It’s been a lovely afternoon here so I’ve sat outside sipping my Robinson’s mint and lime syrup with fresh mint and lime, ice and soda water. It was lovely. On my third glass we were approaching early evening so I felt obliged to add a shot of white rum. That will happen again. I’m tempted to buy mo...

Just a heads up.
I bought some of the lime and mint cordial from Tesco. 50p off if you have a Club Card.

Haven’t tried it yet. Weather has very definitely changed.

Ooh I like the sound of that EM.

I shall look out for it this week.

I’ve been to the York branch a few times. I can remember one time it was all a bit average but the other times it’s been great. Probably been about half a dozen times.
Service is always very friendly.

I didn’t see that one either, PP.

I’m in town on Friday so might try M&S if I get chance.

After reading these posts I looked for bavette steaks at Morrisons this morning but couldn’t see any. They had quite a few different cuts for steak but bavette wasn’t one of them.
Does it go under another name?

Yes, definitely cute EM.
Do you buy the eyes as a separate thing?

That’s a great menu EM. I think I might have found it difficult to choose.
Wouldn’t it be lovely to have somewhere like that on your doorstep?

Thanks for that info, BB, although these days I rarely find myself in that area. I do know that butchers as before covid I was friendly with a group of girls from the gym and a few of them lived close to Easingwold so we often met up there for lunch. Alas, none of them rejoined the gym and I tend to...

Just read the reviews. They really are mixed aren’t they?
I did notice the skin (or not) was a little odd but mixed in with all the vegetables and served with onion gravy, it was a tasty meal and I would buy them again.

I bought some sausages last week from Sainsburys. Pretty sure they were Toulouse inspired but packaging is long gone.
Made a very tasty tray bake.

We went there for our pre Christmas night out with friends BB. We were all mightily impressed with the standard of food and service. There were eight of us and all the courses came out at the same time. The Tarte Tatin was to die for. It was also very busy on a wet Monday night. They were turning aw...

No - I brown the hock first, remove,and fry the other ingredients, replace the hock, then a 160deg - that's non fan - oven for 2 and a half to 3hrs, until the meat pretty much falls from the bone. discard the fatty skin. Add the cream, and bubble for a short while.

Thanks for that Gruney.

That sounds delicious Gruney. I must look out for ham hock.

Do you use a slow cooker?

Glad it meets your approval Rocky.

I might take a leaf out of ltc’s book and use the recipe for meatballs at other times of the year.

My favourites this one: https://www.maryberry.co.uk/recipes/christmas/lemon-and-thyme-pork-stuffing I have made it for the last few years and it always just disappears. So much so, I will probably make extra this year as there is never enough for leftovers. I don’t cook a whole bird so I put mine in...

I’m assuming bigger sizes for the second week!!!

Has to be hot with butter melting in and EATEN STRAIGHT AWAY.
For this reason I never order toast in hotels.

I have used the sachets of miso to make a soup for one, usually adding sliced spring onion, mushroom and chopped dried seaweed plus chopped coriander at the end. To make it a bit more substantial I have added pre cooked pierogi, available in most supermarket freezers these days and they only take a ...

I use a Riverford recipe for miso glazed aubergines and add mirin to the miso paste. Ratio of 1tbsp miso to 2tbsp mirin per aubergine. Sprinkle with toasted sesame seeds.

Had some last week. Very tasty.