What are you eating and drinking tonight?

[Lord Kangana]

That would make the crumble into pastry boris.

And on a slightly different note, we don't tend to do most things in working kitchens different to how you do it at home, or see it on the telly. I'd do crumble in a mixer (not a common or garden one, several kilos at once), so I wouldn't laying hands on it at any stage anyway.

[Harry Genshaw]

Here's one for cookery experts. I'm looking at having a go at a recipe I saw for baking a cake. One of the instructions tells me to use an electric whisk. I dont have one of these. Would using an electric blender instead be really bad? What's the difference between the two?

You can pick them up as part of a deal WITH A PAIR OF TESTICLES.

Yes it would. The whisk adds air to the mixture.

Cheers - Hand whisk (really vigorously) it is then

[Little Green Man]

Paul de Albas Ribera del Duera from Asda. A bargainacious £5 quid's worth of

[thebish]

a rather tasty home-made prawn and haloumi cheese stir-fry...

[Little Green Man]

a rather tasty home-made prawn and haloumi cheese stir-fry...

Prawns and squeaky cheese? Well I never...

[thebish]

a rather tasty home-made prawn and haloumi cheese stir-fry...

Prawns and squeaky cheese? Well I never...

aye - that pretty much sums it up!

[Bruce Rioja]

A heady combination - Kellogg's corn flakes, Kellogg's fruit loops, skimmed milk.

[Lord Kangana]

Austerity chez Bruce?

[Bruce Rioja]

Austerity chez Bruce?

Nah. I ate earlier but felt a bit peckish.

[thebish]

had butternut squash - roasted and stuffed with fried butternut squash/chilli/goats cheese/spinach..

followed by bracing walk up and down Paignton beach

then pudding: a huge cinnamon cake with a mug of strong brown tea.

yum!

[Bruce Rioja]

Our Kid's F-i-L (Italian) makes the most stunning meatballs in salsa. I've cadged a portion which I'll have with spaghetti and ciabatta. Cherries in jelly and custard for pud, if I've room.

[thebish]

Our Kid's F-i-L (Italian) makes the most stunning meatballs in salsa. I've cadged a portion which I'll have with spaghetti and ciabatta. Cherries in jelly and custard for pud, if I've room.

sounds yummy! am a bit intrigued by the cherries... fresh cherries? tinned cherries?? cooked? raw?

[Bruce Rioja]

Our Kid's F-i-L (Italian) makes the most stunning meatballs in salsa. I've cadged a portion which I'll have with spaghetti and ciabatta. Cherries in jelly and custard for pud, if I've room.

sounds yummy! am a bit intrigued by the cherries... fresh cherries? tinned cherries?? cooked? raw?

With Parmigiano-Reggiano to grate, black pepper to grind and a Tempranillo Merlot to pour (I know it's school night but I've been soooo good this past month ). Cherries from the tin I'm afraid, Sir. Dunno why but I've got this real 'cherries' of all kinds thing going on at the moment. I must be pregnant. I look it. With twins.

[thebish]

Our Kid's F-i-L (Italian) makes the most stunning meatballs in salsa. I've cadged a portion which I'll have with spaghetti and ciabatta. Cherries in jelly and custard for pud, if I've room.

sounds yummy! am a bit intrigued by the cherries... fresh cherries? tinned cherries?? cooked? raw?

With Parmigiano-Reggiano to grate, black pepper to grind and a Tempranillo Merlot to pour (I know it's school night but I've been soooo good this past month ). Cherries from the tin I'm afraid, Sir. Dunno why but I've got this real 'cherries' of all kinds thing going on at the moment. I must be pregnant. I look it. With twins.

so - are you making jelly and adding the cherries - then custard? I can't picture this prince of puddings at all!! it's not that far off a trifle!!

[Bruce Rioja]

so - are you making jelly and adding the cherries - then custard? I can't picture this prince of puddings at all!! it's not that far off a trifle!!

Done it. Raspberry jelly with cherries in it. That's in the fridge, almost set. Then, later, when I've put some in a bowl I'm going to pour a tub of custard over it. I think I might have ice cream with it too. Nomsville

[thebish]

so - are you making jelly and adding the cherries - then custard? I can't picture this prince of puddings at all!! it's not that far off a trifle!!

Done it. Raspberry jelly with cherries in it. That's in the fridge, almost set. Then, later, when I've put some in a bowl I'm going to pour a tub of custard over it. I think I might have ice cream with it too. Nomsville

sponge fingers and sprinkles on the top = trifletastic!

[Bruce Rioja]

so - are you making jelly and adding the cherries - then custard? I can't picture this prince of puddings at all!! it's not that far off a trifle!!

Done it. Raspberry jelly with cherries in it. That's in the fridge, almost set. Then, later, when I've put some in a bowl I'm going to pour a tub of custard over it. I think I might have ice cream with it too. Nomsville

sponge fingers and sprinkles on the top = trifletastic!

You're not wrong, though I'd be tempted to slice up a Swiss Roll rather than use sponge fingers. You've got me wondering now, how easy/difficult it'd be to make a trifle from absolute scratch? Make your own jelly, your own sponge, use fresh fruit etc. etc.

[Annoyed Grunt]

Just polished off lamb casserole......lovely.

[William the White]

We went for an afternoon walk round Wayoh and a bit of Entwistle reservoirs... Was nice, leaves starting to turn, reflections on the water lovely in good late afternoon sunshine...

Nice walk, a couple of hours, tired, since we haven't been walking for about a month since you risked drowning as soon as you stepped into the Lancashire monsoon that passes for summer these days... and we were hungry...

So... I made gin and tonics... then asparagus and celery soup - the celery ancient but still worked... and she opened a bottle of S African fizz (chardonnay, no better than passable, I note, taking a sip out of the last glass) and then made baked salmon, cooked with fresh herbs and a splash of Chilean Viognier, broad beans, miniature potatoes...

A little Picos de Europa blue cheese, a thimble of Spanish sweet moscatel...

Perfect really...

She bought the salmon yesterday at the witching hour in Bolton Fish Market, 4.00 pm, when the stallholders are almost throwing fish at you... a whole salmon for a fiver and filleted for us... we ate a quarter of it today... I sense salmon sandwiches for lunch, salmon pasta, and, possibly, salmon soup emerging over the next few days...

Suits me...

[Bruce Rioja]

I sense salmon sandwiches for lunch, salmon pasta, and, possibly, salmon soup emerging over the next few days...

Suits me...