It’s called being a really greedy bugger!
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Need a bigger plate!
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Wife then demanded pudding and I hadn’t made any. Quickly roasted some allotment rhubarb with some sugar and orange juice. Served it on some custard ( from the freezer) and topped it with some spare crumble topping from the freezer that I heated separately on a baking tray. Bloody marvellous!
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Have some rhubarb growing in the garden , next Sunday in a crumble with some Greek yoghurt and slow cooked topside… or maybe a shoulder of lamb …
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(Sorry to hijack the thread.)
Ian, I think that you sent me an email recently. I am having silly problems trying to send replies, so I can’t answer - I’m not just being rude!
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Don’t worry - nice to hear from you
Thanks, Ian.
Rice with leeks and Swiss chard. Ris porr e erbett. A knob of butter, a sprinkle of Parmesan, and a couple of glasses of Pinot Bianco will finish it off nicely.
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Prepping up some “hispi” cabbage.
I love to eat raw the core crunchy bit. No doubt what everyone else gives to their livestock of choice…
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So we had lambs liver. Cabbage, mashed potatoes with onion and thyme gravy.
The liver was fried in fat left over from last weeks lamb belly dish I did.
I so love the lamb liver and this thyme tasted well lamby. 
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Well I went for lazy and I am glad
I did. M and s 20 pound Easter lamb dinner. Better I could not of done
Atb
Kk
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Friends and family for Easter lunch. A shoulder of lamb slow roasted over 6 hrs. Then covered with wild garlic wilted in butter:
Then Tom Kerridge’s recipe for hot cross bun bread and butter pudding with rhubarb compote - utterly amazing
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It’s curry here and it’s off the wall. Shin beef and yesterday’s chicken tikka on a slow one! God knows what this will be like
Atb
Kk
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