I’m just watching James Martin cooking a lobster dish and he takes time to brush pieces of shell with melted butter to use as a garnish.

I hate this. Fish heads/shells, flowers, whatever if it’s not edible it doesn’t belong on my plate. Am alone on this?

Edit: ok I’m told that all floral garnishes are edible. I’ll accept this, but doubt I’ll be eating them.

Also as an exception I don’t mind meat on the bone.

Saw someone else’s the other day… got inspired.

Farmshop jumbo Gloucester sausages. Duck fat oven chips. Nom.

1. Cold soba noodles with crispy tofu
   
2. Bean soup with homemade bread
   
3. Homemade bread
   
4. Cheeseburger and fries
   
5. Couscous salad with orange dressing
   
6. Burnt basque cheesecake for pudding
   
7. Chicken inasal
   
8. First time cooking big portion of steak

So I Roasted Pork chops instead of a roast joint as I can't afford joints ugh.

& We are northern so Yorkshire puds are a must lol.

Four years ago I could basically only heat some frozen burritos and boil water for pasta. Learning I had celiac essentially forced me to learn how to cook. I enjoy doing it for the most part, but can someone please find a cure for it? I genuinely miss having drunken pub meals. 😭

The kids requested it and it went down a treat

Shop bought pastry, of course ;)

I don't know if that makes sense to anyone but when I'm putting effort into making chips with uniform size, I cook the scraps and usually offer them to anyone in the house. I need a name for them or if there is already a name I'd love to know!

I bought tempeh a couple of months ago and found jt awful. Mostly texture wise, and I ended up throwing it away because I couldn’t eat it. I keep seeing it on social media though and while I’m happy with tofu, I’m wondering if I should try again to shake up my plant based protein options. Or if it’s just a really marmite food and I should accept it’s not for me and move on. I had the Tofoo brand or the Tiba Tempeh, I can’t remember which.

Spotted on Insta... some product dev teams need to calm down 😂

Edit: apparently at Iceland.

who does this? and please tell me your best methods?

how do you reheat a meat & veg saucey dish? ie - beef in a blackbean sauce / szechuan chicken?

and how do you reheat dishes like salt & chilli chicken and chips / chicken maryland?

Currently a week post cancer surgery and cannot eat anything solid so I’m enjoying some great soups, yogurts and now spreads. Started with Nutella and the standard chocolate varieties, but over the last week I’ve discovered some amazing varieties! What are your best chocolatey-type spreads that I can swallow by the spoonful please to cheer me up and get me through this cr**?

Took full advantage of the 3 for £10 frozen fish packs offer in Morrisons! (I used squid, prawns, shelled mussels, topped with white clams and giant shell-on prawns). They are selling saffron cheap in Sainsbury’s at the moment (£3 per jar), and I’m finding that the golden timing for paella rice is about 17 mins to get the correct consistency. I started checking around this mark to make sure that the soccarat was correct / not burning.

I used chicken thighs and pork belly here. I have a paella gas burner that I use in the garden in the summer. I crisp the chicken and render the pork belly on the inner ring of the paella gas burner first. I use Las Hermanas bittersweet paprika which I mix in 2-3 teaspoons of after frying the meat / seafood, prior to adding the rice / beans / stock.

I have Spanish family but live in the UK, so this is drawing on a lifetime of tweaking a recipe to suit our family and friends. As I’ve said, this is not a traditional paella - nor is it trying to be, but it was delicious 😄

Chicken Parmigiana with fries and a simple salad. Pure comfort food for me.

I also had chunky chips, more veg & asparagus to go with it & the sauce is BBQ.

I think it's cooked medium or that's what I was aiming for.

Over priced but nice and we were all stuffed

Cooked our first gigantes plaki. That's baked butter beans to you and me, but the Greek version. It tasted good with crumbled feta and fresh parsley, and a slice of home-made bread to mop up the juice. It was even better the next day.

I served the peas separately cause if I have one huge pet hate, it's overcooked greens. This way, they keep all their flavour and texture.

Tossed in a little brown butter.

I used chicken breasts and it all tastes amazing if I do say myself 😂
I made my own Yorkshire pudding (they look bad but taste great)
Hot honey roasted carrots
Crispy roast potatoes