know have been made properly, are filled with quality ingredients, and have a high meat content.

I’ll look at your link now to ready-meals. Good job I wouldn’t touch that sort of stuff with a bargepole! :nono:

Marco.

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Originally Posted by Marco

Yeah I know, it was a tongue-and-cheek remark. Grant and I were referring to the square sausages you get up in Scotland, called ‘Lorne’, and comparing them with what we call ‘links’, which are what you get everywhere else, and that you’ve just described above.

I’m actually super-fussy when it comes to sausages, as the cheapo ones are filled with all sorts of shite, and are as fatty as hell. Therefore, I’ll only eat ones I know have been made properly, are filled with quality ingredients, and have a high meat content.



Marco.

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I wouldn't recommend a visit to the Walls factory then! :eek: Every part of a pig goes into their sausages (and I mean everything). No wonder the EU are trying to 'outlaw' the "Good Old British Banger" - not without reason.

Same goes for fishfingers; Captain Birdseye may claim there are no 'grey' bits, there aren't because they bleach the fish that goes into them!

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Originally Posted by Marco

‘Heart-attacks’ on a plate, chaps! :eek:

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Why? It isn't fried. Not much of a heart attack problem, more of a processed meats give you stomach cancer problem.

The MASSIVE point I feel is being missed here is that it tastes MILES better than a fry up. Even one done with a tinsy bit of oil. Microwaved versus baked beans are no contest too.

I'm just sorry I didn't do that one with decent bacon and the sausage taken out of its skin and formed into a pattie. It was still, nowever, great, I say modestly:D

Anyway my oven broke a few days ago and I need a new one, so I am a bit at a loss for a great breakie til then.

Hi Justin,

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Originally Posted by User211

Why? It isn't fried. Not much of a heart attack problem, more of a processed meats give you stomach cancer problem.

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Sure, but it’s still a rather fatty and calorific meal. Eat that stuff too often and it could cause obesity and diabetes, which can also lead to heart problems….

Anyway, forget about that, it’s obviously something you enjoy eating, and I take on board the advantages of your baking concept.

How did you cook the eggs? I’m not really a fan of fried eggs, as they have the tendency to be greasy. I like mine poached, with a nice hard white outside and a yolk just soft enough, so that it’s slightly runny, but you can still stand a ‘buttered soldier’ up in them (using toasted Granary-style bread).

Are you not into mushrooms? I also like my tomatoes sliced in half and grilled, so that the tops caramelise a little and it imparts a slight barbecued flavour, and the outsides go slightly mushy.

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Anyway my oven broke a few days ago and I need a new one, so I am a bit at a loss for a great breakie til then.

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Sorry to hear that, dude. I’m sure you’ll get that replaced soon. In the meantime, do you have a Premier Inn near you? They do a superb ‘eat as much as you like’ breakfast, with everything you can imagine in terms of a cooked or continental breakfast, for £8.75, and it even includes a big cup of frothy cappuccino!

Honestly, it’s superb value, because you can have as many sausages, slices of bacon, eggs or whatever as you want - there are NO RESTRICTIONS. The quality is also excellent (at least it is in our local one). We sometimes go there and have that as our main meal of the day, as after eating it you don’t feel hungry again until about 7pm at night! For details, see here:

http://www.premierinn.com/en/admin/r...akfastMenu.pdf

Marco.

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Originally Posted by User211

it tastes MILES better than a fry up. Even one done with a tinsy bit of oil.

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Have to disagree. I 'bake' the Bacon & Sausages when I'm catering for a number of people & they tend to get a little dry & are not as succulent (like the pigs in blankets idea though).

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Originally Posted by Marco

Sorry to hear that, dude. I’m sure you’ll get that replaced soon. In the meantime, do you have a Premier Inn near you? They do a superb ‘eat as much as you like’ breakfast, with everything you can imagine in terms of a cooked or continental breakfast, for £8.75, and it even includes a big cup of frothy cappuccino!

Honestly, it’s superb value, because you can have as many sausages, slices of bacon, eggs or whatever as you want - there are NO RESTRICTIONS. The quality is also excellent (at least it is in our local one). We sometimes go there and have that as our main meal of the day, as after eating it you don’t feel hungry again until about 7pm at night! For details, see here:

http://www.premierinn.com/en/admin/r...akfastMenu.pdf

Marco.

