[Mrs.Veg]

Ooohh, my mouth's watering after reading all this!  I'm making mince and tatties tonight, with roast parsnips done with garlic and honey.  yumm!

[muntjac]

well   slow baked a cockerel in the oven with my own veggies yesteerday for 4 hours in a lovely gravy with butter mash tatties n brocoli .so the remains are going to be in home made naan brads with peppers onions etc . n then a nice indian curry with the bits left  

[freyaluck]

Bit of an odd one for me as had some stewing steak that needed using up , but didn't fancy stew :roll:
So boiled the steak with an onion and 4 cloves of garlic- need to keep those vampires away   once that was cooked was really naughty and added some bisto :o   and sent Jon up the chippy for guess what chips. :shock:
It was yummy chipps with meaty onion gravy.
Will do it again one day

[muntjac]

that meal on its own is a  speciality , maggies gravy n chips from paul decostanou's in  peterborough  yum

[Mrs.Veg]

Dinner tonight will be 'stovies', which is a traditional Scottish dish.  There are lots of different ways of makin it but I use leftover cooked mince.

Boil a big pan of tatties along with finely chopped onion.
Once cooked, mash roughly with butter and stir in the mince (reheated already)
Serve up with beetroot and oatcakes - Yumm!

[muntjac]

nice farmhouse style soup here ,tho why they cal it farmhouse defies me .seen it cooked in galleys n greasy spoons all over lolo

[mum of 3]

i made a good old stew in the slow cooker this morning we had it earlier with dumplings pogged the kiddies bellies so they'll sleep like logs

[bridgeford]

whats bread and scrape muntjac

[ziggywigs]

whats bread and scrape muntjac

Now that's something i've not heard in a long time.....is it bread and dripping munty?

[Ann]

bread and scrape takes me back - oh showing my age now!

[Annie]

Have just checked thepumpkins and butternuts and so will be making something with a couple that need eating,and soup for the freezer.

[Ice]

Boeuf Bourgignone, made with the usual ingredients plus some orange peel and licorice.  Sorry it's so poncy but I am training to be a chef at the tender age of 51.   :oops:

[milkman]

Chicken and pasta bake, incorporating somehow a pumpkin and the first pickings of my purple sprouting.

[agapanthus]

My pal just cooked me a real suffolk/norfolk border dish....pork 'n onion dumpling (sorry Munt if you've already read this). It was really yummy...served with mashed potatoes and butter....a real stick to your ribs meal!!!!!

[muntjac]

lol no worry aggypants .. bread and scrape is dripping yeh folks , now when i do a pork joint i slice the fat up fine after taking the skin off it . clean as much off as you can just leave a little and lay the fat on the rack  with ya roast . put the skin back on with skewers  and roast . when ya meats cooked remove to rest . pour the dripping into a pot  with all he scrapings from tha tray  .. not plastic .... pot  allow to cool on the top the oven and then when its soild fridge it ....eat withing a week or a month , if its me its an evening with a sprinkle sea salt on brown bread . mannah from heaven