What are you eating and drinking tonight?

[jimbo]

I have black pudding and I have chicken breasts. I want to stuff the latter with the former but apart from that have no idea what to do. Any suggestions?

I'd probably see the doctor regarding the first sentence and your personal councellor regarding the second.

ROFLMAOYSST (Rolling On Floor Laughing My Ass Off Yet Somehow Still Typing)

[KeeeeeeeBaaaaaaab]

I have black pudding and I have chicken breasts. I want to stuff the latter with the former but apart from that have no idea what to do. Any suggestions?

Other than that brilliant reply from Worthy, here's what I've done when I stuffed chicken breasts with chorizo. Pretty sure it'd work just as well with black pudding:

- With a sharp knife, nick the breasts lengthways, so you'd be able to make a parcel.
- Stuff the black pudding - chopped - into the middle.
- Wrap the chicken around and use kebab skewers to pin the chicken around the black pudding and make a parcel.
- Fry for a couple of minutes either side, to seal it.
- When the chicken's golden brown, transfer the pan you've cooked it in to the oven for about 15 minutes
- Transfer the chicken onto a warm plate.

- Using the same pan, fry 50g of butter per breast in the pan with a little more black pudding and two tablespoons of soy sauce. Fry for about 2-3 minutes, until the black pudding is cooked.

- Serve chicken breasts and drizzle the soy butter sauce on top. Serve along with asparagus and sweet potato wedges.

[Bruce Rioja]

In William's play two of the characters share a bag of chips. This obviously set something off in my mind, so on the way home I stopped and bought something that I haven't done in as far back as I can remember - a bag of chips with plenty of salt and vinegar. Ate them as soon as I got back, washed down with a pint of Vimto. Bloody superb!

[BWFC_Insane]

I have black pudding and I have chicken breasts. I want to stuff the latter with the former but apart from that have no idea what to do. Any suggestions?

Other than that brilliant reply from Worthy, here's what I've done when I stuffed chicken breasts with chorizo. Pretty sure it'd work just as well with black pudding:

- With a sharp knife, nick the breasts lengthways, so you'd be able to make a parcel.
- Stuff the black pudding - chopped - into the middle.
- Wrap the chicken around and use kebab skewers to pin the chicken around the black pudding and make a parcel.
- Fry for a couple of minutes either side, to seal it.
- When the chicken's golden brown, transfer the pan you've cooked it in to the oven for about 15 minutes
- Transfer the chicken onto a warm plate.

- Using the same pan, fry 50g of butter per breast in the pan with a little more black pudding and two tablespoons of soy sauce. Fry for about 2-3 minutes, until the black pudding is cooked.

- Serve chicken breasts and drizzle the soy butter sauce on top. Serve along with asparagus and sweet potato wedges.

Soy sauce and black pudding? No no no no no......

I can just see Greg Wallace's face were he presented with that.

[superjohnmcginlay]

Black Sheep. From t'head of steam at Huddersfield.

[jimbo]

I have black pudding and I have chicken breasts. I want to stuff the latter with the former but apart from that have no idea what to do. Any suggestions?

Other than that brilliant reply from Worthy, here's what I've done when I stuffed chicken breasts with chorizo. Pretty sure it'd work just as well with black pudding:

- With a sharp knife, nick the breasts lengthways, so you'd be able to make a parcel.
- Stuff the black pudding - chopped - into the middle.
- Wrap the chicken around and use kebab skewers to pin the chicken around the black pudding and make a parcel.
- Fry for a couple of minutes either side, to seal it.
- When the chicken's golden brown, transfer the pan you've cooked it in to the oven for about 15 minutes
- Transfer the chicken onto a warm plate.

- Using the same pan, fry 50g of butter per breast in the pan with a little more black pudding and two tablespoons of soy sauce. Fry for about 2-3 minutes, until the black pudding is cooked.

- Serve chicken breasts and drizzle the soy butter sauce on top. Serve along with asparagus and sweet potato wedges.

Soy sauce and black pudding? No no no no no......

I can just see Greg Wallace's face were he presented with that.

I went for frying the chicken a couple of minutes each side, then slicing it and adding the black pudding. Stuck it in the oven for 20, and served on a bed of spinach. Twas rather nice.

[superjohnmcginlay]

I have black pudding and I have chicken breasts. I want to stuff the latter with the former but apart from that have no idea what to do. Any suggestions?

Other than that brilliant reply from Worthy, here's what I've done when I stuffed chicken breasts with chorizo. Pretty sure it'd work just as well with black pudding:

- With a sharp knife, nick the breasts lengthways, so you'd be able to make a parcel.
- Stuff the black pudding - chopped - into the middle.
- Wrap the chicken around and use kebab skewers to pin the chicken around the black pudding and make a parcel.
- Fry for a couple of minutes either side, to seal it.
- When the chicken's golden brown, transfer the pan you've cooked it in to the oven for about 15 minutes
- Transfer the chicken onto a warm plate.

