They’re 1/2" thick slices too 
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Nice!
Got some topside in the sous vide which will be ready in an hour, absolutely starving.
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I know it’s a jam, I just meant it’s more savoury than what one usually associates with the word. Damn these imprecise internet communications 
Beef looks great. Where is the gravy?
I knew that was a mistake, yorkshires and gravy were on the table and once I got to them there was no time for pictures!
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No pics. Twas inhaled with cheesy, crispy spuds and fried onions 
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Baked egg with smoked scamorza, at an Italian deli / cafe that’s just opened down the road from me.
I think I’m going to be working my way through the menu here.
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Having built a few batches of heavyweight meals, this is Leaky Bacon which I threw together this evening…
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Exactly what I’ll be having this evening!
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Our locally made sausages are fantastic. They are made by the local butcher Calnan Bros. (@Valvebloke) is familiar with them.
They have an online presence too.
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The most excellent “Fetlar” ones I had have all been consumed (until they make some more pigs die) but we have 3 butchers in Lerwick and they all make really good pork sausages.
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