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Toby do one for £3.99 -

http://www.tobycarvery.co.uk/offer/a...neatbreakfast/

& you can hang around and have a pint after :)

Cool… For me, it would depend how good the quality of the food is at that price. I don't do cheap, just for the sake of it….

At the Premier Inn, the bacon is proper (and lean) back-bacon slices, not all rind and fat and, oops, where’s the bacon? Also the sausages are from a local Welsh supplier. Proper pork and leak. Eggs are also free range, as you can tell by the lovely deep-yellow coloured yolks - nothing is skimped on, including the portions.

Unless the Toby one was (rather miraculously) of the same standard, I’d rather pay the extra for the Premier Inn breakfast, and know that I’m eating quality ingredients :)

Marco.

Marco,

I had a Premier Inn breakfast in Stevenage last year and I was surprised. It really was good indeed. Had I not have done so I wouldn't have believed you.

This place is better: http://thelounges.co.uk/

There was a mushroom in my breakfast did you read all I posted? Maybe not. Re-read for the eggs.

Actually this is fab: use a container for the egg like in my pictures, but put some chopped ham on the bottom. Break the egg on top, then top with cheddar or parmesan. The bake it and eat with whatever - toast maybe.

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Originally Posted by Roy S

Have to disagree. I 'bake' the Bacon & Sausages when I'm catering for a number of people & they tend to get a little dry & are not as succulent (like the pigs in blankets idea though).

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The pigs were just Waitrose. Quite good quality.

As I say try the pattie idea. But it will be much drier than a fried sausage and if that is your bag maybe don't bother. I love them that way.

Actually I wonder what the difference in calorie count between baked and fried breakfast actually is. Oh and Marco - I am not fat or even vaguely overweight. Once a week max for the baked breakfast.

Good chap :)

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Originally Posted by User211

Marco,

I had a Premier Inn breakfast in Stevenage last year and I was surprised. It really was good indeed. Had I not have done so I wouldn't have believed you.

This place is better: http://thelounges.co.uk/

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It is rather good, isn’t it? I’ll have a look at that other site now. Depends if they have an outlet near me.

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There was a mushroom in my breakfast did you read all I posted? Maybe not. Re-read for the eggs.

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Probably not, lol, as I mostly only have time to scan-read posts. I shall flick back and check!

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Actually this is fab: use a container for the egg like in my pictures, but put some chopped ham on the bottom. Break the egg on top, then top with cheddar or parmesan. The bake it and eat with whatever - toast maybe.

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Interesting and noted :cool:

Marco.

Made some lemon marmalade today.

Fresh off the tree, soften all the bits on the woodburner over a few hours and then add sugar and boil for about 15 minutes. Absolutely bloody delicious. A real bite, beautiful in Greek yoghurt or just on buttered toast.

The recipe said twice as much sugar as fruit:eek:. What the hell is the point of having lemons if you have them sweet? Maybe it's necessary with supermarket lemons, nasty bitter little things but I only used six of ours and got six big pots of marmalade. Just one to one with the sugar as with normal jam.

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Originally Posted by User211

use a container for the egg like in my pictures, but put some chopped ham on the bottom. Break the egg on top, then top with cheddar or parmesan. The bake it and eat with whatever - toast maybe.

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Will definitely try this

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Originally Posted by Gordon Steadman

Made some lemon marmalade today.

Fresh off the tree, soften all the bits on the woodburner over a few hours and then add sugar and boil for about 15 minutes. Absolutely bloody delicious. A real bite, beautiful in Greek yoghurt or just on buttered toast.

The recipe said twice as much sugar as fruit:eek:. What the hell is the point of having lemons if you have them sweet? Maybe it's necessary with supermarket lemons, nasty bitter little things but I only used six of ours and got six big pots of marmalade. Just one to one with the sugar as with normal jam.

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Sounds great, Gordon. I agree that lemons picked straight from the tree are ‘sweeter’ than the rather harsh ones you get in supermarkets. I’ve had them that way in Italy. Lucky bugger, though, having access to such produce! :)

Marco.

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Originally Posted by Marco

Sounds great, Gordon. I agree that lemons picked straight from the tree are ‘sweeter’ than the rather harsh ones you get in supermarkets. I’ve had them that way in Italy. Lucky bugger, though, having access to such produce! :)

Marco.

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One advantage of marrying a professional gardner. Things just grow here like magic.

