OK, What's For Lunch or Tea Today?

Well the fruit filling is different. Pastry is too. But they are similar

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Originally Posted by mightymonoped

Chicken & Butternut Squash Tagine (not really)

This thread is worthless without smells! [emoji23]

Doesn’t look like much but tastes great. A real mix of spicy & sweet. Chicken thighs, butternut squash, Moroccan herbs & spices (all freshly crushed in a mortar and pestle), dried apricots, peppers, fresh coriander, onions, garlic, chickpeas and chicken stock. Started on the hob then cooked in the oven.

https://uploads.tapatalk-cdn.com/201...161acf1139.jpg

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Oh yes it does - like proper home-cooked food! Nice one, Tony. I'd be serving that with some couscous:)

Marco.

P.S We're installing some 'scratch n sniff' software later, specifically for future use on this thread!:D

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Originally Posted by Marco

How do they differ, then? I wouldn't know:)

Marco.

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I've just Googled them. A fruit slice is oblong, an Eccles' cake is round. I used to eat fruit slices, but thought they were Eccles' cakes!

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Originally Posted by struth

Well the fruit filling is different. Pastry is too. But they are similar

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Ok, fair enough. I'm not an expert on such things, but I know that I prefer fruit slices to Eccles cakes!

Have you had those wee round biscuits, with the Jelly Tots on top, I posted a pic of earlier?

Marco.

They are all pretenders to the throne that rightfully belongs to The Chorley Cake! [emoji23]


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Originally Posted by Marco

Ok, fair enough. I'm not an expert on such things, but I know that I prefer fruit slices to Eccles cakes!

Have you had those wee round biscuits, with the Jelly Tots on top, I posted a pic of earlier?

Marco.

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Empire biscuits

Today's lunch...

Pan-fried Gloucester 'Old Spot' pork chop (best breed of pork known to man, for sheer flavour) sourced from our local butcher, in a sauce made from fresh Cox's apples, shallots, Dijon mustard, a touch of Calvados, homemade chicken stock, and finished off with fresh capers and parsley, served with cavolo nero and crispy pancetta, butternut squash, baby roast potatoes with fresh rosemary and garlic, buttered baby carrots and green beans:

https://imagizer.imageshack.com/v2/1...924/Gi9sBU.jpg

https://imagizer.imageshack.com/v2/1...924/a4sF6G.jpg

Washed down with a bottle of this stupendous Lirac, from the Rhône region of France:

https://imagizer.imageshack.com/v2/1...924/ULLtwQ.png

All hit the SPOT (no pun intended:D) rather nicely!:)

Marco.

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Originally Posted by struth

Empire biscuits

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Yeah but the Scottish ones have Jelly Tots on top, which make all the difference!!:D

Marco.

Quote:

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Originally Posted by Marco

Today's lunch...

Pan-fried Gloucester 'Old Spot' pork chop (best breed of pork known to man, for sheer flavour) sourced from our local butcher, in a sauce made from fresh Cox's apples, shallots, Dijon mustard, a touch of Calvados, homemade chicken stock, and finished off with fresh capers and parsley, served with cavolo nero and crispy pancetta, baby rosemary and garlic roast potatoes, buttered baby carrots and green beans:

https://imagizer.imageshack.com/v2/1...924/Gi9sBU.jpg

Marco.

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Lush! Quality ingredients and cooking (as always) [emoji4][emoji106]


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French butter, French goats cheese, Scottish oatcakes.
The auld alliance https://uploads.tapatalk-cdn.com/201...e14c3a588b.jpg