Riiiiik
Vital 1st Team Regular
No, just crazy but I already know that.Sophisticated!
No, just crazy but I already know that.Sophisticated!
And a mince pie afterwards!
Nope, perfectly timed - right after dinner, with a cup of tea.A bit early?
Nope, perfectly timed - right after dinner, with a cup of tea.
Yes, there's not much to go wrong with Morrisons pre-made mince pies!Well, it sounds better than some of your recent post-apocalypse meals.
We really are counting down the days until we have a kitchen though. Oh, for a fried egg...
Presumably you wouldn't rush to do it again then!Been there, done that. It's probably 1st world problems but I absolutely hated it.
However, you need to sort the whole curry thing. Buy a shit ton of spices, a decent recipe book and get stuck in.
The best sausages in the world!Last night was Lincolnshire sausage with onions, yorkies, roast potatoes and veg. Very nice
Presumably you wouldn't rush to do it again then!
I do really. I've always wanted to be and to make them from scratch but never learned how. I'll have to look into it. As a side note, I bought two of Yasmin Khan's cookbooks for my brother's birthday recently and they have gone down extremely well!
Was he akin to Hans Moleman in The Simpsons? That's the mental image I have now.We also had the world's slowest kitchen-fitter, called Wilf. That didn't help.
Can I come round and share?! That all sounds like top nosh.Lunch: mushrooms in a cream, wine and stilton sauce with Mrs N.'s amazing wholemeal and caraway-seed bread buns.
Tea: lamb kebabs with lime and coriander rice. Pre-bought, this one, buts looks nice.
Lunch: mushrooms in a cream, wine and stilton sauce with Mrs N.'s amazing wholemeal and caraway-seed bread buns.
Tea: lamb kebabs with lime and coriander rice. Pre-bought, this one, buts looks nice.
I bought two of Yasmin Khan's cookbooks for my brother's birthday recently and they have gone down extremely well!
I was introduced to curries in the early 60s, we had a neighbour who had lived in India at some time in her life. Mind you, her recipe used Sharnwood's curry powder as a base. Mum always added mince and diced veg and we always had it for Saturday dinner.
I bought a Madhur Jaffrey book in c1983 (she was the TV chef of the day) and probably used it for 15 years most Saturdays. I bought another 2 or 3 curry books over the years but always went back to the MJ. Then I discovered the Patak curry pastes in jars and rarely bothered with recipe books.
I've ad-libbed a couple of curries recently with dried spices.