More fish and chips.
This time with mackerel fillets baked in a curried yogurt. Hasselback roasted curry spiced Maris pipers with peas.
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Hasselback potatoes ā¦ my very favourite way with spuds. 
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The sausage is inside the spaghettis: sausage with dried tomatoes, butter and garlic.
Flank steak with garlic. ( when you break the spaghettis on the plate, the sausage appears).
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Could be a shock for female diners 
(Sorry schoolboy humour!)
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That looks very nice.
Living in my hermit cave i had not heard of themā¦must get out moreš
Sometimes english-french can be risky in discussions 
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BBQ Beef rib eye steak.
The bbq turned into a nightmare. It didnāt light properly but still managed to get some fumes on the steak before it prematurely died for the taste then finished off on the grill.
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Lamb vindaloo with sweet potatoes and mushrooms. Garnished with coriander, cream, chillies and black pepper.
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wow! I canāt cook an eggā¦you folks have outstanding skills in photografics and cooking, Iām really impressed!!
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Vindaloo is a delicacy in Goaā¦ 
Will you be having some bread with it ?
No bread: supper is the smallest meal of the day in my household and we tend to consume more carbs for breakfast/lunch.
Had it a couple of days ago along chicken Makhani but that was a takeout from a restaurant. The only thing left for me to do was prepare a fresh salad.
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Yesā¦
But that deserves 1 roti by the sideā¦
Send some over hereā¦itās close to midnight and my tummy is growling 
Was going to mention a few posts ago that there is probably luck with the photos and lighting (unless youāre a pro), but that presentation/layout and maybe choice of serving dish/plate can also make a lot of difference.
Cooked a lovely ribeye on the tiny Lidl Kamado on Saturday, but just briskly cut it up and chucked stuff on plates - very nice to eat but visually not that great perhaps as done in a rush.
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That looks fantastic Minh.
The presumed lamb chunks look rather āperfectā, fresh or frozen?
Either way my mouth is watering.
The next time I have curry for lunch Iāll include the roti/naan.
Iāll send you a vindaloo by FedEx: I hope itās still warm by the time it reaches you.
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Cāmon, I thought weād got this sorted! 
Hey, this is post cooking!
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Thank you for your kind words. It was fresh Welsh lamb cooked very gently to retain its juiciness. An impeccably sharp knife makes all the difference when preparing food. I use a series of whetstones starting at 300 and progressing through 1000, 3000 and then 8000 grit. A leather strop is finally used to leave a leathally sharp edge. The quality of the iron/steel is the most important factor in a good quality knife.
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