I’m having a play around with recipe formatting for ease of use; I’ll bash something out for you tomorrow if you are game to have an experiment?
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You actually said that to Penance. You do realise that, don’t you?
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only if you use your left hand.
How the fuck do you think I season my stews?
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Mmmm, salty
I’m busy for a while
I once told a girl from work, while we were on a works do at a pretty good Chinese restaurant in Liverpool, that the chicken and sweetcorn soup she was eating was thickened with “chef’s special sauce”. She didn’t finish the bowl. 
I used a milk stout last time I did a beef stew and it worked really well. Sometimes it can be too bitter, the milk stout prevented this.
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I agree, I got mine from the St Albans beer shop. I should have said to watch it doesn’t over reduce and get bitter.
You won’t believe I glad I am that we weren’t served stew when we visited 
Food of the gods.
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Have that exact model. Michelin level toasties.
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Pizza looks good bruv…
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They are always fab. The menu of 12 is just a guide. Any combination can be ordered and they are always generous 
Currywurst with home made sauce
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That’s me friday
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Roast pork shoulder & stuffing, mashed spuds, cauli, yorkshire puds and gravy.
Lovely!
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