Roast pork shoulder, crispy cracking, potato’s, yorkies, stuffing, honey roast carrots and parsnips… and lashings of thick gravo…

And yes a joint meant to serve “6-8 people” I ate a quarter and half of the crackling.

Chicken marinade = soy sauce, lime juice, minced garlic, MSG

Chicken glaze = gojuchang paste, ketchup, honey, lime juice

Smoked at 110° for 90 minutes with brushing of the glaze twice. Garnished with toasted sesame seeds and spring onion.

Served with sticky rice and kimchi.

Eggy bread will always be supreme leader of the bread families.

Cheese on toast smothered in Branston baked beans.

Today's Sunday lunch. Roast pork w/crackling, Yorkshire puddings, stuffing, mashed potato & sweet potato (unpeeled), roasted potatoes & carrots, red cabbage and broccoli, all smothered with piping hot gravy... 😋

Nailed it, so so good. Served it with homemade gravy, roast potatoes and cabbage (chopped and cooked in butter)

Got a load of leftovers for tomorrow also

Disclaimer: None of the items were actually fried.

My wife and grown up kids are absolutely crazy about this crunchy chilli oil. I refuse to try it, just in case I fall under its influence.

we see you experimental crumpet makers

u/Djcotton_91, you’re an inspiration buddy!

toasted crumpet with lots of kerrygold, slices of cathedral city mature cheddar, branston’s sandwich pickle, pink himalayan salt, white pepper, smoked paprika, topped with heinz’s BBQ sauce

Pan-roasted venison haunch. Celeriac cooked in rosemary butter. Celeriac remoulade.
Red cabbage purée. Sauce of red wine and port, finished with capers.

Served with some old Burgundy that made its way to the front of my collection. Glad I drank this now, rather than waited on it.

I was pretty happy with this.

Despite taking the veni out the pan in the mid forties, I felt it still overcooked, but it was very tender.

I was most happy with the sauce. It was incredibly rich and nicely finished with butter.

Homemade steak pie, Honey and Paprika roast potatoes and green veg with cheese sauce, sorry about the messy plate. I was hungry haha

Gives me a bit of pride to produce something that you would normally get in a hotel or somewhere very pricey.