What are you cooking now?

[ahinton]

Line caught fish fingers?? Lol!!!

Indeed; they're along similar lines to outdoor reared pork sausages, free range meatballs and the like (though the very notion of "Yorkshire Tea" really has me beat - perhaps our resident Tippster might provide enlightment here)...

[Beef Oven!]

Indeed; they're along similar lines to outdoor reared pork sausages, free range meatballs and the like (though the very notion of "Yorkshire Tea" really has me beat - perhaps our resident Tippster might provide enlightment here)...

[arancie33]

Incidentally, why do sweet potatoes count as one of your five a day but ordinary spuds don't?

A bit late as an answer, but I think it is to stop us all stuffing chips and crisps while claiming to be chasing our "five-a-day" target. If true, nanny state ruling but possibly understandable.

[BBMmk2]

Egg and bacon sarnie for breakfast!! Yum!

[Anna]

... slow cooked shoulder of lamb here too tonite - but done to a Persian recipe - you drizzle olive oil on to the lamb, and then cover it with a spice mix - sumac, dried rose petals, cumin, cinnamon, dried lime powder - then "bung it in to the oven and forget about it". Scrumptious.

Is that a commercially made mix (like the Bart tins of ras-el-hanout/baharat) or your own recipe vints? I'm asking because of the lime powder, having read an article by Ottolenghi about using dried limes, not sure though if I can source it here.

Egg and bacon sarnie for breakfast!! Yum!

Waitrose organic muesli for breakfast here. But yours sounds nice for a special treat! Avocado and seeded houmous for lunch, which in Beefy's eyes makes me very middle class ...

[teamsaint]

Oat and Raisin/ sultana pancakes make a yummy superfood breakfast. Probably pretty middle class too.

I thought Persia turned into Iran , incidentally ?


The dried lime powder sounds fascinating, if somewhat middle class. Available at the tax dodgers, Anna.

And I see the middle classes' preferred grocer is struggling a bit, due no doubt to all those free -coffee -guzzling freeloaders.....

[Anna]

And I see the middle classes' preferred grocer is struggling a bit, due no doubt to all those free -coffee -guzzling freeloaders.....

They've changed the rules (probably to keep the riff-raff out!), to obtain your free coffee in the cafe it's now necessary to purchase something to eat as well, although you can still get a takeaway drink from the machine by swiping your card. I'm surprised they still have the free newspaper offer, that surely must cost them more?

I'm doing something from their new magazine tonight, page 41 if you have a copy (pork, chorizo, tomato, olives), similar to what I do with chicken but the picture looked very nice - dark and sticky.

[cloughie]

Indeed; they're along similar lines to outdoor reared pork sausages, free range meatballs and the like (though the very notion of "Yorkshire Tea" really has me beat - perhaps our resident Tippster might provide enlightment here)...

I just drink it and don't think about its source - very good too - however tea is grown in Cornwall - the Tregothnan Estate - it is rather more expensive than Yorkshire Gold. The other interesting thing is butchers who specialise in rare breeds - perhaps the regular butchery accounts for the rarity!

[teamsaint]

They've changed the rules (probably to keep the riff-raff out!), to obtain your free coffee in the cafe it's now necessary to purchase something to eat as well, although you can still get a takeaway drink from the machine by swiping your card. I'm surprised they still have the free newspaper offer, that surely must cost them more?

I'm doing something from their new magazine tonight, page 41 if you have a copy (pork, chorizo, tomato, olives), similar to what I do with chicken but the picture looked very nice - dark and sticky.

In the newly revamped salisbury megawaitrose, ( parking in bays optional), they have both a full cafe, and a smaller coffee and pastries type outlet near the door.
i hope I can still get my freebie in there .

The pork thing sounds nice..

[vinteuil]

Is that a commercially made mix (like the Bart tins of ras-el-hanout/baharat) or your own recipe vints? I'm asking because of the lime powder, having read an article by Ottolenghi about using dried limes, not sure though if I can source it here.

... the recipe comes from the lovely book Persiana * by Sabrina Ghayour, which we have been using a lot in recent months.

We're lucky here, in that there are lots of Middle Eastern shops along the Uxbridge Road just round the corner from here where all these ingredients are easily and cheaply available. Much cheaper than Waitrose...

* http://www.amazon.co.uk/dp/184533910X

[vinteuil]

I thought Persia turned into Iran , incidentally ?
.....

Iran is the recent name of the country; quite a lot of its inhabitants prefer to consider themselves as Persians rather than Iranians; the language, cuisine, art, history, carpets, literature, etc are all Persian.

[Beef Oven!]

Iran is the recent name of the country; quite a lot of its inhabitants prefer to consider themselves as Persians rather than Iranians; the language, cuisine, art, history, carpets, literature, etc are all Persian.

What about the cats?

[vinteuil]

What about the cats?

... yes, cats don't seem to be up to speed with recent nomenclature changes - they still consider themselves as persians - siamese - burmese...

[teamsaint]

What about the cats?

what about Flocks of Seagulls?

anyway, thanks to Vinny for the info, good to be clear about these things.

[BBMmk2]

Blue Stilton cheese and sunflower/svelte bread rolls. Lovely.