BBQ’d rump Tom Yum…
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Guy tries everyone’s set lunch menu, Camberwell edition.
Obvs all while dodging feral knife gangs and race riots.
I’ve had another dickhead, this time in Australia, messaging me this morning to let me know that I live in a post-apocalyptic wasteland.
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Obviously, given how off centre the dessert is plated.
Pub lunch at The Bell, Aldworth…
They only serve rolls, and soup.
N’s was Coronation Chicken…
Mine was Venison and Cognac pate…
It’s a proper slab.
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Maximum fried rice
Worked well - fried the veg individually, fried the rice for 2-3 mins a cups worth at a time then combined everything at the end, and did the seasoning etc
We are eating a lot of fried rice at the moment because it’s quick, tasty and everyone eats it
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Love fried rice.
Do you make the rice ahead and freeze it before using?
No, hadn’t thought of doing that - does that work well? Do you thaw portions in the fridge before using or cook from frozen?
I cook rice (absorption generally but just boil and drain if needed sooner) then spread out on big plates to cool quickly (~15 mins). Then into the fridge until I need it whether that’s the next day or later the same day.
Consensus seems to be that it doesn’t need to be cooked the day before, which is my experience.
I lightly steam broccoli for 2-3 mins then cool quickly (freezer, spread out on kitchen towel for ~10 mins) before stir frying - works really well. There have been a couple of occasions I’ve forgotten about it and it’s ended up frozen solid haha
I thaw it in the fridge. I find it really does make a fried rice with separated grains, if that’s important to you. I generally cook more rice than I need on purpose just to have some to freeze since I make fried rice often
I just chop veg up into small enough pieces that it will cook in the stir fry pan with enough heat, and blast freshly cooked rice with cold water before adding to the pan. Do you think it’s worth the extra effort?
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Hot gammon sammidge. To tide me over until a steak ‘n chips supper later.
Hot maple ‘n honey glazed gammon fresh outta t’ oven. On heavily buttered sourdough tiger roll wiv lashings of English mustard.
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There’s another steak sized slab of beef under the one you can see.
Goodmanham Arms, near Market Weighton in Yorkshire.
£20!!! 
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Some time ago, I batch built a load of what I call Vacdac Stew. Probably should build another batch as reserve has been exhausted!
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Isn’t that just a bottle of whisky?
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A real Ready Steady Cook effort here tonight … brown lentil and veg biryani
Pinch of asafoetida, some mustard seeds, cinnamon stick, cloves and cardamom in oil, then fried diced red pepper and green beans followed by some homemade biryani masala, chilli powder and turmeric and a half tin of coconut milk and a tsp of mint sauce. Cooked that down a bit then a layer of parboiled rice, a layer of cooked brown lentils, fried cashews and frozen peas, then final layer of rice with some saffron water. 15 mins cooking cover d then rested 10 mins off the heat
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