A pasta sauce made with fresh tomatoes and borlotti beans from my allotment plus some chorizo, chilli, parsley and garlic
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Green beans has got to be so much better than peas.
I love peas, butā¦
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How long did that take? Start to table?
It takes about 45 minutes. First I start caramelising the onions along with the gravy as these take the longest time (on a low/medium heat) and then I start boiling the potatoes whilst stirring the onions intermittently.
I reshape room temperature sausages by rolling them in the palms of my hands before adding them to a hot frying pan with a little oil (frying straight from the fridge can cause the casings to split). During the last stage of frying, I add a little water and then place a lid on the sausages to let them steam for a few minutes otherwise the ends of the sausages may not cook properly. The contents of the deglazed pan is finally added to the gravy. Mash the potatoes with a generous amount of butter (or whatever your preference) and enjoy.
Wishing you a lovely evening/day 
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Those sausages look a little bit too anemic for my liking.
The casing quality does vary of course. I find the ones I cook need a good colour on them.
Being somewhat chewy on the skins otherwise.
Against what sausage aficionados recommend, I just cook them uncovered in the oven at 165 for nearly an hour or so, turning so to get a full tanning.
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Iām a fan of the oven approach; however, if itās a Sunday breakfast Iāve been known to forget them when I dash out to the pub.
On an aside, I used to poach my sausages prior to browning them. I canāt recall who recommended this approach but it worked. Itās too much of a faff now.
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Yes, I just jokingly made a reference to āsausage aficionadosā which I admit to being one.
People ask me what I would like for my birthdays and Christmas presents. And, I always say some nice sausages. Unfortunately they never take me seriously.
When food shopping abroad or even in remotely different uk regions I am always drawn towards the sausage area.
When it comes down to some types of sausage which are traditionally some centuries dating back made with a high percentage of ground fat, highly salted and smoked you would need to boil them first to make them least susceptible to give one a heart attack before browning.
My most favourite European traditionals are those not too bad to leave pouching amongst some lentils to absorb all that lovely smoky sausageness. 
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A couple of quiches, tomato and basil on the left followed by caramelised onion and feta on the right. Served with buttery salad potatoes and produce from my raised beds:
Wishing everyone a lovely evening/day
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A completely off the wall experiment tonight.
Chicken breasts marinated overnight in Greek style yoghurt with Lebanese spices mixed in.
15 minutes either side in the air fryer, and, know what? ā¦ ā¦ ā¦ really tender chicken with a creamy, spicy crust.
Early days yet, but Iām sufficiently encouraged to continue refining the dish with variations of the spicing etc.
Thatās the aspect of cooking I most enjoy, just start out with an idea, and keep tweaking things till it meets with your original expectations. 
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Cheap quick easy and delicious
Leek and cauliflower bake
Mid week supper washed down with a glass of local CDR blanc
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Decided to tackle the tomato glut today as Iām heading up to the north coast next week.
Iām going to slow roast these this afternoon, with garlic, basil, rapeseed oil and sea salt.
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Four hours in - going to have these with some sourdough, parmesan and a glass or two of Valdemadera Gran Reservaā¦
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They look amazing, which variety are they?
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They are āSweet Millionā - a cherry variety.
I usually grow āGardenerās Delightā but these are more prolific - all from one small plant.
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Lunch with friends we hadnāt seen for a long time. I didnāt cook this and tbh neither did anyone else Sydney rock oysters with a nice glass of Chardonnay
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You builders know how to liveš
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Gazza I ran away the day they started. 
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I would tooš
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