Show us your food! Corona Cooking edition

[Ruby]

I'm here to ruin the thread with my terrible photography. This is Nigella's marmalade pudding, which was her recipe of the day on Insta.

[Ella77]

Ooh!

[Estrella]

Heebie, your Empire biscuits

[Heebie Jeebie]

Ooh I quite fancy trying that. It looks tasty.

[Ruby]

It was so good and very easy to make. There was a horrific amount of butter in it though.

[Mountain Goat]

I would go head down in that and I don't even really like puddings (but would do anything for marmalade).

[Ruby]

I made it with Frank Cooper's thick-cut so it wasn't too sweet and had nice bitter chunks of peel. You could obvs make it with Golden Shred too but I think that would be too sweet for me.

[Mountain Goat]

I'll have the thick cut bitter marmalade one please. Now I am craving marmalade (don't have any).

[Pippedydeadeye]

I made Banh mi with our leftover roast pork. Because it hasn’t been marinated I made a Chinese 5 spice Mayo. Highly inauthentic, very tasty.

[Marth]

I like the cut of your chips.

[wendy james]

Very fresh looking!

We had tempeh and Brussels sprouts hash (finally, a tempeh dish I’d have again!) and sausages.

[absley]

These Andrea Nguyen lmongrass tempeh crumbles might be with a try, Wendy - they're the only way I've enjoyed tempeh. They're great as a banh mi filling or as part of a rice bowl - the flavour is v intense so I always need something to balance out the richness.

[Loralei]

I admire your perseverance, Wendy

[Marth]

I couldn't get on with it

[Skips]

Lowering the tone, things I could find to cook when desperate for a shop. Fish, home made chips and tinned spaghetti.

[wendy james]

I admire your perseverance, Wendy

I had 5 packets to get through. Just 1 left so I may give your recommendation a go absley, thank you!

[ParisGal]

Those chips look great, Skips!

[wendy james]

Summer rolls are heading my way.

[Mountain Goat]

Oh yes please. My lunches are always scavenged and dull.

Wendy (and anyone else), have you tried banana blossom and how was it? I got a can of it (unsolicited) with my veg box and not sure what to do with it. Everything I'm reading is focused on it being a fish substitute and how to make it taste like fish, but I am wondering what it's like on its own merits, when not pretending to be fish (as I have fish for that).

[bramblerose]

Ooh I saw Sorted Food do something with it and they liked it. They battered and fried it I think.

I'll find a link