What Did You Last Eat Thread

[summerisle]

Corned beef pasty, chips and beans.

 

[gonetomorrow]

Sausage pasta followed by nectarines which were surprisingly sweet.

 

[Rita_Poon]

pitta bread, extra mature cheddar with fine cut branston pickle. But the jar held not quite enough so I've thrown a blob of HP on.

Strewth that's sharp for a Saturday morning.

 

[coollino]

Made an 'emmawash' out my new cookbook, it's kind of a spiced prawn rice which is a popular dish in Bahrain, with mung bean. Black limes are such a good ingredient

 

[Cels]

Had some chicken and mayo sandwiches, washed down with a mug of coffee.

 

[Super Kevin sheedy]

Three Weetabix with whole milk.

3 if I’m not that hungry, 4 if I am hungry

 

[Andyramone]

A nice home cooked madras curry with nans and St Miguel

 

[Goodison87]

Double fried egg, bacon and mushrooms on grilled sourdough. Nice pot of coffee.

 

[Dyno]

Home-made roast beef sunday lunch and Yorkshire puddings and then had the spare Yorkshires with jam for pudding, can't believe how many people have never heard of Yorkshire puddings with jam

 

[summerisle]

Parsnip soup.

 

[Exeter_Gently]

Did Ox Tail,Red Wine and Butterbean stew.

 

[Goodison87]

Did Ox Tail,Red Wine and Butterbean stew.
View attachment 340580View attachment 340581

Looks lovely, I’ve some in the freezer. Will be using that shortly.

 

[summerisle]

Did Ox Tail,Red Wine and Butterbean stew.
View attachment 340580View attachment 340581

Oxtail used to be cheap, then arty farty chefs started using it. Then became popular and now costs a fortune - it's a tail ffs ! I love oxtail, especially oxtail soup with great lumps in it, not the six microscopic bits you get in a tin.

 

[Exeter_Gently]

Oxtail used to be cheap, then arty farty chefs started using it. Then became popular and now costs a fortune - it's a tail ffs ! I love oxtail, especially oxtail soup with great lumps in it, not the six microscopic bits you get in a tin.

As soon as it appears on some nobs menus in London,it's curtains for us all.

 

[Blue 1]

A fiver's worth of biltong from Clifton Village Butchers in Bristol.

They make it themselves and it's awesome.