Nice polite lad?! Go away out of that, you cunt.
You’d love if I’d retaliate now and call you a fat cunt or something. But I won’t because you’re a nice guy.
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I’ve given that a like.
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He’s a harmless chap… probably the worst thing someone could say about you, but he’s not the problem really… It’ the unimaginative dipshits in Montrose feeling the need to have an Irish Jamie Oliver on the airwaves that’s the problem.
It’s always the same deal really, copy the Brits with a much weaker product… that’s hardly Donal’s fault.
Harmless fella.
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No bad in him at all.
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An innocent old crater, god help us.
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An auld dote really
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Yea, I’ll try the fresh tomatoe at some stage but the tinned is handier with the kids
bastards
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He’s a godhelpus but none the worse for it
If they’re like mine they’ll prefer the fresh tomato version, it’s got a more delicate flavour, takes a bit more work but it’s probably a bit healthier as well (maybe)
@glasagusban I often add a jar of chargrilled peppers as well.
Donal has effortlessly taken the reins on Saturday Kitchen on a number of occasions, he has what it takes to make it his own on a full time basis, filling the gigantic shoes of James Martin, he has a great way about him in front of the camera
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His recipes are far better than Jamie Olivers
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Jamie Oliver makes things complicated when they shouldn’t be
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Made 3 big jars of wild garlic pesto there. Got the wild garlic in the Protestant cemetery up in Dunmore
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What else goes into wild garlic pesto? Would you just spread it on a bit of bread or is it for add8ng flavour to other dishes
All this chub a lub a lub and licking his hands disgusts me
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home made pesto is simply unreal, I can’t ate pasta now without it
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