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Originally Posted by Gordon Steadman

Made some lemon marmalade today.

Fresh off the tree, soften all the bits on the woodburner over a few hours and then add sugar and boil for about 15 minutes. Absolutely bloody delicious. A real bite, beautiful in Greek yoghurt or just on buttered toast.

The recipe said twice as much sugar as fruit:eek:. What the hell is the point of having lemons if you have them sweet? Maybe it's necessary with supermarket lemons, nasty bitter little things but I only used six of ours and got six big pots of marmalade. Just one to one with the sugar as with normal jam.

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MMMmmm sounds Delicious Gordon, I had this lemon and pink grapefruit tart once in California, boy was it good, not sweet, but sharp and tangy. Very refreshing also. Home made Lemon ( not to sweet ) Marmalade on good bread toast, sounds like heaven.

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Originally Posted by jollyfix

MMMmmm sounds Delicious Gordon, I had this lemon and pink grapefruit tart once in California, boy was it good, not sweet, but sharp and tangy. Very refreshing also. Home made Lemon ( not to sweet ) Marmalade on good bread toast, sounds like heaven.

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Real food has such distinct flavours. We argue....discuss this with our neighbours quite often. They both smoke and swear there is no difference between our home grown and the supermarket. When we compare, the flavours just burst in our mouths and they can't hear...er, taste the difference.

Sound familiar?:lol:

I have my favourite chilli recipe bubbling away in the slow cooker right now - been making chilli for countless years and this has to be my best recipe. I used to use cumin, but don't really like it in chilli. This is quite hot (which I like), adjust the chilli proportions if you like a milder recipe. Leaving out the seeds from the fresh chilli reduces the heat quite a bit.

500g lean mince
500g beef brisket, thinly sliced
2/3 large chopped Spanish onions
2/3 cloves of fresh garlic
1 large fresh red chilli, finely chopped with seeds
2 tsp chilli powder
1 tsp smoked paprika
1 tsp sugar
2 bay leaves
2 tins quality chopped tomatoes (Napolina) or 6/8 fresh tomatoes
2 tins quality kidney beans (Napolina) (added towards end of cooking)
2 beef stock cubes
1 large tbsp tomato purée
1 bottle of Sol or Corona beer
Salt & pepper to taste
2/3 chunks of good quality 70% cocoa or higher dark chocolate (added towards end of cooking)

Add chopped onions to a heavy based pan and slowly sauté till translucent in a good glug of olive oil and butter. Add the garlic and cook for a minute or two, then add the chilli powder, red chilli and paprika to the onions, sauté gently for 2-3 minutes, then add to slow cooker. Brown the meat in another glug of olive oil, drain when browned and add to cooker. Deglaze the pan with the tomatoes, add the beef stock cubes, beer, tomato purée, bay leaves and sugar - season to taste. When heated through add to cooker on high and reduce to low after 30 or so minutes when it has started to bubble. Add the kidney beans an hour before serving and the chocolate about 30 minutes before serving.

The combination of mince and brisket really gives the chilli a great 'bite' consistency, as well as flavour. The dark chocolate is a Mexican tip, really gives a deep richness to the flavour. Don't add too much, you shouldn't be able to actually taste it, it's a background note rather than a noticeable flavour. 6 to 8 hours on low in the slow cooker.

Nice addition of chocolate...I will try that......I don't put Kidney beans in mine so substitute them....and I add some jack daniels:eyebrows:

Took delivery of a tub of double action baking powder from the USofA today. just made a very nice soda bread with it. pity you cant get it in this country...dunno why.

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Originally Posted by Tim

I have my favourite chilli recipe bubbling away in the slow cooker right now - been making chilli for countless years and this has to be my best recipe. I used to use cumin, but don't really like it in chilli. This is quite hot (which I like), adjust the chilli proportions if you like a milder recipe. Leaving out the seeds from the fresh chilli reduces the heat quite a bit.

