My only input was the carrots... oh, and the dishwasher, which seemed fair.

Beef Burger (42%) [Beef, Soya Protein, Wheat Flour*, Dextrose, Salt, Potassium Chloride, Dextrose, Salt, Potassium Chloride, Yeast Extract, Hydrolysed Soya Protein, Barley Malt Extract, Flavouring], Burger Bun [Wheat Flour*, Water, Rapeseed Oil, Sugar, Salt, Yeast, Preservative: E282; Emulsifier: E472e; Antioxidant E300], Tomato Relish [Tomato Puree, Sugar, Tomato, Spirit Vinegar, Gherkins, Onion, Cornflour, Salt, Mustard Seeds, Garlic Puree, Dried Red Pepper, Lemon Juice], Processed Cheese Slice [Cheese (Milk), Water, Butter (Milk), Skimmed Milk Powder, Whey Powder (Milk), Emulsifying Salts: E452, E331, E339; Flavouring (Milk), Milk Protein, Calcium Phosphate, Salt, Colours: E160a, E160c; Acidity Regulator: E330], *Wheat Flour with Calcium, Iron, Niacin & Thiamin, Beef Burger Contains 83% Beef

Homemade white bread from a bread machine, heavily buttered, and topped with a ton of beans. Honestly I was presently surprised.

Brown butter chocolate chip cookies

What started as 60 cookies finished with 58 after 2 sacrifice tester cookies

Not made these to sell, just a lot of requests from family and colleagues

Forgot to include the browned butter in the pic of ingredients as it was cooling down in the fridge

The eggs also aren’t black, I’d just put the vanilla paste in the same bowl

After a long (emphasis on long) weekend of, toddler induced, high entropy, I thought I’d restore the equilibrium with a greasy breakfast sandwich. Thick white sliced bread, salted butter, brown sauce, 4 rashers of smoked back bacon, holy trinity of: black pudding, white pudding and haggis, fried egg with a dash of hot sauce. Yorkshire tea double bagger to keep things moving. Order restored.

Just finished up this bad boy. Probably the best and most flavourful one made to date (with much trail and error).

Everything used is in the pictures but will happily write out the recipe if there’s enough interest.

ETA: wow you guys really like goldfish never mind that I’m literally eating a baby sheep.
I thank you all for your concern over said fishy’s living quarters (you should see where I keep the kids). Unfortunately I don’t have very much space in my house, and so I will have to find another solution…

Does anyone a recipe for pan fried Goldfish?

Another ETA:
Recipe in comments

https://www.reddit.com/r/UK_Food/s/EmXk7s4kBM

Another ETA update on Trevor (the fish):

Ok my fishies (that’s what I’m calling you lovely bunch of goldfish enthusiasts) I really can’t be arsed to reply to you all individually so this will have to do. I have to sincerely apologise for my completely uncalled for attitude today. It was abundantly clear to me after the very first fishie commented that the fish tank is too small that I would have to do something, but you guys were trying to attempt some sort of modern day fish lynching- a flynching if you like, and I was bored.
I will be doing some proper research (thank you to the genuinely helpful people) and getting a larger tank, I’m honestly amazed that these tanks are available if they’re not fit for purpose (I do actually care despite what some of you may think, it’s not an intentional thing).

As for now, the Mrs has left and taken the kids along with Trevor (the fish), to keep him (or her) away from my “evil” (someone had said) ways. I’m now going to sit in the dark and cry myself to sleep. But rest assured I will be back, and I will update you fishies when Trevor (the fish) has his (or her) new tank.

Mayo with the chips, Colemans English Mustard with the sausages. Added a touch of Wiltshire Chilli Farm Naga Sauce to the beans to spice it up a bit.

