Jonty

We call it ‘Yurt Pie’ - cottage pie for vegetarians 😀. My daughter approached me with a worried look on her face a couple of years ago when she plucked up the courage to say that she wanted to go vegetarian. She’s outfished me on holiday and put more mackerel on the bbq than I have, come beating and picking up many a time, her favourite wild meat is pigeon breast and she’s rejoiced at seeing a full jacket on deer carcass in the back of the truck - so I reckoned her decision was was better balanced than most peoples, let alone a 14 year old. The rest of the family aren’t veggie, but we do try and eat the same meal at least a couple of nights a week. This one isn’t half bad, cottage pie made with quorn mince and swede & celeriac mash. It needs plenty of Worcestershire sauce in the ‘gravy’ but that combined with the sweet mash makes for a pretty decent family meal to keep all tastes happy. Also, in a weird way, it makes tomorrow nights lamb dopiaza seem even more appealing than usual !!

Nearly, You’ve got two more guesses mate 😀

These two photos were taken this morning from opposite ends of my garden (well maybe 10m outside of garden). Lovely snow yesterday, absolute ice rink this morning.

We have a bubble and squeak bag in the freezer. A large ziplock plastic bag that we put any leftover cooked veggies in over the course of a month or so, when the bag is full, it comes out of the freezer and it’s bubble and squeak night. I must admit that along with spuds, greens and parsnips, the occasional carrot and pea does make it in there.

Just lucky really that he wasn't "driving while black" I suppose. Unlike Bianca Williams and her bloke. Still I guess, somewhat cynically, that the officers on the scene in his case probably just didn't smell any cannabis at all. Cannabis? No. Just, in this case, involving the the son of two Metropolitan Police police officers, just not smelling it. How very lucky, how very fortunate. As clearly the subsequent police investigation found it played no part in any liability for dangerous driving.Will there will be a crowd funded page for this young man also? You just can't have the son of two police officers being punished when inconsiderate pedestrians inconvenience him by getting themselves killed while he's out an about, half-stoned, on the highway in his mother's car. The two men, Jason Imi and John Shackley, that this piece of scum killed were both work colleagues and friends of mine. To attend two funerals in the same week was something I would have never imagined I would ever do. We’ve followed the absolute travesty of justice as this kid has managed to evade prison and continually reoffend time after time. I really hope he gets locked up this time, and in big boys prison, I’m sure that his parents occupations wouldn’t help him out quite as much on the inside as they have so far on the outside.

Thanks for the tip - what’s a bbq mat? It sounds like I need one. Thanks again

I tried something I’ve not done before yesterday by cooking a stew on the wood burner. It went pretty well but the top of the burner was a bit too hot so I thought I’d need a spacer just to stop the stew sticking to the base of the pan. Now, I’m no welder - so please don’t look too closely… I’d seen a trivet made by welding horse shoes together and thought I’d have a bash and then put some legs on it to raise it off the to[ of the burner. My wife has a horse so we have plenty of old shoes, I welded M10 nuts on the base so I could screw different length coach bolts in to get the heat control I wanted, I also picked up some long bolts so I could maybe have a try using it over some coals on my fire pit. It needs a lick of stove paint and I need some welding lessons, but I’m pretty pleased with the result.

Thanks Amateur- I’ll make a note to serve you with slices from near the end….. as I sliced the link version, gravity has obviously put more fat at the bottom, it does thin out further up the casing.

I’m not sure…. It darkened up when I cooked some. The rest has been vac packed in either whole or half links or in slices from the loaf. It’s all sat in the fridge now and will stay ther for a day or so. If I’m honest, I’m not really sure as I’ve never made it before.

It tasted really good thanks 👍 I was a bit suspicious of the recipe having coriander in it but it works really well. I’m in Scotland stalking this week and will definitely be taking a load of this up to share with the lads

I dropped my wife off at the stables this morning, this meant I had sufficient time to try and make black pudding for the first time, and clean the kitched of any evidence if it all went pear shaped 😀. Fortunately, it went pretty well, I nicked a recipe (ish) from Scott Rea (youtube) and everything was nice and straightforward. I stuffed a load into a beef casing and put the rest in a loaf tin. I have to say, I'm really pleased with the results for a first attempt. I'd tweak the spices a little next time, but all in all it's really good.

It’s already cooked Mungler - it goes in the skins liquid and then you poach it so it’s cooked - the frying/grilling is not 100% necessary… that said - I far prefer mine cooked for a second time

Absolutely!

Me too - I called in to my butchers earlier today, he’s got a pig coming in on Thursday and is going to put a couple of lbs of back fat aside for me.

😀😀 problem is Chris, I suspect she'd be celebrating if she saw that

I've been meaning to try making black pudding for some time now.... just need to wait until the boss is going out long enough for me to clear up the inevitable carnage in the kitchen before she gets home 😀

Pretty much 👍 It originated from the fact that most beers comprise of 90%-100% pale malt as their main ingredient, it provides the base for brewers to add small amounts of different malts/grains to change the flavour & colour.

The term Pale Ale just about covers every traditional golden to chestnut coloured beer produced in the U.K. Real ale is a term for an all grain brew that is unpasteurised and traditionally casked - of which most pale ales come into that category.

All sorted now, weihrauch17’s pal will be picking these up shortly👍

Well... if that works out, that would be too unbelievably convenient!! Thanks, if they're of any interest to your friend, he's welcome as fist come first served.

I wasn't sure where to put this so if it would be more suited elsewhere - mods, please feel free to shift it. I was recently given a load of carts from a friend who has packed in shooting. In amongst everything he gave me were these paper cased cartridges. I'm not sure if they have any collectable value/interest, but if anyone would like them, I'd rather they were enjoyed rather than just sat gathering dust in a locker here. I'm based at BD24, Settle North Yorkshire. Cheers

Lloyd, I'm glad to hear the bravecto is working. We have 3 dogs and this year we had an ongoing and frustrating battle with fleas. After constantly bombing the house and treating the dogs with over the counter treatments, we get some bravecto from the vets when one of the pups went for her vaccinations. Admittedly the bill was a tad painful but the end result was a real winner. especially after the vet explained that there was no reason to treat the house any more as the dogs will effectively hoover up any remaining fleas and kill them in due course.

Definitely the best beans you can get in my humble opinion!!

I've been lazy for a couple of years and just let my insurance auto renew. I got the renewal letter a couple of days ago and it was increasing from £350 to £470. I thought it was time to do a comparison so fired the details into compare the market and got a quote of £227 with the same company (Swinton) that I'm currently insured with. I know there's no such thig as rewarding loyalty anymore, but it was a good reminder that 10 minutes spent every renewal time can save you a decent chunk of cash.

Had a curry night the other evening. I really like the British Indian Restaurant (BIR) method of cooking curries. Not authentic traditional per se , but replicas of what you’d get in a curry house or takeaway. Loads of curries can be made using the same base ‘gravy’ a mildly spiced sauce made of veggies, spices and plenty of coriander. You cook your meat/ingredients, add some gravy and then your spices to suit whatever curry you’re making. We had chicken tikka masala, lamb dopiaza and a king prawn balti. I’d like to I’d made the naans but these came courtesy of Booths supermarket. It’s a really enjoyable way of cooking curries, I make the gravy in big batches and freeze it in 1 serving portions - with the gravy you can literally make a pukka curry in 15 minutes.