Hey! Good lookin’!

[Disco]

Rarebit mushrooms is a great idea!

[Pippedydeadeye]

I remember doing rarebit mushrooms once, years and years ago. They were very good.

We had Goat’s noodles last night, and they never disappoint. Monday I went straight to get soul food bowls from our favourite takeaway for lunch and they were delicious. They’ve also started doing bao buns and we had to try those. I really like the Skin Elixir smoothie they do, it’s nut butter, pear, papaya & coconut & stuff. Super nice.

[Morganna]

They are a good standby. This is pretty much the recipe I use.

https://www.bbcgoodfood.com/recipes/mus ... hyme-gravy

[absley]

I made beet & brown rice burgers earlier, which look v bloody with the beet! We will try them tomorrow.

Just to say, these beet burgers are really good and freeze well. They are quite soft (I skipped the egg, as I was already concerned the mix was too wet) and having fried them the first time (just reshape them as you go,, they do develop a nice crust that's worth having) I wanted to try baking them in the oven. It's not much different and they don't crisp up unless you put them under a grill; if you've adding cheese and put that on then grill so it melts that also helps hold them together.

Eta. I was reading another veggie burger recipe and the tip was to make them thinner so they crisp & hold together, so I'll try that next time. I will reduce the sweetness too.

[wendy james]

Saag aloo shepherds pie

[absley]

The Anna Jones one, Wendy? I must make that again.

[wendy james]

Yep. It was a bit bland tbh but P often under seasons for the girls’ benefit then we have to season our serving. It rescued it a bit.

[absley]

I often double her spices. I think I used leftovers to make hash browns. I could happily have that for breakfast today, with poached eggs and a spicy pickle/ sauce.

[Ruby]

Tandoori chicken recipe sorry for delay!

This looks good. Is it a faff to skin a while chicken? I don't think I've ever done that before.

[Blondiejude]

I quite enjoy it but I’m weird like that! As long as your willing to get your hands between skin and meat not squeamish it’s pretty easy. The hardest bits to get off are the wings so I quite often just leave the skin on those.

[Blondiejude]

Oh and use scissors not a knife it’s much easier!

[Rosa]

That looks good, wendy!

[Pippedydeadeye]

I do fancy trying that. I’ve bought a lot of spinach by accident.

I’m roasting veg for soup now because my goblet skirt (the bit I broke on my blender) has now arrived.

[Pippedydeadeye]

More sourdough pizza. I made a two seasons of my favourite things. :))

[Pippedydeadeye]

In even cheesier news, tonight was Nigella’s crab macaroni cheese.

[Edith Bacon]

That looks fabulous, Pip. Was it gloriously rich?

Your pizza looks terrific too

[Pippedydeadeye]

It certainly was! I didn’t need the garlic bread but did want it.

[Edith Bacon]

Double carb

[Gannet]

No, a couple of places more inland - they moved around a bit.

Is Gannet violently anti-cod? J and his sister won't touch the stuff as they insist it's an utter bottom feeder, and tell me every true fisherman would agree (sod that, I love the stuff).

Quite correct with the bottom feeder bit, I used to work on the docks taking all the worms out the flesh with a hook. Not too much difference between cod and haddock in flavour and when fresh both are great but I prefer wormless fish.

Will risk it for the cheeks though as never seen haddock cheeks

[Disco]

Haddock has worms too!