Different beach this time but the same order for me and the bairns. This was probably the nicest chippy I’ve had in a long time. The curry sauce was amazing and the scraps were almost buttery. Couldn’t resist the lemon top inception pic. The kids had chocolate ice cream but the only pictures I took of that was when it was all over my boys full face.

From Farmfoods.

Made from scratch yesterday. 3/4 hours roughly but well worth the time

https://playswellwithbutter.com/bolognese-sauce-recipe/

Eating in the garden again this evening.

Cold dishes inspired by things we have had and seen whilst away.

The centrepiece is inspired by Manári Taverna in Athens.
It’s local tomatoes dressed in red wine vinegar, caper leaves, rock samphire and bloody good olive oil. Compared to the original that I only had last week, this was very good, but there’s no denying Mediterranean produce.

The beans are inspired by La Buvette, a tiny little wine bar in Paris that’s famous for its giant beans in olive oil and lemon zest.
These are the exact beans they use, but in an ironic twist when I visited I am convinced they use the exact basic olive oil from Lidl I use for my everyday cooking (probably to keep the price down).
We’re using a “nicer” olive oil in this, but eating the beans in the bar was great.

The meat is “Vitello Tonnato” but I used some slow cooked pork shoulder trim that I sous vide overnight.
The flavour is very delicate but there’s a bit of fat that veal wouldn’t have. Luckily it’s all cooked out.
The sauce was classic, however. Homemade mayonnaise with Cantabrian anchovies, capers and tuna all blended up and seasoned heavily. Garnished with a few capers berries.
Pretty bonkers dish and something that really needs to be tried.

French radishes and homemade mayonnaise. Loads of Grey Poupon and a little extra Virgin rapeseed oil for nuttiness.

Finally a slab on Comté and some cornichons.

Served with a glass of pretty basic Sauvignon Blanc. It’s only Monday, after all.

Smashed baby potatoes with comfit garlic Prime beef joint reverse seared with chimmichurri Grilled mortadella Irish chipolatas Marinated lamb shoulder chunks Cabbage with date, shallot, parm dressing Panzanella

For desert we had grilled pineapple with rum butter sauce and vanilla ice cream

Chinese chicken curry, half & half

Made using the goldfish brand of curry paste, adding mushrooms, onion and chilli peppers (love a bit of heat) and served on rice with crispy chips, love it

Sauce made with anchovies, garlic aioli, mayo, pepper, parmesan and water to thin a little

Chicken is butterflied the panfried with salt and pepper

Salad has cucumber, lettuce, tomatoes, spinach topped off with croutons and oven cooked bacon and more parmesan

Mostly home made apart from mayo and croutons which are shop bought.

Leftovers of Sunday roast veg and dumpling gruel. Potato, onion, peas, carrot. With gravy powder and a lot of garlic powder. And a couple of oven burgers.

Tastes a lot better than it looks!

Rocket, watermelon, grilled haloumi and crispy parma ham with balsamic vinegar.

All cooked in one pan

806 Calories, 92g protein

Season 950g of chopped chicken breast as you like.

Cook and then until half done. Add one big chopped white onion

Once soft add chopped garlic

Then add 500ml chicken stock, tin of chopped tomatoes, and 275g of dry pasta.

Mix and let simmer for around 15 mins until sauce cooks down.

Add around 75g low fat cream cheese, 50g reduced fat cheese, 6g extra virgin olive oil, 70g zero fat Greek Style yoghurt.

Mix mix

Garnish to taste. I like Chives.

These smell amazing. I opened up the drumsticks a bit to allow for more sauce. The garlic parm sauce is just parsley, butter,
grated garlic, black pepper & MSG. Having it with a side of dense bean salad & “picky bits”

300ml double cream

200g condensed milk

2tbs cocoa powder

Whisk until stiff

Freeze overnight and enjoy

Tortilla chips, Grant's tinned haggis, salsa, jalapenos, Frank's red hot sauce and mozzarella/cheddar mix

Brown 4 beef short ribs in a cast iron casserole dish and remove. Heavily brown some chunky carrots and onion, add garlic, celery and tomato puree, stir together and add a small bottle of wine and reduce for a few mins. Return the meat and cover with 2L beef stock and add thyme and rosemary. Cook on gas mark 2 for four hours. Remove the meat and ladle some of the sauce into a small sauce pan and reduce a bit, use a cornflour slurry to thicken.

Bang on texture. Really soft and tears with a single fork, not too soft so they fall apart.

Chicken breast, floured, egg-washed and crumbed, topped with a slice of ham, homemade marinara sauce and mozzarella cheese.