500g lean mince
500g beef brisket, thinly sliced
2/3 large chopped Spanish onions
2/3 cloves of fresh garlic
1 large fresh red chilli, finely chopped with seeds
2 tsp chilli powder
1 tsp smoked paprika
1 tsp sugar
2 bay leaves
2 tins quality chopped tomatoes (Napolina) or 6/8 fresh tomatoes
2 tins quality kidney beans (Napolina) (added towards end of cooking)
2 beef stock cubes
1 large tbsp tomato purée
1 bottle of Sol or Corona beer
Salt & pepper to taste
2/3 chunks of good quality 70% cocoa or higher dark chocolate (added towards end of cooking)

Add chopped onions to a heavy based pan and slowly sauté till translucent in a good glug of olive oil and butter. Add the garlic and cook for a minute or two, then add the chilli powder, red chilli and paprika to the onions, sauté gently for 2-3 minutes, then add to slow cooker. Brown the meat in another glug of olive oil, drain when browned and add to cooker. Deglaze the pan with the tomatoes, add the beef stock cubes, beer, tomato purée, bay leaves and sugar - season to taste. When heated through add to cooker on high and reduce to low after 30 or so minutes when it has started to bubble. Add the kidney beans an hour before serving and the chocolate about 30 minutes before serving.

The combination of mince and brisket really gives the chilli a great 'bite' consistency, as well as flavour. The dark chocolate is a Mexican tip, really gives a deep richness to the flavour. Don't add too much, you shouldn't be able to actually taste it, it's a background note rather than a noticeable flavour. 6 to 8 hours on low in the slow cooker.

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Absolutely extraordinary! I have a strikingly similar recipe (sans sugar, beer, and cocoa). In NZ we (well Me actually) tend to use Topside rather than Brisket (a lean beef that seems to have everything going for it except fast frying.) I know a lot of Thai cooking calls for sugar but , but - well, gulp (did I really say that?) I'll give it a go!!!!!

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Originally Posted by The Barbarian

Aubergine Parmigiana is yummy & easy to make..

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Eye just made one up ready to go in the Oven. I don't eat junk/Unhealthy food these days

Believe it or not that cost me around £3 to make.

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Originally Posted by Andrei

I'll give it a go!!!!!

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Nice one :)

I often use something sweet in hot recipes, to help temper the heat - as you say a lot of Asian cuisine uses sugar with chilli. I think chilli recipes after you have tried every variation over the years, often gravitate to something resembling the above. The smoked paprika adds a nice edge, but some of my friends don't like it, but they really like my recipe without it.

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Originally Posted by Tim

Nice one :)

I often use something sweet in hot recipes, to help temper the heat - as you say a lot of Asian cuisine uses sugar with chilli. I think chilli recipes after you have tried every variation over the years, often gravitate to something resembling the above. The smoked paprika adds a nice edge, but some of my friends don't like it, but they really like my recipe without it.

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I agree. I have a similar recipe, but I add more paprika (a tablespoon), a little more suger (2 tspns...preferably palm sugar) and a star anise. I also substitute red wine for the beer (350ml) and add a little fresh Tarragon to the dish once the chopped tomatoes have been added.

I lived and worked in the Far East on and off for a fair few years and by far the best cuisine experienced was in Thailand (I was there helping to design and supervise the Pathum Thani Rangsit raw water intake and water treatment works in the late 1990s).

The classic balance was heat, sour, savoury, sweet. They sometimes used complimentary flavoured ingredients too which set them apart from say Indian cuisine which was more about and explosion of different flavours on the palate.

heres a recipe for a cold wet winters day in May. ...piping hot veg soup and toasted soda bread, all home made of course...:eyebrows:

Pot-roast silverside (ideal cut as roasted it's not the best cut and can go tough easy IMO but pot-roasted it's superb) Just make sure you've 5 hours spare whilst it cooks ;)

• A good sized piece of Silverside (depends on how many your feeding but I always buy a bigger piece as it's great for leftovers and sandwiches)!
• Decent beef stock/veg stock cubes like Kallo
• Stock veg (celery, onions, carrots - as many as you like really depending on the size of your crock-pot)
• Bay leaves
• Whole pepper corns
• A thumb sized piece of fresh root ginger
• Rosemary, sage and thyme sprigs/leaves

First off get your crock pot (or a heavy based frying pan) on the gas and get it HOT with a good splash of olive oil; brown the silverside off giving it a good crispy browning all over
Chop up your stock-veg roughly and place them and the silverside into the crock-pot
Make up at least 1-1.5l of beef/veg stock and pour over the beef; ideally you want this 2/3 of the way up the meat, add water if necessary
Add a good few bay leaves, around 10 peppercorns (mixed is preferable) and crush the root ginger and add that also
Push the sprigs of rosemary, thyme in under the meat/stock veg and the same with a good handful of sage leaves

