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School dinners were like a curate’s egg. The kitchen was run by Mrs Iles, known as Gran. Something like shown, she excelled, a hotpot may have been dire, gristly, probably due to budget limitations. She did a wonderful dessert of a cheese scone, slice of cheese and an apple. Chocolate concrete and raspberry custard was a treat. College catering was by comparison best avoided.
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That looks awful but strangely quite appetising. Bet it was delicious.
As you are now in the countryside isn’t all your food rustic? 
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True, but I couldn’t just call it chicken. 
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Bangers and mash!
Spuds mashed with Jersey butter, cheddar, parmesan and black pepper. Sausages cooked with onion, garlic, bramley apple, garden peas with paprika and rosemary. Oxo gravy. They don’t get this at Glastonbury. Delicious.
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Steak it seems.
Asda thick ribeye on the left (about 1" thick £24.33/kg 30 day matured), Waitrose No. 1 Côte de boeuf on the right (£34/kg, 30 day aged much earlier use by date).
…thanks to @IanRobertM advising of a new Amazon Queen video I got distracted and overcooked the steaks, more medium than we’d have liked but still extremely tasty!
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Dinner for wife and me last night ( including a fair bit of using leftovers from entertaining on Saturday)
These are brilliant and the easiest nibbles to have with drinks. Mash up some broad beans with olive oil, mint and a bit of chilli. Toast bits of baguette, put a bit of ricotta on and then a blob of broad bean followed by a Parmesan shaving. Heaven
Barbecued allotment red peppers
Barbecued salmon in a Chinese marinade
My first go at making meringues - these are almond and orange blossom water meringues with orange blossom yoghurt cream and fresh apricots poached in dessert wine with bay leaf. From the brilliant Smashing Plates by Maria Elia - a cookbook about modern Greek cooking
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No pictures, but yesterday did an oak smoked and reverse-seared bavette steak on the barbecue. Amazing.
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A shame I’m the only one in the household who loves broad beans!
I used to hate them as a child but I was made to eat them with their skins on. It was only later in life when I learned that you could ‘double pod’ them that they became one of my favourite veg
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My mother and grandmother used to cook them with bicarbonate of soda which really made them tasty and purple - I enjoy them either way,
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First try at these, pea and wasabi fritters with a herbed yoghurt dressing… need to up the wasabi and crush the peas abit more next time but tasty nevertheless.
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Ah dinnae remember noo, it wis ages ago, bit sum bloke posted a wee cookin’ tip fur daein yon pork chops, ken.
Might ay bin @Camphuw, @Alley_Cat or yon @Gazza or sum other bugger, whae kens?
Onywye, get yersel’ wan o’ these,
Bend it open a wee bit, get yer bone-on pork chop, an’ slice ra skin intae chewable lumps, ken?
Eftir a wee spell in the fryin, pan, stick yer pork chop richt in, and bung it in yer oven fur 10/15 minutes.
Jist brilliant, so it is. 
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Not me Dave………just over burnt toast in the rack if i do it……missus much better. I vaguely remember the post, but not who….old age😥
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Oversized bangle or toast rack? I remember the post but can’t remember who made it!
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Toast rack, ya bampot!
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