hot daal with steamed rice or a hot tandoori roti is as simple and as heaven sent as it gets…
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Some minced beef meat and tomato sauce for pasta.
Milked the browning mince dry with lots of ground pepper.
Super quality tinned tomato sauce, but cooked with lots of water.
Penne pasta prefers more soupy sauce
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How much milk do you add to say 300 gram minced meat?
My method is to get the mince browned first in your pan. Then to pour in enough milk to just cover it.
Then with your highest heat and constantly stirring until it’s all disappeared.
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Thanks. My kids are protesting more and more against my current pasta preparing qualities and right they are.
IIRC Claire Rayner, as reported by Jay, used to put in a load of butter as well. I apologise it was Fergus Henderson’s mother.
Here is another classic from Marcella Hazan
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Welsh Lamb shoulder and Hereford 30 day aged Côte be Boeuf tonight:
A small glass of Sancerre to start…
Lamb resting…
Then of course I nodded off, so beef a bit rare!
That’s better, and odd Charlotte potatoes roasted in olive oil:
Should open a red but another Sancerre on the way!
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I’m coming to your place. 
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Too late Pete, all gone now!
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A take on Hazan recipe with lamb mince. Here are the wines to be consumed before and with the dish; that glass full is going into the ragu. It’s in the slow oven now until this evening - a picture awaits.
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Off work this week so after last night’s lovely dinner I’ve been shopping again but no one seems to want a proper meal, and my instructions were ‘chicken crisps and microwave curry’ - great…
Naturally I got those and proper food for myself 
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Just letting some chopped leaks and fresh uncooked undyed smoked haddock steep in some milk for a good while.
separated the fish from the leaks.
Gently poaching the milk and smoked haddock.
After cooking off those leaks, butter, flour and added milk sauce.
addition of uncooked fishy bits, and prawns and of course cheesy mashed potatoes on top.
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Tonight, it’s jambalaya, with chicken, chorizo, onions, peeled plum tomatoes, red peppers, rice and loads of extra hot Cajun spices.
Forget the wine, only a cold beer will do! 
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Lamb biryani - new recipe but was not impressed. Mind you I did not have the bay leaf or rose water so will try it again.
Dog liked it though.
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Dave: Jambalaya being made in this house tonight too … in all the years I’ve been making it I’ve never tried it with Chorizo … exclusively Andouille sausage …
I agree on spices and the cold cold beer (Abita)
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John: Your version is no doubt more authentic, but I’ve just got a thing about that chicken / chorizo combination. 
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How was the dog the next day ? 
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Heh heh I know exactly what you mean … nothing like a large bowlful of this stuff on a cold night … my secret ingredient is red pepper flakes …
Mine turned out superb, I hope yours did too.
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He loved it … just as well it wasn’t too spicy.
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It’s steak night!
A bit of skirt with potatoes, carrots and turnip tops.
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