Lamb and mint brochette, chicken and pork chipolata, courgette and carrot loaf, with pickles…
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Visiting a friend tomorrow, so I am building a Series 100 Cake- AKA Gâteau Béton® The Cake Workshop Order Books are full!
Once this is fully built up, I’ve got three Series 102 Cakes to build. Two of these are to be fully completed by Christmas!
Fuck.
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The other by Lopwell.
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Ok. Booked. Lopwell shall have a Series 102. Unit 102-106 has been booked.
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I had some chicken left over from yesterday and a spare milk bun, so another burger today, but having just bought my first air fryer, I took a stab at “twice fried” chips. Par boiled Maris pipers, dried cooked for ten mins, chilled and then cooked for 15 mins.
Very very crispy
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What temp on the AF please. They look decent 
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Unit No. C100-111 has been completed. Surface Treatment must now set. I’m going to scoop out the remaining chocolate sauce because I am still a child.
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More impressive is that it’s a torchlight bake
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So par boil with tsp of vinegar and some salt for ten mins, then out to dry thoroughly.
Then a quick air fry at 200 for 8-10 minutes
Then once they’re properly cold, back into air fryer at 200 for 15 mins (ish).
I open up once in a while to shake, and also spray a touch of low cal spray on them, which helps with colour and crisp.
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Shite camera on my telephone! Anyhoo; I have learned it’s important to weigh the Unit. It weighs 1.073g.
Pretty small then.
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Yes. It is my ‘entry level’ Cake. The top of the range 102 Series weighs in at 2,134g. 
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This is the bit I meant mate.
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Yes, due to the ingredients used, it’s really not advisable to have much more than a ‘wafer thin slice’ and anything bigger is probably a bit too much.
Funny thing is, I build the fuckers and because I don’t have a sweet tooth, I give most of them away!
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One of me fave simple starters.
Ripe avocado scored through to the skin with a spoon 'n seasoned with sea salt, white pepper & cracked black pepper, doused with Worcestershire sauce & allowed to marinade fer half an hour & topped with Greek yoghurt.
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Why scored with a spoon ? Would it taste different scored with a more traditional knife ? Just asking for a friend y’know.
The flesh should be easily soft enough to score with a spoon. The head of a spoon just fits nicely into each avacado half too, shapewise it just works well Mike. Flavour advantage of course not! Practicality FTW!
If you want liquids to stay in the avocado, using a blunt object that won’t pierce the skin is a smart move.
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