What are you eating today?
Re: What are you eating today?
Snuck out of work early yesterday, to get to the solicitors before they closed. Meant I was home for 5:10pm! Made a big pan of vegetable and bean stew with herby dumplings. Even better, there's enough for tonight too!
Re: What are you eating today?
Didn’t post yesterday as I was home alone so had my usual ‘no cook’ night and made a pastrami, sliced gherkin and squeezy mustard sandwich made with my current favourite bread - Warburtons protein loaf.
Tonight we had venison burgers with red onion chutney, piri piri wedges and fennel coleslaw.
Tonight we had venison burgers with red onion chutney, piri piri wedges and fennel coleslaw.
- Stokey Sue
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Re: What are you eating today?
Because I was out on Monday just had bits and pieces, made a kind of chicken tagine on Tuesday and had some for dinner Tuesday and Weds. I really need to practise adapting recipes to the slow cooker.
Tonight I had teriyaki salmon on a veg noodle stir fry.
The noodles were Sun Hee, a single serving of udon in a vac pack, from Sainsbury’s. They seem to be Korean style udon, the thick ones, made in China
Good, I’ve had less satisfactory vac pack noodles. Big portion though. I was digging round to see if the made other varieties of noodle such as soba but it seems udon plain or in sauces.
Tonight I had teriyaki salmon on a veg noodle stir fry.
The noodles were Sun Hee, a single serving of udon in a vac pack, from Sainsbury’s. They seem to be Korean style udon, the thick ones, made in China

Re: What are you eating today?
I’ll have a look at those Sue - I’m rather partial to udon noodles.
OH has gone to Slovenia with some chums for a long weekend, so last night was a use up bits meal. I had a couple of rashers of bacon with roasted Brussels and cauliflower, a bit of broccoli and some gravy. Surprisingly nice.
Lunch will be the remainder of the carrot soup. And as I have lots of fennel slaw left, I’ll make some more Dahl tonight and have those together.
OH has gone to Slovenia with some chums for a long weekend, so last night was a use up bits meal. I had a couple of rashers of bacon with roasted Brussels and cauliflower, a bit of broccoli and some gravy. Surprisingly nice.
Lunch will be the remainder of the carrot soup. And as I have lots of fennel slaw left, I’ll make some more Dahl tonight and have those together.
Re: What are you eating today?
Yesterdays supper was the last of the haggis with mashed Swede and savoy cabbage with a mustardy gravy.
Re: What are you eating today?
Black pudding and apples with smoked streaky bacon,and a cider sauce.
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Re: What are you eating today?
We're having pot roast brisket tonight, with carrot & swede mash, PSB from the garden and Yorkshire puddings.
Lunch will be ham salad rolls.
Lunch will be ham salad rolls.
- Stokey Sue
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Re: What are you eating today?
Yesterday I was playing with the slow cooker, and made a version of Chinese red cooked pork in it, which I had some of with rice, Hispi cabbage with black vinegar, and tenderstem with oyster sauce,
Tonight will be more of the pork and probably some dim sum
Tonight will be more of the pork and probably some dim sum
Re: What are you eating today?
Pork sounds good SSue.
Last night we had Zaatar chicken and chickpea salad.
Tonight will be fish, chips and minted peas. I normally buy breaded fish but the battered cod was on offer in Tesco so will see how that performs.
Last night we had Zaatar chicken and chickpea salad.
Tonight will be fish, chips and minted peas. I normally buy breaded fish but the battered cod was on offer in Tesco so will see how that performs.
Re: What are you eating today?
Pan fried haddock tonight. Tomorrow, I'll be having Kashmiri butter chicken - done in the slow cooker.
- Earthmaiden
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Re: What are you eating today?
Lunch out today. Smoked Haddock and Mussel Chowder with garlic toast. Absolute heaven.
Re: What are you eating today?
Sounds perfect EM.
We’ve had ham egg and chips with a side of baked sweet potatoes and baked beans… The ham was from the farm butcher and wonderful. OH pronounced that it was just what he needed.

We’ve had ham egg and chips with a side of baked sweet potatoes and baked beans… The ham was from the farm butcher and wonderful. OH pronounced that it was just what he needed.
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Re: What are you eating today?
Fridays haul from the fishmonger was two massive plaice fillets - absolutely lovely - just enough room on the plates for a few new pots & sugarsnaps!
Last night was cornedbeef hash with baked beans - a fav of Himself.
Tonight will be the pot roast shoulder of pork that's been on low all afternoon - roasties, parsnip mash & broad beans to go with.
Last night was cornedbeef hash with baked beans - a fav of Himself.
Tonight will be the pot roast shoulder of pork that's been on low all afternoon - roasties, parsnip mash & broad beans to go with.
Re: What are you eating today?
That does sound very good Lush
We had a family get together lunch provided by DD … a huge lasagne with lots of green salad and herby garlic bread followed by individual homemade pavlovas with an assortment of fruit (strawberries, raspberries, kiwi, peaches and mandarins) and fresh chantilly cream.
We were sent home with plastic boxes of leftovers … we’ve had some for supper … there’s some left for tomorrow.
DD is a great cook … I remind myself that when she was 15 she cooked a cottage pie for the wonderful Keith Floyd and he cleared his plate and told her he’d really enjoyed it.