That's it! Whack it in the over (ideally up full blast and then turn it down to 180 when you put the meat in) and give it a good few hours to begin with; keep your eye on the stock and if it drops a lot top up slightly with water and turn the heat down to around 150/160 etc... (my oven's quite fierce so even at 160 it comes out perfect)

Needs ideally 4-5 hours in the oven and give it a good 45mins on the side to rest (just leave it in the crock-pot/stock) - Ideal time to get your roasties in and Yorkshire puds (if you're doing them) OR serve with smooth mash and some lovely steamed greens (beetroot leaves, chard, kale and spinach work best IMO)

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Originally Posted by hifilover

Pot-roast silverside (ideal cut as roasted it's not the best cut and can go tough easy IMO but pot-roasted it's superb) Just make sure you've 5 hours spare whilst it cooks ;)

• A good sized piece of Silverside (depends on how many your feeding but I always buy a bigger piece as it's great for leftovers and sandwiches)!
• Decent beef stock/veg stock cubes like Kallo
• Stock veg (celery, onions, carrots - as many as you like really depending on the size of your crock-pot)
• Bay leaves
• Whole pepper corns
• A thumb sized piece of fresh root ginger
• Rosemary, sage and thyme sprigs/leaves

First off get your crock pot (or a heavy based frying pan) on the gas and get it HOT with a good splash of olive oil; brown the silverside off giving it a good crispy browning all over
Chop up your stock-veg roughly and place them and the silverside into the crock-pot
Make up at least 1-1.5l of beef/veg stock and pour over the beef; ideally you want this 2/3 of the way up the meat, add water if necessary
Add a good few bay leaves, around 10 peppercorns (mixed is preferable) and crush the root ginger and add that also
Push the sprigs of rosemary, thyme in under the meat/stock veg and the same with a good handful of sage leaves

That's it! Whack it in the over (ideally up full blast and then turn it down to 180 when you put the meat in) and give it a good few hours to begin with; keep your eye on the stock and if it drops a lot top up slightly with water and turn the heat down to around 150/160 etc... (my oven's quite fierce so even at 160 it comes out perfect)

Needs ideally 4-5 hours in the oven and give it a good 45mins on the side to rest (just leave it in the crock-pot/stock) - Ideal time to get your roasties in and Yorkshire puds (if you're doing them) OR serve with smooth mash and some lovely steamed greens (beetroot leaves, chard, kale and spinach work best IMO)

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nice Dan....I take it thats just your portion:eyebrows:

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Originally Posted by struth

nice Dan....I take it thats just your portion:eyebrows:

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It'd do for a starter ;)

some jungle kids recipe on tv...catch a number of giant tarantulas toast till they squeak then enjoy! put me off food for life...the grown ups prefer to boil monkeys

Loads of veg in to use so I'm making a variation of Jaime Olivers pukka chicken curry with paneer instead. Less dribble in mine though...

Spinach and spuds for a side dish of sag aloo. Homemade rotis too...

Sunday lunch Indian style.

I have been getting into stews recently. My fave so far with no fine chopping. Big chunks are the order of the day.

2x onions
3x celery sticks
3x carrots

Get a heavy cast iron pan on the go on the hob as hot as you can with a glug of rapeseed or veg oil, then throw your veg base in with a grind of salt and pepper. Keep stirring, around five minutes and then pour it all out into a bowl.

In the same pan, throw in some thickly diced lamb shoulder, don't mess with flour, just another grind of salt and pepper, until it is seared and browned all over but don't cook it, three mins tops of browning make sure your meat is as dry as possible before cooking I pat with kitchen roll.

Get the meat out on top of the veggies.

Deglaze the pan with a can of Guinness.

Add in the meat and veg, and then enough chicken stock until the pieces are barely covered.

Generous grind of salt and pepper, 3 squashed whole garlic cloves, 2 bay leaves, cover and leave in the oven. Oh and put a few diced potatoes and a quarter of a pack of butter in.

In the oven for at least 7hrs on gas mark 1. Last half hour stir in some cornflour premixed in equal water. I usually use two good tablespoons of cornflour.

Old school.

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Originally Posted by Yomanze

I have been getting into stews recently. My fave so far with no fine chopping. Big chunks are the order of the day.

2x onions
3x celery sticks
3x carrots

Get a heavy cast iron pan on the go on the hob as hot as you can with a glug of rapeseed or veg oil, then throw your veg base in with a grind of salt and pepper. Keep stirring, around five minutes and then pour it all out into a bowl.

