Two of my favourite meals, as a kid my mum couldn’t understand why I would choose salad nicoise for my birthday dinner.
My childhood friend and still best mate always pronounced it Salad Nick-ohh-say when we were young (Insert Norn Iron accent)
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Three stack smash burger, with fried onions, cheese, chilli jam and pickle. On milk bun.
Homemade Cajun fries
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Sourdough pizza with pesto chicken, Fuet Iberico, sun dried 'n sun blushed tomatoes, pimento stuffed olives, finely sliced green chillies & a sprinkling of dried smoky chipotle flakes & mozzarella.
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Looks lush.
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Seekh kebab 
wrap.
Riya’s garlic 
& coriander naan. Bed of finely shredded red & tenderheart cabbage + Romaine lettuce & quarter sliced 'n separated red onion + homemade raita. Grilled lamb seekh kebabs (quarter pound each), quarter sliced baby plum tomatoes, pickled chillies, spicy mango & apricot dressing + Naga sriracha sauce.
Yum!!
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Lopwell training?
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Is getting your lips around long cylindrical meat a requirement for entry?
BBQ’d Barnsley Chop, smokey, BBQ blackened Aubergine Baba Ganoush, Tsadziki, and new season asparagus.
It seems I’ve forgotten to photo the splendor.
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While in Spain….. erm, do what the Mexicans do?
After a grim dinner on night one, I took a chance on this taco joint which was local to the hotel. Superb, delicious, and so cheap. Five tacos, a margarita, and a beer, for €14
I may have to go back!
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Beef/Pork meatballs, best batch yet. Also added a little ground chilli flakes to the sauce which gave it a slight kick, but not too much.
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Well you don’t want Italian meatballs tasting like a Phal from your local Curryinahurry do you.
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