The Mock Turtle

That looks great, Pip.

I am lowering the tone with my offering, as the photo is straight out of the air fryer in a tin that was free with butter, so very unstylishly presented, but it was really good and took next to no preparation. I didn't take a photo of it on the table, which would have been better.

I stirred some bought pesto and a bit of OO into a bag of frozen Mediterranean veg, and air fried them, whilst the potatoes cooked in the microwave. Then I half sliced a block of halloumi (hassleback style) brushed the top with a very little bit of oil and put it in above the veg. Finally, I added the cooked potatoes to crisp the skin and that, as they say, was that. Maybe 15 mins from start to finish and the only prep was scrubbing the potatoes

Percy Pig! That's fantastic, Pip! Happy Birthday to Chuck

I made a grilled peach, goats cheese & hazelnut salad for lunch today.

That’s a nice looking salad Pip, though I will pass on the hazelnuts, thanks.

Actually this reminds me. As it is stone fruit season, who has the trick for successfully destoning a peach or nectarine so that you have two nice halves with a divot in the middle, and not a mangled pulp in one’s hands, and hot streaming tears of frustration on one’s face?

I saw a video on Insta of someone taking out pits with pliers! It looked like it worked pretty well but they were a particularly pointy pair of pliers.

Make sure you buy freestone rather than clingstone varieties if you want to get the pits out easily.

Pip’s salad reminds me of an amazing one we had in Seville: tomato and fig salad with parmesan crisps and jamon iberico. Definitely going to recreate that at home.

Yeah, I reckon the peach thing is about the fruit more than the technique. I've had some delicious ones recently that just popped off the pit

Definitely! We’ve had some amazing yellow plums in Spain and the stones have just popped out. The flat white peaches have been amazing too but you can’t get the stone out and have to eat around them.

For Pip, the pink fish on the grill with some long green peppers. The bossy woman was of course quite correct, they were delicious and very similar to bream. All six were just over 4€! I can’t get over how cheap food is in comparison to the UK.

Those fish look very happy to be on the grill!

They really do How long do you generally grill fish for on each side, and do you do anyhing other than a bit of oil and seasoning before you whack them on? I haven't ventured into seafood on the bbq as yet.

They’re bone in but gutted and scaled and I popped bay leaves and lemon in the cavity. Oil, salt and on the bbq for for 8-10 mins each side for a big fish, these took less. I got the method from this and I highly recommend the whole meal: https://anewsletter.alisoneroman.com/p/ ... fish-video

Amazing, thank you!

Rosa wrote: ↑Thu Aug 04, 2022 9:51 am Those fish look very happy to be on the grill!

Yes, “please eat me”

emma_p wrote: ↑Thu Aug 04, 2022 8:22 am

Make sure you buy freestone rather than clingstone varieties if you want to get the pits out easily.

I was today years old when I learned that this is a thing! How do you know? Is there a way to tell?? I have NEVER seen this mentioned on signage when buying peaches or nectarines. Never.

I need to add hazelnuts to more meals.

Eating is currently cheating so black cherry sour is being consumed while I make carbonara. I had a spare egg white hence the sour.

Nice one Dic.

Some of the dishes from a recent magazine. Their photos are better, obviously.

Those all look/sound lovely, I would particularly like to try the pancakes .

https://www.merchant-gourmet.com/blogs/ ... a-pancakes

I didn't bother with the MG grains - just rolled them up with the veg and spread the peanut sauce on top.