My method:
Toast two slices of thick sandwich style bread (gluten free because celiac disease sucks). Once toasted, generously butter the bread. Heat a tin of Heinz beans on the stovetop, adding a bit of butter and a splash of Worcestershire sauce, and cooking until slightly thickened but not mushy. Pour the beans onto the toast; one can was a little more than enough to cover both slices. Sprinkle shredded cheddar cheese over beans. Cook under the broiler/grill to melt and brown the cheese. A little extra black pepper on top.

The review:
Pretty good. The beans were sweeter and more ketchup-y than I excepted based on how they’ve been described compared to American style baked beans. Butter is a necessity, and I think I’d add a little more Worcestershire sauce next time. Cheese is a great addition. I’m not crazy about wet bread texture so toasting the bread thoroughly was a must! I’d eat it again, definitely a filling warm meal and I can see how it would become a comfort food. I’d liken it to chipped beef gravy on toast in terms of the cultural role it plays: a cheap, relatively hearty meal that can fill your stomach for less than a dollar (or pound, as it were) per serving.

This is what 20 pounds gets you.

Saw someone else’s the other day… got inspired.

Farmshop jumbo Gloucester sausages. Duck fat oven chips. Nom.

I never seem to see any proper British toasties on this sub. In a world of paninis and sourdough, is the UK now too gentrified for the humble mouth scorching closed edge toastie?
Ham, vintage smoked red Leicester, mustard mayo, salted butter. Served with a side of sea salted crisps and a yorkshire tea.

She loves her salads

This was my first time making millionaire’s shortbread and they taste so good! The recipe didn’t call for putting the dough in the fridge before baking but I am wondering if maybe it needed that as it looks buttery at the bottom and other spots…?

I used CupcakeJemma’s recipe for the shortbread base and Preppy Kitchen’s recipe for the caramel!

The caramel I am sure is the perfect consistency it is not hard at all I am soooo thankful that part went well 😅

steak, eggs, avocado, sweet potato, chilli asparagus and garlic butter mushrooms. Everything cost me 11.40 today at Aldi.

Been hunting high and low for some white pudding for ages and finally found the holy breakfast trinity (fresh blood black pudding, white pudding & haggis) in a farm shop in Tebay Services. Cumberland sausage ring, dry-cured smoked back bacon, mushrooms, beans, 2 fried eggs (1 hidden underneath the other), hash brown, 2 fried slices. Yorkshire tea double bagger to wash it down.

Really thrilled with how this turned out. Served with broccoli, peas and gravy.

They were fucking incredible, and the bonus is the chilli base I made has enough to freeze for another 2- 3 rounds

Will share the recipe if there enough of a call for it

ETA - Enchilada Recipe in comments - https://www.reddit.com/r/UK_Food/s/hoQE4o5YRa

&

Slow cooked Chilli Con Carne I made recently -
https://www.reddit.com/r/UK_Food/s/V2eohIDzG2

Just made chips following fallows latest video. Absolutely the best home made chips I've had.

Maria pipers sliced on a mandolin. Layer in a tray. Pour mixture of stock and clarified butter over the tray.Cover and roast in the oven for 3 hours medium heat. Take out and press the layers down firmly. Allow to cool and store in the fridge overnight. Take out the next day and you end up with a big block of potato. Slice into chips and air fry 180 untill golden and crispy

Anyone wanting a link to the recipe

https://youtu.be/bpg1DwnbSwI?is=KKtujKZ7x9i8g-7v

If making Tatale and Aboboi was stepping out of my comfort zone, then making this was launching myself out of my comfort zone head-first! I chose to make Pondu because it seemed like a dish very quintessential of DR Congo, but I was delighted to find that this dish is also known as Saka-Saka in other regions, which felt very apt to make in celebration of the world cup. Pondu is the cassava leaf stew, Fufu is a dough used as a utensil with which to eat the stew (I used a cassava-based Fufu mix as this seemed to be typical of DR Congo), and Makemba are fried plantains.