In the same pan, throw in some thickly diced lamb shoulder, don't mess with flour, just another grind of salt and pepper, until it is seared and browned all over but don't cook it, three mins tops of browning make sure your meat is as dry as possible before cooking I pat with kitchen roll.

Get the meat out on top of the veggies.

Deglaze the pan with a can of Guinness.

Add in the meat and veg, and then enough chicken stock until the pieces are barely covered.

Generous grind of salt and pepper, 3 squashed whole garlic cloves, 2 bay leaves, cover and leave in the oven. Oh and put a few diced potatoes and a quarter of a pack of butter in.

In the oven for at least 7hrs on gas mark 1. Last half hour stir in some cornflour premixed in equal water. I usually use two good tablespoons of cornflour.

Old school.

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Sounds like a cracking Irish Stew that.

Cracking stuff.
I do similar but add a little worcs sauce , balsamic vinegar , and a spoon of black treacle in place of the beer

Wot, no spiders? :eyebrows:

Marco.

I made Nigella's baked Romaine lettuce with anchovies, garlic and a fried egg. It was shite.

However, baked Romaine with a drizzle of olive oil and a good dose of Louisiana Hot Pepper sauce is another story...

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Originally Posted by User211

I made Nigella's baked Romaine lettuce with anchovies, garlic and a fried egg. It was shite.

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You do realise that she's just a clueless coke-snorting bint with delusions of grandeur, who in reality, hasn't got much of a clue how to cook? ;)

Marco.

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Originally Posted by Marco

You do realise that she's just a clueless coke-snorting bint with delusions of grandeur, who in reality, hasn't got much of a clue how to cook? ;)

Marco.

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Aye , but I still would

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Originally Posted by Marco

You do realise that she's just a clueless coke-snorting bint with delusions of grandeur, who in reality, hasn't got much of a clue how to cook? ;)

Marco.

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She even cooks a ham in coke. Actually, that IS good.

You should have seen what my phone turned coke into there. Really.

Naughty phone... But then you must be typing that word quite often, for it to predict it! ;)

Marco.

Nigella... will you come and see me?

But she never does.:(

You really want to give her a damn good 'soiling', don't you? :eyebrows:

Marco.

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Originally Posted by Marco

You really want to give her a damn good 'soiling', don't you? :eyebrows:

Marco.

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I'll leave that to you.

Me? I prefer the front door:D

Not a recipe or very healthy but deffo scrumptious.. Lidl,s deluxe individual steak ,c rawson stilton and port pie... Very delicious indeed. The question is... Do i have the other one?

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Originally Posted by Marco

You do realise that she's just a clueless coke-snorting bint with delusions of grandeur, who in reality, hasn't got much of a clue how to cook? ;)

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Quite possibly the best description of NL that I have ever read - why anyone gives her house room is beyond me :scratch:

As I cook all the time and do a lot of research online for recipes, it became apparent many years ago that many of her so called 'original' recipes are direct copies from recipes posted long before she claimed them as her own. I guess a lot of so called 'celeb' TV chefs do that, as they are not chefs at all, so just get ideas from pros, but she can't even hold a knife correctly!

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Originally Posted by Tim

Quite possibly the best description of NL that I have ever read - why anyone gives her house room is beyond me :scratch:

As I cook all the time and do a lot of research online for recipes, it became apparent many years ago that many of her so called 'original' recipes are direct copies from recipes posted long before she claimed them as her own. I guess a lot of so called 'celeb' TV chefs do that, as they are not chefs at all, so just get ideas from pros, but she can't even hold a knife correctly!

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Possibly true.
I must admit I like a plumpish dark haired lady that smiles at you ,like she does .
in the early days , she did not use that to her advantage ,but now ,its all shot by the camera crew like an orgasm , on the point of boiling over

Quote:

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Originally Posted by Oddball

Possibly true.
I must admit I like a plumpish dark haired lady that smiles at you ,like she does .
in the early days , she did not use that to her advantage ,but now ,its all shot by the camera crew like an orgasm , on the point of boiling over

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Haha, that made me laugh over my porridge. Yup, she sure can pout ;)

Dunno about her cooking abilities as ive never used any of her recipies but she used to be a sexy dish and worth an ogle for that alone. Saw her on who do u think you are as well...