A slow cooked chilli
More chilli required next time but the wife enjoyed.
Atb
Kk
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Mushy peas or Guacamole?
Come Gazza you only have mushy pies with a meat pie. It was a nice and spicy guacamole (homemade) 
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You must own some serious shares with your energy supplier.
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Thatâs the beauty of an Aga - itâs always on so cooking in it is free!
Thatâs how it works⊠right?
âA small, traditional âalways onâ two-oven model running on gas will use approximately 425kWh per week. The average standard gas oven and hob uses approximately 2.6% of the AGA range cookerâs consumption.[6] AGAâs own figures for expected energy consumption for their two-oven model support this criticism,[7] suggesting average consumption of 40 litres (9 gal. imp.) of kerosene or diesel fuel per week, 60 litres (13 gal. imp.) of propane gas per week, 425 kWâ h of natural gas per week, or 220 kWâ h/week for the electric models. This would indicate that the smallest traditional two-oven gas AGA range cooker providing simple cooking functions (i.e. not providing a water heater or central heating) consumes thirty-eight times as much as a standard gas oven and hob, almost as much gas in a week as a standard gas oven and hob in nine months.â
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But I havenât got a gas oven and hob? In fact, no gas or oil at the property at all, so Iâd have to buy a new cooker entirely and have a gas mains fitted, or get propane bottles, or an oil tank and it would take me ages for the energy savings to offset that kind of capital expenditure. I mean, at least a few weeks? Besides, as mentioned, the Aga is on anyway, so the cooking is a completely free by-product.
Aga maths is a special branch of âman-mathsâ, reserved for expert man-mathematicians. Itâs similar to, but more advanced than the kind of man maths that is making me consider buying a 222 before the prices go up because spending ÂŁ5700 now represents a âsavingâ.
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Got it!
Thatâs a lovely comment but also resonates because I just thought from the picture alone that it reminded me of my motherâs/grandmotherâs stews. Iâm salivating actually as they made better stews than I do!
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Up early and spirit willing. So taking some dried green peas (mushy peas)
That had been soaking overnight we concocted Khaki soup.Dadâs favourite.
Peas,onion,celery,carrot and as I didnât have a pigâs trotter 
handy I used a chicken stock cube. The franks.were my idea.
This morningâs loaf 10% dark rye.
I ate half the soup and will probably loose the other halfđ«°in the freezer.
Thatâs enough vitamins and austerity for one week.
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I think that the law now demands that you call it hispi cabbage
My mum used to call it cow cabbage.
Was once the cheapest common all garden variety you could get.
Now itâs more expensive than savoy cabbage.
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Every second restaurant now has char-grilled hispi on the menu somewhere
Char grilled cabbage and lettuce was not something I was familiar with till a few years ago. Cabbage in my childhood was boiled past the point of being eatable and lettuce was always icy cold with salad.
I now love both of them thrown on the BQQ.
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Sounds odd and counterintuitive, but never tried it, only ever burned cabbage with butter in a saucepan 
Any tips on how to prepare it? Oils/butter/seasoning or naked?
You bake the cabbage spray it with olive oil season with salt and pepper. They cook quickly I like to get them out just as they start to get colour.
Cos lettuce on the BQQ same as above just cut the bunch in half.
Edit. You can do the leaves separately.
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