Quote from: Garp on April 20, 2020, 09:34 PM

Quote from: Peripatetic Phil on April 20, 2020, 03:11 PM
so went into the spare bedroom cum library to search a few minutes ago

You have a cum library?

Actually the first one was created in a Portsmouth Hospital in 1824 by a load of discharged seamen

I knew it,.....You are Awful, but i like you

Well last night we had some Paella made by a Portugese friend of my daughters, it was a chicken one and delish, it gave me the bug to want to cook some up, i see a 22" pan for the weber on the horizon lol

Kudos for that one Jon G

Phil, Richmond pork sausages raw??.....noooooooo.

good luck with that Livo, its always fascinated me the way butchers make filling sausages so easy, my fav is a good old Cumberland sausage & mash.

KD's was the first base i ever made, i remember thinking "this is hard work" best

Sunday afternoon Onion covid

Its cos Fray Bentos do curry pies Stephen :smile:look back on the post from Mr Garp.

Cracking on there SCF, you want to aim for the consistency of milk. as for CTM you won't go far wrong with the recipe's on here, go for the ones that appeal to your taste for sweetness.

MA i cooked this for the sixth time last night, the other half loves it, last night i replaced the water in the recipe with base gravy which gave a nice variant.

She wants me to do the original again so she can compare (again) I will post her thoughts lol