Veal ragu.
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Rose, or full on evil bastard veal?
Full on proper I don’t care how you died cos I’m gunna eat you veal.
With home made pasta.
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That’s an airy looking loaf. Sourdough?
Thanks - I have been working on the holes by being more exacting on the recipe timings.
Yes sourdough,It’s the standard Pain Rustique. Which is a sourdough starter mix made the prior evening plus a top up of 2.4 g instant yeast.
Cauliflower cheese with chorizo. The cheese used was reblochon. Stunning with cauliflower !
Proper hearty, comfort food.
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Only discovered reblochon a few months ago and it’s bloody nice.
It adds soooo much to cheese sauces 
My Nan used to send the bread back to the village bakery if it had too many holes in it 
Local butcher’s “Christmas” sausages, mash and onion gravy for lunch.
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Yup.
Wild boar bacon n egg sarny.
Best bacon I’ve tasted in a long time.
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just about to put the proper salt beef brisket on to poach, should take about 3 hours…
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I have just made the pommes dauphinoise for tomorrow to go with the rare rib of beef.
Cottage Pie tonight.