Joe’s fish and chip shop in St Andrew’s used to do a lovely deep-fried wholemeal pizza …
Ah, Scottish fine dining at it’s very best! 
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Fillet steak, broccoli and new potatoes. I am finally working out how to cook steak well!
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In 1 hour I will prepare “ bavette à l’échalote avec pommes au four, sur lit de salade”.
Generally it looks like that:
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A point, saignant, ou bleu?
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Bleu - every time
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So what did yours look like ? Or more importantly taste and eat like ?
What is it?
Don’t rush it. No pressure. Not like someone just ordered it. 
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See above, my post some hours ago. This is a humorous response to Tobyjug.
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Now I get it. Cheers.
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I think he burnt it.
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A hastily cooked Yorkshire pudding in the lid of the pot used to cook a chicken.
Cooked in beef dripping:
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Cold?
If you don’t come now to eat.
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