Not the only ones. But ones I wish I could master. I was once told you have to coat sliced aubergine in salt, and leave it for a while to draw out the bitterness, then they can be fried nice and crispy, never worked for me. Avocado leads to getting fingers greener than Capability Brown.
I do like a toad in the hole but I just can’t get it right. Either the sausages are undercooked and the batter is perfect of the batter is rock hard and the sausages are perfect. Love spotted Dick (no relation), jam rolly polly and treacle sponge but detest with a passion semolina
I do like a toad in the hole but I just can’t get it right. Either the sausages are undercooked and the batter is perfect of the batter is rock hard and the sausages are perfect. Love spotted Dick (no relation), jam rolly polly and treacle sponge but detest with a passion semolina
Remember once ordering Spotted Dick at a pub (The Dolphin, Robin Hood's Bay) around mid 80's. It was late in the evening and the chef had finished. Landlord said, "No problem, I'll get Mabel, our cleaner to sort it out." Around half an hour later the deserts arrived and it was apparent that something was very wrong. They were like bricks. The old dear found that the ovens we're all off, so had put them in the microwave, only she'd cooked them for the normal heating time. We were all tipsy however, so laughed it off without even a mention. Landlord must have thought we were slaughtered as we were laughing for about half an hour. (We probably were slaughtered).
Made stew and suet dumplings last week in the slow cooker. Browned off in the oven. Mmmmmm.
Deeply coloured spring greens are underrated in my view. The key is good preparatory cutting, and slinging them into already fiercely boiling water for about half a minute, then drain properly and serve. If the children don’t take to them at first there is always brown sauce, the richness of nutrients in Spring Greens is impressive, and the fibre.
Deeply coloured spring greens are underrated in my view. The key is good preparatory cutting, and slinging them into already fiercely boiling water for about half a minute, then drain properly and serve. If the children don’t take to them at first there is always brown sauce, the richness of nutrients in Spring Greens is impressive, and the fibre.
Deeply coloured spring greens are underrated in my view. The key is good preparatory cutting, and slinging them into already fiercely boiling water for about half a minute, then drain properly and serve. If the children don’t take to them at first there is always brown sauce, the richness of nutrients in Spring Greens is impressive, and the fibre.
Love ‘em - sprinkled with a bit of vinegar.
I always thought I was the only scummer that did this?
Patrick O'Brian' s tales of naval life in the Napoleonic war times contain a lot of stories about cooking English tuck at sea. Some American ladies reportedly held (perhaps still do) cooking parties where the recipes for 18th Century Royal Navy food were followed to the T, then eaten and thoroughly enjoyed. I am pleased that some Americans still uphold the best traditions of old fashioned English cuisine
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But ones I wish I could master.
I was once told you have to coat sliced aubergine in salt, and leave it for a while to draw out the bitterness, then they can be fried nice and crispy, never worked for me.
Avocado leads to getting fingers greener than Capability Brown.
Dishes always evolve through time anyway... That's the most daily mail article the daily mail could have dreamt of.
Remember once ordering Spotted Dick at a pub (The Dolphin, Robin Hood's Bay) around mid 80's. It was late in the evening and the chef had finished. Landlord said, "No problem, I'll get Mabel, our cleaner to sort it out." Around half an hour later the deserts arrived and it was apparent that something was very wrong. They were like bricks. The old dear found that the ovens we're all off, so had put them in the microwave, only she'd cooked them for the normal heating time. We were all tipsy however, so laughed it off without even a mention. Landlord must have thought we were slaughtered as we were laughing for about half an hour. (We probably were slaughtered).
Made stew and suet dumplings last week in the slow cooker. Browned off in the oven. Mmmmmm.
If the children don’t take to them at first there is always brown sauce, the richness of nutrients in Spring Greens is impressive, and the fibre.
Lashings of instant whip.
Now, semolina with a healthy dollop of rosehip syrup in the middle was a different matter. Can you still get rosehip syrup?
Now that’s one from the past, my mum used to knock up a good one.😌
Some American ladies reportedly held (perhaps still do) cooking parties where the recipes for 18th Century Royal Navy food were followed to the T, then eaten and thoroughly enjoyed.
I am pleased that some Americans still uphold the best traditions of old fashioned English cuisine