What are you cooking now?

[Beef Oven!]

It is in Nando's

I'm told

I ate in Nando's one lunchtime when I was working at London Bridge. That is all I need to say.

[teamsaint]

A Hairy Bikers dish.

Easy and fun.

http://www.bbc.co.uk/food/recipes/chickenpaprikawithle_80341

[Barbirollians]

A Hairy Bikers dish.

Easy and fun.

http://www.bbc.co.uk/food/recipes/ch...kawithle_80341

Crying out for something green to be served with it I imagine !

[teamsaint]

Crying out for something green to be served with it I imagine !

it is VERY red, so yes

Recommended though.

[french frank]

My lunch. Ribollita using the rest of the cavolo nero. And substituting fennel for celery because it looked nicer in the shop this morning.

[Thropplenoggin]

My lunch. Ribollita using the rest of the cavolo nero. And substituting fennel for celery because it looked nicer in the shop this morning.

[Nick Armstrong]

Looks perfect, esp for a dank November day (And I thoroughly approve of the celery-fennel switch )

[Anna]

I've got belly pork with puy lentils on the go - and smelling good (and, apologies to the celery hater here, I have included some of that vegetable!)
Frenchie's soup looks good though, wouldn't mind that recipe. And, also on the subject of cavalero nero, Ottolenghi has a recipe in the Guardian using it (or kale) and mushrooms in a lasagne.

[french frank]

Have to say, it's never looked better . And the really dark greens come into their own in a dish with tomatoes - just added for 10 mins at the end. How can soggy bread taste so good?

Tbh, I could have added the whole fennel rather than half - the taste didn't come through as well as it might.

[vinteuil]

... well. Mme V (not a great meat fan) being away today, have treated self to duck breast, boiled exquisa potatoes, and some nice extras. Half bott amiral de beychevelle 2006 helped...

[BBMmk2]

MrsBBM is cooking sausage casserole a la MrsBBM! Have my son and gf today.

[teamsaint]

MrsBBM is cooking sausage casserole a la MrsBBM! Have my son and gf today.

details and playlist please, BBM !!

(some feisty folk music courtesy of Bellowhead with our Chicken Paprikash)

[Thropplenoggin]

... well. Mme V (not a great meat fan) being away today, have treated self to duck breast, boiled exquisa potatoes, and some nice extras. Half bott amiral de beychevelle 2006 helped...

Is this an instance of Jungian synchronicity I see before me?

Mme. Thropplenoggin being away, I had '8-hour duck confit with star anise and 5 spices' served with braised red cabbage and roast 'taters at what I now consider to be my local: The Boot in St. Albans. Any pub which has 8 real ales on tap merits one's attention.

It was superb: crispy skin, the meat unctuous and falling off the bone. A fine, fine feed.

[teamsaint]

Is this an instance of Jungian synchronicity I see before me?

Mme. Thropplenoggin being away, I had '8-hour duck confit with star anise and 5 spices' served with braised red cabbage and roast 'taters at what I now consider to be my local: The Boot in St. Albans. Any pub which has 8 real ales on tap merits one's attention.

It was superb: crispy skin, the meat unctuous and falling off the bone. A fine, fine feed.

Yum.
And no washing up !!

Leaves more time for sending PMs to full in boxes.

[french frank]

Frenchie's soup looks good though, wouldn't mind that recipe.

Here goes, then - but it's basically River Cottage. No amounts or times because I just do what I think.

Most authentic with Italian beans like cannellini, but as I usually only have flageolets or haricot, I used them, soaked and cooked for half the usual time (because they will be cooked further in the soup and I prefer them al dente). Add a stock cube and use the liquor for the soup stock later.

Then, soften onions and garlic in a pan, add carrot, leek and celery/fennel stirring for up to 15 mins. Then add tinned plum tomatoes (I use chopped ones). Then add the cooked beans, their stock, plus more water if you don't have any veggie stock. Thyme, bay, rosemary, pref. in a bouquet garni bag. Simmer for a bit. Add greens for last 10 mins. Then add pepper and salt. Ladle out into bowl with a piece of garlic-rubbed bread, lightly toasted, in the bottom. Swirl a drop of olive oil on top. Buon appetito! (I think that was everything).

Finally, though - 'ribollita' means 'reboiled' so you must make enough for several meals. Add any extra bits as called for.