Free range locally reared 8 ounce Rib-eye.
Griddled hopefully med rare, with salad and a few oven chips.
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I would be round for a biteā¦ but i think it will all be gone by the time i arriveš
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Rib -eye is entrecĆ“te in french. With some fried garlic, pepper and salt, salad and French potatoes, itās the most eaten for lunch in 
We can add some pepper or tartar sausage.
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French food is not always delicious. The past Chirac president liked a lot the Ā« tĆŖte de veau Ā» ( veal head).
Disgusting !
My wife is doing this January detox which is partly a protein/vegetable/fasting dietā¦so itās fillet steak tonight!
Oh the hardship.
G
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Itās Friday - so itās fajitas.
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Tonight I am cooking vegetarian Chilli with all organic ingredients.
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Cowboy challenge.
Had some dried pinto and cannellini beans soaking overnight.
Whizzed up a proper decent tin of crushed tomatoes with plenty of scotch bonnet chillies, cumin and fresh thyme.
With some raw diced pork shoulder and a pinch of salt.
All put together.
Letting this sit and marinade for a couple of hours, then in the oven for a few more.
Nice and easy, lime a squeeze.
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Hereās one that only takes a few minutes to prepare and is vegetation as well. Anyway, I made it last night.
Take a few cloves of garlic and chop finely, some tomatoes chopped roughly, some mushrooms roughly chopped, some dried chilli flakes and a jar of sun dried tomato pesto. Fry the garlic, tomatoes, chilli flakes and mushrooms in olive oil until soft, add the sun dried tomato pesto and add a little vegetable stock so you gave a thickish sauce. While doing this, cook some spaghetti. Take the spaghetti from its water and add to the sauce. Garnish with rocket or basil leaves before serving and serve with grated Parmesan cheese. Total time - less then 15 minutes.
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Or is it Granola?
Correct, I can be so lazy with my vocabulary sometimes. 
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Have you baked it?
Yes.
Oats, sunflower seeds, pumpkin seeds, linn seeds, almonds, hazelnuts, little rapeseed oil, honey and a little water. In the oven for 1 hour at 120, turned first 2 x 20 mins, then 1x10 mins, then taken out after the last 10 mins. Itās important to turn the mix so that it all gets a chance to get crispy and loose.
I hand chop the nuts, but I guess you could chop them in a blender. I also only put a little honey in the mix at baking time to add a little sweetener because I prefer to add the honey when serving as it tastes much better at that point. I also am not very keen on sultanas so donāt put any dried fruit in. I use it as a base mix for the yoghurt and the family just add whatever they want at serving, mainly because it goes on the even so itās best to keep the mix simple at that point.
Itās actually very, very easy after a little trial and error with the water, oil, honey combination, but I donāt measure those.
Worth a try on a Sunday. 
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Like your recipe, especially the mixing method.
Last week I added peanut butter to honey and coconut oil. Tasty.
One tip Iāve adopted from Felicity Cloake is beating an egg white and adding it before roasting. I like mixing in different types of oats, nuts and fruit - especially walnuts and goji berries.
Great tips. Time to do some experimentationā¦Goji berryās sound nice.
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Iām not a purist in my search for the perfect daal, dahlā¦ I say this because I use red lentils rather than black, brown, etc. Apologies for not using the proper names.
Last night was one of better creations; I used a new garam masala (Dishoom), garlic, ginger, black pepper, tomatoes and fresh chillies with beef stock. The trick was to stir in some fresh greens at the end.
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Iād be sleeping in the spare room downstairs if I had that for diner. 
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