OK, What's For Lunch or Tea Today?

I love how he always arranges it in the shape of a nest :eyebrows:

Marco.

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Squid testicles. Sorry tentacles. Lol


Actually pasta. Tripoline done as a carbonara

didnt have much in but had some ham, and a bit of boursin cheese, some Parmesan and an egg.... found the tripoline at back of shelf...

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Originally Posted by struth

interesting, i used to make ribs myself. my way was to use a bottle of good black bean and a bottle of sweet n sour(sharwoods for both) liquidise and add water to thin... put ribs in the juice and cover in foil. cook for about 2 hrs turning once, then take out and lay on a wire with fool one to catch drips etc/ heat in oven again til well browned. sieve sauce and freeze what you dont need. use what you do as a sauce(thicken if needed) best ribs ive tasted.

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Sounds nice. I think Chinese sauces and ribs were made for each other.

Here’s mine from the other night, fell off the bone.

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Originally Posted by Yomanze

Sounds nice. I think Chinese sauces and ribs were made for each other.

Here’s mine from the other night, fell off the bone.

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lovely, and nice crispy chips....not had chips for a while.. not chip cooker or oven now

Egg and cheese salad lashup.

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Originally Posted by struth

you like your curry Roy :)

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That and pasta Grant.

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Originally Posted by Marco

I love how he always arranges it in the shape of a nest :eyebrows:

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Saves the sauce escaping.

Needed to counter the amount of meat I’ve eaten in the past week with some veggie goodness.

Patatas Bravas, 3 Bean Salad, Aubergine fritters (egg & semolina), tomato & basil salad, pan griddled courgette with bay & garlic oil & mint, toasted slices of baguette with boneless sardine, dressed with lime, hot sauce & alioli.

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Your a good cook

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Originally Posted by struth

Your a good cook

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Thanks Grant (but I only post the successes) [emoji23]


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Cheesy conchs

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