Expand on the garlic spud there, pal. Ingredients and method, please.
Potato gratin, basically. Sliced spuds, oven cooked in a sauce made with milk, cream, garlic and topped with cheddar cheese.
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Nice.
Lovely with a bit of cheese and bacon thrown in too.
Did something similar last weekend. You’d be flat out getting it ready but well worth it.
The gravy was superb. Deglazed the roasting pan with a good shot of red wine , then sieved it into a saucepan (had put some chopped up veg and garlic under the roast). Added one of the knorr beef stock pots and some corn flour.
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Again, something similar except I had no sieve at hand so horsed it into the nutribullet which made shit of all the bigger bits.
Small servings of garlic spuds is the key, they are fierce filling.
2 round of chilli this evening… i’m gonna fuck in a bit more spice and take it to another level… 
It reads well but it’s lacking a bread sauce accompaniment.
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I thought you’d me more worried about a soup accompianment as you’re from Wexford. …
Very good, mate. That prompted me to laugh out loud.
Yet again the nutribullet shows its versatility
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Ah jaysus, that’s unreal.
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Home made pasta sauce with spelt pasta
Organic Broccoli
Herb encrusted wild salmon
you get more nutrients out of roughly cut carrot and celery, you are not breaking down the molecular structure as much
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Very controlled portions too, pal. Your discipline is an inspiration.
120 grammes of salmon is plenty, 75 grammes of spelt pasta, jesus Choclatemice had a plate of grub there last night that would have done me for three nights, he must be an awful size altogether
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That photo he posted up actually made me feel sorry for him. It reminded me of portions I used to cook in college after coming back from the parents with a bag of food and I’d have a massive feed because I wouldn’t know when I’d eat again.
I have a chicken casserole on the go here, lads. Nervous wait now to see how it turns out.
