I find that a fine tea strainer (not over filled) works quite well. The difficulty is stopping the sugar from dissolving before you've presented and served! The tart looks lovely.

Aero, I think you're right re gelatine.

Suffs wrote: ↑Fri Oct 04, 2024 3:46 pm The gulls polish ours off on the back lawn … that way they don’t have to go to Cromer and steal them from the folk on the prom

That's really thoughtful!

Glad you found a way to use them, KC. I suppose an addition to soup would be another idea.

I've only had them as next morning hangover food (and it's been a while!). I quite liked them reheated in the microwave - perhaps with grated cheese melted on top if feeling really decadent - I think they'd work with any 'loaded chip' type thing or just reheated and eaten with an egg.

Fusion food just keeps on fusing ...

Are you sure the website is incorrect? I think it's just a confusing website and lunch can be had for £35. Of course, £35 is more than many can afford to spend on lunch (though the few people I've known who lived in Primrose Hill could probably manage it from time to time) but by treating the potent...

WG - I hope Billy Boyter runs back to Anstruther fast!

KC - good to read, lots more of that kind of enterprise is needed, especially the sort which cuts through red tape where individuals stumble.

That would be one if my problems (though the worst is arranging to be in for delivery!).

Like Seatallen, I wouldn't really want a chef in my kitchen but can see it working for some.

What a good selection!

I use up lettuce and salad leaves in soup. You can't usually notice them. Some thick lettuce stalks can be slightly bitter.

We (southerners) had savoury or sweet flans depending on the filling. The case could be pastry or sponge as appropriate. My grandmother made a special flan with specific ingredients sometimes which was called Quiche Lorraine which had to be treated with reverence. Savoury flan re-emerged in my whole...

I rather think you could have done that without reading or adapting his recipe, Suffs . Your quiches are always delicious.

What a coincidence! I selected it because the recipe resembled the one I wanted rather than having heard of Downshiftology. I shall investigate further now. I hope you enjoy your book.

The presentation makes it look far more exciting!

An Australian friend sent me a recipe for Avocado Chocolate Pudding which was surprisingly delicious (think mousse). I mislaid her recipe when my email failed years ago but there are many similar recipes online such as this: https://downshiftology.com/recipes/chocolate-avocado-pudding/ The original ...

What a great day, Smitch!

I had just read it before looking in here too. "Billy Boyter had previously been the chef-patron at the Cellar in nearby Anstruther, where he had won numerous awards, including a Michelin star,..". You can only serve what the clientele demands but I hope this chap's enthusiasm and reputati...

It sounds lovely, KC.

It's ages since I had pizza when eating out but I did used to enjoy going to Pizza Express as some of the toppings were interesting. There was always room for a few dough balls, sometimes a shared portion and if you felt that guilty you could have the pizza served with a hole punched out of the midd...

I see that the picture of the person “enjoying” the meal is eating it airline style out of the box (yuk) and judging by the hands is quite elderly. If you can afford it, I can see it as a good short term thing after something like a hip replacement, more interesting than, say, Wiltshire Farm Foods....

I saw the biscuits with custard in Lidl yesterday - and decided it looked like a Rich Tea perched on custard and not what I wanted!

Have any of you tried Hello Fresh or any other of the many 'cook at home' schemes? If you subscribe to Lakeland newsletters you may have seen this. A chef comes to your home and prepares any number of meals in your kitchen for the week ahead for you to serve. It is not cheap. Would you ever be tempt...