Gutty cunt.
And that is one of the highest compliments I can pay a man 
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I shall accept the compliment in the spirit that it was offered in! 
Very nice indeed Rob…Looks to be perfectly rested 
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It was actually “cooked” this morning when it spent 2 hours in the sous vide and then seared in a skillet. Like I said, it could have done with some more time in the water bath to tenderise it a bit more.
It spent most of the rest of the day in and out of the fridge, then 30 mins at gas mark 6 to cook the pastry, which probably just gently warmed the rump through. Then it had maybe 10 -15 minutes resting while I cooked the broccoli and cauli. So it’s actually spent most of the day resting.
Sous vide has been a revelation to me, especially for big hunks of meat. Of all the substantial kitchen gadgets I’ve bought, this has been the best money I’ve ever spent. Even Claire will eat meat that is red now, because it turns out so tender and flavoursome.
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No crisp side 6/10
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Potato Gratin = soggy crisps 
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‘Main for 2 people’ plus ‘side for 2 people’ 
Pasta with a side of potatoes in heavy cream
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96% of daily energy intake, 154% of salt and saturated fat. Impressive effort.
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Was called Mr Family Size in my shared house at Uni for similar dietary habits.
I’m still thin as a rake, non diabetic and have the complexion of a Nivea model and even if it is slowly killing me on the inside I can’t wait to be dead so it’s all win.
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It’s obviously your positive outlook and cheery disposition keeping you alive regardless 
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jerk marinaded wings, bolotti beans stewed with tomatoes, peppers and chilli. Pack of uncle bens finest
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Had the tail-end tonight - being thinner, it was denser, and darker, and better still.
This has been a learning-exercise - next time I will fuck-off convention and skin the fillet, split it thru the thickest part, and give it 5-6 days, with less salt in the cure - but more lemon zest, pepper and .juniper berries.
Looks a nice base 
needs finishing with fresh coriander, thinly sliced fresh green chilli and garlic crisp-fried in dark sesame oil, please and I’ll be round…*
To me serving dhal with rice is like serving chips with a side of mash, roti all day long, but the first rule of Asian cooking is there are no rules at-all.
.
*I am already round.
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It’s worth adding grated beetroot to the cure
No it isn’t. 
It’s not 1978 and you’re not Fanny Craddock.
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It wouldn’t be the first time I’ve been called Fanny 
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A shorter, more Anglo-Saxon version is pretty much my Apache name by dint of both aptness and repetition
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