We had a family get together lunch provided by DD … a huge lasagne with lots of green salad and herby garlic bread followed by individual homemade pavlovas with an assortment of fruit (strawberries, raspberries, kiwi, peaches and mandarins) and fresh chantilly cream.
We were sent home with plastic boxes of leftovers … we’ve had some for supper … there’s some left for tomorrow.
DD is a great cook … I remind myself that when she was 15 she cooked a cottage pie for the wonderful Keith Floyd and he cleared his plate and told her he’d really enjoyed it.
Last edited by Suffs on Mon Feb 03, 2025 12:03 pm, edited 1 time in total.
Re: What are you eating today?
Hope you had a good day Suffs.
Last night we had lemony chicken stew which spent most of the afternoon in the slow cooker. Served with a side of curly kale but there wasn’t much so added a couple of handfuls of edamame beans to bulk it out.
Not sure about tonight but it will involve salmon.
Last night we had lemony chicken stew which spent most of the afternoon in the slow cooker. Served with a side of curly kale but there wasn’t much so added a couple of handfuls of edamame beans to bulk it out.
Not sure about tonight but it will involve salmon.
Re: What are you eating today?
Pork chops with new pots, carrots and kale. The veg were lovely, but the chops (fried for five, and ovenned for twelve minutes, as per packet instructions) were a bit dry and chewy. Back to braising in stock/wine for me.
Re: What are you eating today?
I struggled to satisfactorily pan fry pork chops, until I chanced upon a Gordon Ramsay method which works really well for me. He stresses elsewhere, the necessity of getting the pan as hot as you dare, and of course the timing will depend on the thickness of your chop.
https://bingeworthybites.com/gordon-ram ... h-peppers/
https://bingeworthybites.com/gordon-ram ... h-peppers/
- Stokey Sue
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Re: What are you eating today?
I tend to marinate pork chops, often the base is the whey poured off the ip top of the yogurt m with a little of the thicker stuff, garlic, wholegrain mustard drop of oil, and anything else I fancy.
Tonight’s dinner was meant to be Sunday’s but I couldn’t be bothered. A big frozen sea bass fillet cooked following a recipe in Falastin which required me to make up a fish spice mix, marinade the fish in it, then use some in a rich tomato sauce with additional aromatics The fish was fried before being served on the sauce. The interesting thing was that all the flavourings could have gone into a fairly strong curry - cardamom, cumin, turmeric paprika, ginger, garlic, green chilli, pepper, green coriander and dill - but the final effect was subtle and Middle Eastern. Green veg and new pots. I’ve banked enough spice mix and sauce for the other fish fillet in the packet. Yum.
Tonight’s dinner was meant to be Sunday’s but I couldn’t be bothered. A big frozen sea bass fillet cooked following a recipe in Falastin which required me to make up a fish spice mix, marinade the fish in it, then use some in a rich tomato sauce with additional aromatics The fish was fried before being served on the sauce. The interesting thing was that all the flavourings could have gone into a fairly strong curry - cardamom, cumin, turmeric paprika, ginger, garlic, green chilli, pepper, green coriander and dill - but the final effect was subtle and Middle Eastern. Green veg and new pots. I’ve banked enough spice mix and sauce for the other fish fillet in the packet. Yum.
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Re: What are you eating today?
I also struggle with pork chops and will follow your recipe Gruney to see if I can do better. I made this www.theguardian.com/food/2025/jan/26/ni ... with-bacon the other day with thick pork chops and it was a disaster. Even though I took the pan out after 40 minutes rather than an hour the pork was horribly over cooked. Does 180 deg C seem to high to anyone else? After you marinate your chops Sue how do you cook them?
- Stokey Sue
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Re: What are you eating today?
I either pan fry gently or put them under the grill, which as Hugh F-W occasionally points out is thebit of kit we have all forgotten
Really thick ones marinated or not, I bake in a moderate oven, which usually works well
The Griney/Ramsay method makes sense, as it's pretty much how you'd cook a steak that might dry out, I think most of us, I include myself tend to overcook pork just to be on the safe sid, but British pork is safe to eat slightly pink, and when I first acquired a good probe thermometer I was surprised to realise how quickly pork cooked to a safe temperature
I've just looked at that recipe, if I were winging that I'd probably cook it lower and slower, as a conventional casserole with a minimum of initial colouring of the meat, but I'd have expected it to work. Rather a lot of rosemary? I did something quite similar (based on a Fuchsia Dunlop recipe) in my slow cooker the other day but I used spare rib chops which I think are better for casseroles and hotpots, though cheaper
Really thick ones marinated or not, I bake in a moderate oven, which usually works well
The Griney/Ramsay method makes sense, as it's pretty much how you'd cook a steak that might dry out, I think most of us, I include myself tend to overcook pork just to be on the safe sid, but British pork is safe to eat slightly pink, and when I first acquired a good probe thermometer I was surprised to realise how quickly pork cooked to a safe temperature
I've just looked at that recipe, if I were winging that I'd probably cook it lower and slower, as a conventional casserole with a minimum of initial colouring of the meat, but I'd have expected it to work. Rather a lot of rosemary? I did something quite similar (based on a Fuchsia Dunlop recipe) in my slow cooker the other day but I used spare rib chops which I think are better for casseroles and hotpots, though cheaper