- Using the same pan, fry 50g of butter per breast in the pan with a little more black pudding and two tablespoons of soy sauce. Fry for about 2-3 minutes, until the black pudding is cooked.

- Serve chicken breasts and drizzle the soy butter sauce on top. Serve along with asparagus and sweet potato wedges.

Soy sauce and black pudding? No no no no no......

I can just see Greg Wallace's face were he presented with that.

I went for frying the chicken a couple of minutes each side, then slicing it and adding the black pudding. Stuck it in the oven for 20, and served on a bed of spinach. Twas rather nice.

[BWFC_Insane]

I have black pudding and I have chicken breasts. I want to stuff the latter with the former but apart from that have no idea what to do. Any suggestions?

Other than that brilliant reply from Worthy, here's what I've done when I stuffed chicken breasts with chorizo. Pretty sure it'd work just as well with black pudding:

- With a sharp knife, nick the breasts lengthways, so you'd be able to make a parcel.
- Stuff the black pudding - chopped - into the middle.
- Wrap the chicken around and use kebab skewers to pin the chicken around the black pudding and make a parcel.
- Fry for a couple of minutes either side, to seal it.
- When the chicken's golden brown, transfer the pan you've cooked it in to the oven for about 15 minutes
- Transfer the chicken onto a warm plate.

- Using the same pan, fry 50g of butter per breast in the pan with a little more black pudding and two tablespoons of soy sauce. Fry for about 2-3 minutes, until the black pudding is cooked.

- Serve chicken breasts and drizzle the soy butter sauce on top. Serve along with asparagus and sweet potato wedges.

Soy sauce and black pudding? No no no no no......

I can just see Greg Wallace's face were he presented with that.

I went for frying the chicken a couple of minutes each side, then slicing it and adding the black pudding. Stuck it in the oven for 20, and served on a bed of spinach. Twas rather nice.

Aye I've done that before with a light jus.

Very nice indeed.

[Lord Kangana]

For fans of Spain (heads up Tango and William) and its produce the Spanish Wine industry has been having a pretty bad last couple of years. European wine has enjoyed something of a renaisance over the past decade, with improving quality and choice, however:

http://www.independent.co.uk/news/world ... 29321.html

Sadly, the market in England has remained fairly static (sales of wine and in particular fine wine are up) so we won't enjoy any price cuts, but with about 20 producers of Rioja alone dissapearing, it might be harder to find your favourite tipple, and indeed (IMHO) I'd advise caution in the supermercado, as the amoral large chains in this country may hoover up the excess "crap" and punt it out under BOGOF deals.

[Bruce Rioja]

Just stocked up with a dozen Campo Viejo 2004 Reserva There can't be much of it still about.

[Lord Kangana]

According to the article its the newer producers that are suffering. Allegedly, one paid over 300m euros for a vineyard. Thats just unsustainable and uneconomic.

As for the Campo Viejo, its not one of the oldest houses, but its welll established. The 2004 might be hard to get hold of, but at least they'll be producing a 2010!

[superjohnmcginlay]

A lot of John Smiths.

[William the White]

A chianti riserva, 2006, is on 'half-price' offer at Sainsbury's at £5.49... It's really nice...

And went well with spicy tomato and basil soup, made by partner... pizza with smoky bacon topping, made by Pizza Express, and tasty Lancashire, made by local cows, with chilli jam, stunningly good with assertive cheese, made by friend...

Sometimes Mondays are good... Especially when you are accepting the gifts of others...

[CAPSLOCK]

Blackthorn

More than is clever on a school night

[KeeeeeeeBaaaaaaab]

Chips. But only after I completely ruined a tenderloin of pork with a pesto and parmesan crust, with parmentier potatoes. Burnt the spuds somehow, and completely undercooked the pork, despite following a recipe, and adding an extra 35 minutes to the cooking time to try and get it cooked.

Then, after getting the chips and delivering them to the door, it took me 35 minutes to find a parking space near my bloody street. So the chips were cold, and I'm parked 10 minutes away from the house. And I'm in the doghouse. Not for ruining dinner. Oh no. But for apologising for ruining dinner. Apparently my apology just shows how negative and over-reactionary I always am.

I want what Caps is having, but that's just adding Turbo Tin to the fire.

[superjohnmcginlay]

Not as much John Smiths.

[boltonboris]

Had a King Prawn Arrabiata that the missus rustled up.. Knocking back the rest of the bottle of Arabella Viognier that we had with it now.... Get in

[superjohnmcginlay]

Taylors Landlord.

[Bruce Rioja]

Taylors Landlord.

Magnificent. The Ainsworth on Halliwell Rd is its natural home. Nobody looks after it quite like Mr Bretherton.

[superjohnmcginlay]

Taylors Landlord.

Magnificent. The Ainsworth on Halliwell Rd is its natural home. Nobody looks after it quite like Mr Bretherton.

Think people in Keighley might disagree with you.

You don't see so much of it, but Taylors Bitter is top notch as well.