I’m begging for recipes; would you please share this one? Is there cream in that sauce?
That looks like an extremely simple yet flavourful pasta dish. I’ve just rediscovered mushrooms in another recipe and would love to give this one a go.
sure here video it,s my own burger,hot dog channel
the orangy color must be of paprica powder
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Mmm yummy
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Excellent, and will be watching the others! I see you have a little… unofficial supervision in the kitchen 
Hi, this is a forgiving recipe, depending on how rich or upscaled you want it to be. So, basically, the secret to the sauce is dried mushrooms to give a good depth of flavour.
Take a few dried mushrooms and break them in to small bits, and pour boiling water them and leave. Put a pack of small pack of Pancetta or bacon lardons in a large cheffy type pan and cook until sort of crispy, and remove to a bowl. Back on the heat, add finely sliced chicken and cook over a medium heat until it takes some colour, and remove to a bowl. Make sure there is enough fat, add some olive oil, and throw in some garlic and saute until softened, and then add a load of sliced chestnut mushrooms, keep stirring. Squeeze the dried mushrooms to lose liquid and add to the pan, and keep cooking, then add the mushroom water. Go with a good glug of white wine, and let the alcohol cook off, then take it off the heat and fold in creme fraiche or double cream, or a mix to create the sauce, if necessary some warm water to thin. Add the chicken back in, and stir to combine everything. The pappardelle, when slightly undercooked should be put in the sauce and stirred in, seasoned with black pepper, and add back in the pancetta to finish off. You can add chopped parsley to freshen if wished. I always serve with good bread, and as chilli heads, chopped red chilli or dried sprinkled over, along with some grated cheese, parmesan or precorino..
It is more simple than it reads, loosen the sauce with pasta water so it isn’t too thick. It can be poshed up depending on the mushrooms, but it is quite simple if everything is prepped. Enjoy
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Fantastic - thanks!
Looks great - thanks!
Another Chinese Friday! Hen hao. Crispy Gyozas, sliced duck in plum sauce with rice noodles. Oyster sauce fried vegetables. Juicy orange to finish 
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Aren’t gyoza Japanese?
Yes they are but I now prefer them to Chinese dumplings I think. Both are tasty!
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i made some chicken parm sliders first at lunch and saved one for dinner with a salad i preheated it in oven the short https://www.youtube.com/shorts/KzVgQ8K8090
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A paella, definitely one of my favourites
It’s Sunday, so it’s Mother in Law day. Last week when asked what she fancied next, she asked for lasagne, so the ingredients went on the food order.
Then, in the week, sun shining she said she was looking forward to summer dishes.
We have a compromise, lasagne followed by “bellini” jelly
I couldn’t find the jelly recipe and no alcohol due to meds, so I improvised. Nosecco rose, elderflower cordial, peaches, grapes and gelatine.
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Friends round for dinner this evening who are going through a particularly difficult time. What to cook to cheer them up?
Homemade lasagna - who isn’t heartened by the sight of a homemade lasagna ( plus salad and garlic bread obvs)
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Mrs W’s birthday today, so we went to a restaurant that we haven’t been to for a long time, due to both of us being unable, due to health issues. This time last year, Ben and I took her out of the stroke rehab unit, and had a picnic in Greenwich Park, pushing her around in a wheelchair, so we had a fair bit to reminisce on, but with humour. We shared the meatballs as a starter, but Ben had the special wild boar ravioli. Mains were beef medallions with garlic spinach and chips, and spaghetti alla Amatriciana, followed by lemon sorbet and three spoons. A lovely evening, started in the pub next door, where I had a pint of Hawkstone lager, very nice, well done Mr Clarkson.
First time that I have been in a pub for about 18 months.
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