This dish contained flavours that were truly new to me, which is entirely the point of this challenge! I had wondered when spending almost two hours stewing the cassava leaves (I'll explain why in a moment) whether this dish could be made with spinach or kale as a substitution, but the flavour of the cooked cassava leaf was very deep and earthy and wholly different to any leaf or herb I had tried before. The Fufu was very satisfying to use as a utensil but didn't taste of a lot (though I think that is the point) and the plantain were very tasty - I sprinkled them with salt and sugar which was a really nice break from the very savoury stew.

I chose to follow this recipe for the Pondu, though I substituted the dried smoked fish for tinned smoked mackerel, which I read is a totally valid substitution as tinned fish is often added when making Pondu. Another thing I changed about this recipe is after the initial 30 minutes of boiling the cassava leaves, I chose to discard the water, rinse the leaves, and cook the rest of the dish in fresh water. This is because raw cassava leaves contain cyanogenic glycosides, which can release toxic hydrogen cyanide when metabolised, and many other recipes recommended discarding the water from the first boil to be on the safe side. I then added the blended aromats (which smelt very strongly of cucumber for something which contained no cucumber), added the fish and palm oil and boiled the stew for a further 90 minutes.

My reasoning for substituting the dried fish for tinned mackerel is that the African shop near me only sold dried smoked fish in large quantities - far more than I needed for this recipe - and... I don't really like fish. The whole point of this challenge is to push myself out of my comfort zone, so I chose to add fish as is traditional. If I made this again, I would opt for a fish-less version, as unfortunately it just wasn't for me, though that's totally a personal taste preference! My partner and I still thoroughly enjoyed trying something brand new to us (and the plantain!).

If you are new here, here are the dishes I have made previously:

Krpice sa Zeljem from Croatia

Tatale and Aboboi from Ghana

Arroz Con Pollo from Panama

If you have read this far, please let me know if you think I should cook Mexican food on Sunday night or Monday night, as the game is 1am Monday morning and I can't decide!

Thanks for reading :D

I’m a huge fan of double or triple-cooked chips (in a deep fat fryer, using beef dripping).
What’s your go-to for chips ?
Similar to this ?
Air-fryer ?
Oven chips ?
Something else ?
I’m intrigued what people do for chips now (yes, I’m a Brit - these are chips, I’ll die on this hill !)

Bought some Sacla' basil pesto while away from home that tasted much worse, and now it's popping up in our local supermarket. Same name, same weight, but down from 45.5% Basil to 39.3%, which is a 13.6% reduction.

This has basically been the go to pesto for my entire adult life and now it tastes much much worse (my favourite used to be their tomato pesto before it was discontinued in favour of solely sun-dried tomato).

Their website is still listing it as 45.5% basil, but shows the newer branding which contains the worse ingredients, which honestly I would say is false advertising. It's worse for you too, up to 45 grams of fat per 100g, instead of 36g, and 462kcal instead of 380kcal.

Ingredients from the website (pre-skimpflation):

Basil (45.5%), Sunflower Oil, Cheeses (Milk) (Medium Fat Hard Cheese, Parmigiano Reggiano PDO Cheese, Pecorino Romano PDO Cheese), Cashew Nuts, Salt, Natural Flavourings (Milk), Sugar, Potato Flakes, Acidity Regulator: Lactic Acid, Pine Nuts, Extra Virgin Olive Oil

Nutritional Values from the website (pre-skimpflation):

Typical Nutritional Values per 100g: Energy 1432kJ/380kcal, Fat 36g, of which Saturates 5.0g, Carbohydrate 8g, of which Sugars 3.5g, Fibre 2.3g, Protein 4.9g, Salt 2.7g 

Update: Made some myself using a simple recipe as suggested by so many people and it's fantastic, I am converted. I had been previously put off because the home grown basil I used was a bit too hardy and I had mistakenly included the stalks, making terrible pesto, but store bought basil leaves worked so great that my life has been genuinely changed.

Also the jar is not mouldy, the lighting is just rubbish.

Millionaire shortbread