What are you eating and drinking tonight?

[Worthy4England]

Wife just brought in a "pea" supper from a stall on Bolton market. Meat and potato pie with mushy peas inside. Not bad at all.

How do you know? It's not supper time yet?

[TANGODANCER]

Wife just brought in a "pea" supper from a stall on Bolton market. Meat and potato pie with mushy peas inside. Not bad at all.

How do you know? It's not supper time yet?

You are joking aren't you. Could you have waited?

[General Mannerheim]

wor lass does this mega stew type dish with smoked bacon and lentils, its rich, hearty, and a bit spicy - its a triumph! were on that toneet. well we better be.

[Bruce Rioja]

Got dragged by the missus to a cooking demo thing by Gino D'Acampo. Was quite good but he is almost a massive tw*t.

I've met him a couple of times. One of the genuinely nicest 'famous' blokes I've spoken to.

Yeah, but you're possibly the least famous bloke that I've ever met, and you're a cock!

[Gary the Enfield]

Got dragged by the missus to a cooking demo thing by Gino D'Acampo. Was quite good but he is almost a massive tw*t.

I've met him a couple of times. One of the genuinely nicest 'famous' blokes I've spoken to.

Yeah, but you're possibly the least famous bloke that I've ever met, and you're a cock!

Fair enough.

[Bruce Rioja]

Sorry mate - it seemed funny at the time.

Can someone help me out? Friend and his Mrs are coming round for dinner this week for the first time. They always cook top nosebag for me - now it's my turn. Three simple but impressive courses. Anyone? Please?

[Gary the Enfield]

Sorry mate - it seemed funny at the time.

Can someone help me out? Friend and his Mrs are coming round for dinner this week for the first time. They always cook top nosebag for me - now it's my turn. Three simple but impressive courses. Anyone? Please?

Fair enough.

Anyway.....

Catalan of Cod (for 4)

Chop and lightly fry a whole onion in olive oil in a large pan (you'll need one with a lid)
Cut approximately 100g of Chorizo sausage into small cubes and add to the onions.
Once the Chorizo has started to soften add your 4 cod steaks. Cook each side for 1 minute.
Place a slice of Beef Tomato on each steak.
Cover the whole lot with 1kg of fresh mussels
Pour 50cl of white wine over the ingredients
Place the lid on the pan, bring to the boil, and then simmer for 10 minutes. The mussels should be open, discard any that aren't.

You could then serve into bowls or, what I do is serve the mussels as a first course (with some nice Foccaccia to soak up the soup) and the Cod steaks separately with Saffron rice.

P*ss easy. And with more than a passing nod to G. Ramsay, Esq.

[Lofthouse Lower]

Got some pork chops for tonight, but what to have with?

[Bruce Rioja]

Catalan of Cod (for 4)

Chop and lightly fry a whole onion in olive oil in a large pan (you'll need one with a lid)
Cut approximately 100g of Chorizo sausage into small cubes and add to the onions.
Once the Chorizo has started to soften add your 4 cod steaks. Cook each side for 1 minute.
Place a slice of Beef Tomato on each steak.
Cover the whole lot with 1kg of fresh mussels
Pour 50cl of white wine over the ingredients
Place the lid on the pan, bring to the boil, and then simmer for 10 minutes. The mussels should be open, discard any that aren't.

You could then serve into bowls or, what I do is serve the mussels as a first course (with some nice Foccaccia to soak up the soup) and the Cod steaks separately with Saffron rice.

P*ss easy. And with more than a passing nod to G. Ramsay, Esq.

Absolutely perfect: cheers, fella.

Might have a dummy run tomorrow, you know, just in case!

[Lofthouse Lower]

F ucking hell Gary that's making me mouth water!

[Bruce Rioja]

Quick question - does it not want a bit of garlic in it somewhere?

When I was in The Netherlands a few weeks back I was served Mustard Soup. It was absolutely magnificent. I might have a blast at that to kick us off.

[Gary the Enfield]

Quick question - does it not want a bit of garlic in it somewhere?

When I was in The Netherlands a few weeks back I was served Mustard Soup. It was absolutely magnificent. I might have a blast at that to kick us off.

You could put garlic in....... I don't.

You could try frying the onions in a little Roquefort Butter.

[P.O.S.]

I want Mustard Soup!

[Bruce Rioja]

I want Mustard Soup!

I tell you, fella - it's ace.

I found this - looks to be quite simple really.


For the soup
1 teaspoon butter
1 medium-sized onion, chopped finely
1 litre water, room temperature
1/2 a fresh chilli, to taste – optional
2 stock cubes (Veggie or Chicken give the best flavours – not too intense)
125 g crème fraiche
125g smeerkaas (spreadable cheese which is easy melt or cooking cheese like Philadelphia, plain and unflavoured)
2 tablespoons wholegrain mustard
4 tablespoons cornflour mixture (Make up by mixing cornflour with 4 tablespoons of water at room temperature)
Black pepper, to taste

How to make the soup

Melt the butter in a large pan and then add the chopped onion, letting it cook (not brown) for a few minutes. Add water and crumble in the stock cubes then slowly bring to the boil. If you’d like to add fresh chilies, do so now. I normally get a yellow chili, slice it in half and put one half in the soup. Let that simmer for a few minutes – taste and then decide what to do. If the heat is at the right level, I take the chili out and if not, I leave it in for a bit longer.
Combine the crème fraiche, smeerkaas and the mustard with a whisk or a spoon.
When water has come to the boil, lower the heat and add mustard mixture; whip with a whisk until smooth. Let simmer for a few minutes.
Add cornstarch and let the soup thicken on low heat for a couple of minutes.
Once thickened, season with freshly ground black pepper. I can assure you there’ll be no need to salt the soup, except you’re a salt addict, which I used to be, and even then I found adding salt was an overkill – an undesirable one at that.
Garnish with: Bacon bits, Chopped parsley and/or Green spring onion rings
Serve with: Chunks of French bread, slices of wholegrain toast with butter.

[Lofthouse Lower]

No one has helped with my pork chop dilemma

Was thinking baked potato accompaniment.......

How can I jazz up the chops? They're a bit boring otherwise

[Bruce Rioja]

You could try frying the onions in a little Roquefort Butter.

My word!

[Bruce Rioja]

No one has helped with my pork chop dilemma

Was thinking baked potato accompaniment.......

How can I jazz up the chops? They're a bit boring otherwise

The former Mrs Rioja was absolutely shite in the kitchen. She did, however, have one particular dish that was absolutely tremendous. It involved pork chops, mustard and sherry. Get that on the go with a baked spuddie and you're sorted.

[Wandering Willy]

No one has helped with my pork chop dilemma

Alphabetti Spaghetti.

[Lofthouse Lower]

No one has helped with my pork chop dilemma

Was thinking baked potato accompaniment.......

How can I jazz up the chops? They're a bit boring otherwise

The former Mrs Rioja was absolutely shite in the kitchen. She did, however, have one particular dish that was absolutely tremendous. It involved pork chops, mustard and sherry. Get that on the go with a baked spuddie and you're sorted.

Triffic

[Worthy4England]

No one has helped with my pork chop dilemma

Was thinking baked potato accompaniment.......

How can I jazz up the chops? They're a bit boring otherwise

Add garlic and thinly sliced red chilli. Touch of soy and some black pepper. Maybe some spring onion if you want.

Salt and pepper pork chops...