ditchman Posted June 14 Report Share Posted June 14 well ......that was very nice....my stomach is telling me "thank you" to be fair it looks insipid....but it tastes supreme when you break yer spuds into it...............i will make it differently next time....meat plus vedge stock cube and ligonberry or cranberry sauce and pepper ...into the slow cooker....and when the fatty lamb is falling off the bone ...then add the cabbage......do yer spuds bobs yer uncle Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted June 14 Report Share Posted June 14 Hello, That looks Tasty Simon👍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted June 14 Author Report Share Posted June 14 Just now, oldypigeonpopper said: Hello, That looks Tasty Simon👍 its a real change from my norm...........and after eating it i dont feel stuffed or uncomfortable.....my tum can really handle stuff like this Quote Link to comment Share on other sites More sharing options...
Gameking Posted June 15 Report Share Posted June 15 (edited) Fab Ditchie, and I love the metal 'infuser' not seen one of them for years , interesting that you kept your cabbage whole (or halved) Edited June 15 by Gameking Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted June 15 Report Share Posted June 15 I always thought you needed to break Peppercorns to release their flavour? Everyday is a school day. Maybe a sprig of Parsley on the Spuds when you take pictures for your eagerly awaited book / monthly recipe? Really look forward to your cooking posts BTW. Quote Link to comment Share on other sites More sharing options...
ditchman Posted June 15 Author Report Share Posted June 15 8 minutes ago, bruno22rf said: I always thought you needed to break Peppercorns to release their flavour? Everyday is a school day. Maybe a sprig of Parsley on the Spuds when you take pictures for your eagerly awaited book / monthly recipe? Really look forward to your cooking posts BTW. im mainly doing next week....Stegt Flaesk... Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted June 15 Report Share Posted June 15 And what vegetables will you accompany the bacon with? Quote Link to comment Share on other sites More sharing options...
ditchman Posted June 15 Author Report Share Posted June 15 28 minutes ago, TIGHTCHOKE said: And what vegetables will you accompany the BELLYPORK with? Jersey Royals boiled in water with fresh mint...tossed in butter and served with parsley sauce Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted June 16 Report Share Posted June 16 Jersey Royals seem flavourless nowadays, something to do with not being allowed to harvest Seaweed for fertiliser anymore? Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted June 16 Report Share Posted June 16 2 hours ago, bruno22rf said: Jersey Royals seem flavourless nowadays, something to do with not being allowed to harvest Seaweed for fertiliser anymore? Very true, I prefer Pembrokes or Cheshires when I can get them these days. Quote Link to comment Share on other sites More sharing options...
ditchman Posted June 16 Author Report Share Posted June 16 2 hours ago, bruno22rf said: Jersey Royals seem flavourless nowadays, something to do with not being allowed to harvest Seaweed for fertiliser anymore? quite right ....the EU environmetal lobby stopped it....said it was denuding the environmental footprint or some guff like it Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted June 16 Report Share Posted June 16 2 hours ago, ditchman said: quite right ....the EU environmetal lobby stopped it....said it was denuding the environmental footprint or some guff like it Almost destroying yet another British product - typical EU. It should be noted that the French still harvest vast quantities. Say no more. Quote Link to comment Share on other sites More sharing options...
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