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Made this for tea tonight www.bbcgoodfood.com/recipes/4253 ... icot-beans Delicious with a chunk of buttered tiger loaf

Made this for tea tonight www.bbcgoodfood.com/recipes/4253 ... icot-beans Delicious with a chunk of buttered tiger loaf

Quote ="RooRoo"Made this for tea tonight www.bbcgoodfood.com/recipes/4253 ... icot-beans Delicious with a chunk of buttered tiger loaf'" Just had a pork pie from a local butcher, well, local to a colleague who brought me one in. Absolutely beautiful!

Quote ="RooRoo"Made this for tea tonight www.bbcgoodfood.com/recipes/4253 ... icot-beans Delicious with a chunk of buttered tiger loaf'" Just had a pork pie from a local butcher, well, local to a colleague who brought me one in. Absolutely beautiful!

I had a nice À la carte starter on my birthday but not sure what this dish was exactly called. It had ham, bacon and lettuce all chopped up into little pieces. One of the nicest things I've ever had!

Pork Shank for tea, no idea what I am doing with it, suggestions welcome (polite ones!)

Quote ="RooRoo"Made this for tea tonight www.bbcgoodfood.com/recipes/4253 ... icot-beans Delicious with a chunk of buttered tiger loaf'" Oh my god that sounds good. My two favourite meats!

Quote ="RooRoo"Made this for tea tonight www.bbcgoodfood.com/recipes/4253 ... icot-beans Delicious with a chunk of buttered tiger loaf'" Oh my god that sounds good. My two favourite meats!

I'd have to boringly go for roast potatos, roast carrots, roast parsnip, and some field fresh garden peas.

Gravy of your choice.

That's not boring mate! That's a dream!

Pumpkin soup for tea for us! Big crusty loaf and a few Hogoblins-dressed as the rabbit from Donnie Darko. My 2 1/2 year old picked that. How wrong is that?

Pumpkin soup is VERY wrong!!!

I know what you mean about WIZEB's suggestion, it's the ideal, but it's the usual in our house, I'm going to try something a little different I think, leeks,apple and cheese sauce, I'll probably get shot for not providing gravy though!

A simple homemade Spaghetti with butter Sage sauce and parmasan with homemade bread to mop it up.

Can't wait till tea time.

Nice and simple, me too today.

Morrisons best Cumberland sausages are being used in a bit of [itoad in the hole[/i action.

I like simple food it suits me



Toad in the holes a great tasty filler

I have a passion for Chilli sauce, sadly its the Kebab style sauce that i like, i have searched the internet for recipies but would prefer to follow ideas/recipies from like minded people on here.

If anyones made it and could pass on ideas please.

Agreed, all pumpkin (or potato for that matter) soup does, is absorb the flavours of whatever else you throw in the pot

I love Cumberland sausage but, for me, it has to be the real thing with the meat in discernible bumpy co-cut chunks, rather than just generic smooth filling in a sausage that happens to be ring-shaped.
It gained Protected Geographic Indicator status early this year, meaning that it has to adhere to certain rules of making and has to be made in Cumbria (a bit too vague geography for me, it should be made in Cumberland-only, IMHO).
I'm not sure if it the PGI has come into force yet, did yours have a PGI sticker on the packet ... or did you buy it loose?

Loose and singular, not ring-shaped, from the in-store butchery department I believe.

So not real "Cumberland" then ... but tasty nonetheless?


One of my favourite meals is baked sausage (any decent-quality sausage) and dauphinoise potatoes, served with red cabbage mixed with apple.
Great comfort food.

Not one of these, no.



It would defeat the strategic placing of the sausages in the hole imho.

I was put off cumberlands a few years ago whilst in Keswick with some friends. In one of the pubs i noticed that the menu listed a "cumberland curl" put me off for good did that!

That sir, is an accompaniment to match the finest in the land.

I was introduced to the art of serving an almost caramelised dish of red cabbage, apple and raisins along with a home made shepherds pie (lamb) at The Red Lion in Burnsall.

Food of Gods.

In Gods county.

I do my red cabbage like that, but I add 1/2 a chopped red onion too.

I stopped for the weekend at the Red Lion a couple of months ago, perfect place, can't wait to get back up there

www.bbc.co.uk/food/recipes/sausa ... dsag_92737 Did this for tea, as an ex chef I have to admit that this was my first ever taste of pumpkin not in blended soup form, absolutely stunning.

www.bbc.co.uk/food/recipes/sausa ... dsag_92737 Did this for tea, as an ex chef I have to admit that this was my first ever taste of pumpkin not in blended soup form, absolutely stunning.

help please

we are going to attempt to make our own soup from a chicken carcass(NOT BROTH) we ve got carrots, swede and parsnip and chicken stock cubes to add to the carcass and leftover meat.
how long do we cook it for, when do we add the veggies, dont want them turning to mush.

thanks in advance lads and lasses.

I make quite a bit of home made soup my fav is [url=http://allrecipes.co.uk/recipe/3343/quick-fish-soup.aspxThis[/url.If I was doing a chicken and veg soup I would cook it for about 25-30 mins ,but I like my veg soft.

Here is what I do, your mileage may vary...

Boil the carcass in a pan with a couple of carrots and an onion roughly chopped, a few peppercorns and enough water to cover, simmer for a couple of hours.

Remove the bones, add your chopped veg, stock cube and check the seasoning.
Cook till the veg is as soft as you want it.

Mind, I'd never put parsnips in a veg soup and I'd never make it without onions, celery and a slack handful of pearl barley.