Food

This. It is excellent

@greenhell Fair comment but it is decent, they do good sides as well, prawns, bread pickles etc. (verified by my other half and other meat eating friends/family).

gets bigupz here.

http://belowtheriver.co.uk/fish-and-chips/

and ruins everything by rating pissing olleys. which is terrible. seriously - it's like the angus steak house of chippies.

Sea cow in east dulwich, thank me later...

^ This - Go. Its amazing.

^^ not sure you can trust a chippie that a) has a menu b) a menu that doesn't include deep fried saveloy...

Brave New World

If you want a saveloy any chippie will do, but since you don't and want to impress mother dearest go to the sea cow, or at a push the nearest kerbisher and malt...

I made a smoked mackerel risotto tonight - not bad, still quite fishy... I may go the fishcakes route, or the Janssons whatsit

Got a little late Xmas pressie for @greenhell shhh!

Try this and don't hold back on the herbs and chilli, i did one with a an italian style tomato sauce and wasn't too fishy
http://goodfood.uktv.co.uk/recipe/grilled-sardines-with-tomato-salsa/

can anyone advise me on getting more oily fish into my diet?

Canned mackerel or sardines in tomato sauce on top of wholewheat toast is an easy breakfast thing.

Went to a US Air Force base with a friend today who has access. Cheap Murica food!

Old Bay is a great seasoning.

The Easy Cheese... Well I'm probably just going to squirt it directly in to my mouth to be honest. CheezeWizz FTW!

Yet another reason to carpet bomb Yorkshire.

Currently in the oven... but with a 2.3 kg leg

Seven-hour leg of lamb.
Alain Ducasse way.

There are few recipes that can celebrate a high quality lamb.
This one realy respect the animal and the producer.
Enjoy it!

Ingredients :

1 leg of lamb weighing about 1.2-1.4kg.
16 garlic cloves.
1 onion.
1 huge carrot.
2 turnips.
Olive oil.
10 cl dry white wine.
25cl brown stock.
1 thyme sprig.
1 bay leaf.
A large pig rind, the size of the lamb leg.
300g flour.
10cl water (more or less).
1 egg.
Directions :

Sprinkle the lamb with salt and pepper. Leave the meat out of the refrigerator to come up to room temperature for about 1 hour. Preheat oven to 120°C (250°F).
Make a dough (« pâte morte »): Put the flour in a bowl, mix with the egg and water. Knead well. If necessary add more flour so that the dough does not stick to fingers. Place in the fridge for an hour. The dough will seal the lid of the casserole. This allows the juice does not evaporate during cooking.
Peel, wash and cut into cube turnips and carrots (do not peel the garlic cloves). Slice the onion.
Colour the lamb all over by gently searing with a little olive oil.
Remove the lamb, sweat the vegetables in the fat.
Pour the white wine. Slowly reduce until the liquid has evaporated.
Place the lamb on vegetables, round side towards the top. put thyme and bay leaf over the meat. Drape with the pig rind.
Pour the brown stock and heat to boiling, then stop cooking.
Put the dough around the casserole edges, place the lid on. Everything must be PERFECTLY SEALED, it’s EXTREMELY IMPORTANT – the success of the gigot de sept heures DEPENDS depends on it !!!!
Cook at low temperature (120°C / 250°F) in oven during seven-hours.
Remove the casserole from oven, break the dough and remove the lid. Discard pig rind and gently retrieve the lamb leg. Place the meat in a dish, collect garlic cloves, reserve them warm with the lamb.
Crush the topping into a strainer to extract all the juice. Make greatly reduce the sauce in a saucepan.
Serve hot, with a gratin or mashed potatoes.

Beef Wellington made with truffle duxelles and parma ham, beef dripping potatoes, charred gem lettuce with lemon and anchovy, burnt baby leek, brown butter with chanterelles and a bone marrow gravy (on the side).

I have a feeling I might cook this for xmas next year, as it's much less stressful and fucking delicious and equally special in my opinion. New Years Eve is a great night for eating and having fun, so this dinner with a nice glass of 2009 Gut Oggau Bertholdi.

Happy NYE you fat bastards! :)

Those roasties look proper.

+1 round plates

-1 charred lettuce

I liked cooked lettuce, it's sweet and buttery. Works well here.

Marcus Wareing called someone out for plating up on a rectangle plate in Masterchef. Made me think of this thread.

Not quite. He said that it is difficult to get right but that the contestant in question had managed it.

Ever had californian roll type sushi but wrapped in lettuce? How about ham? How about one with chicken, cooked of course, as a filling?

Ducasse's style 7-hour gigot turned very nice... Reducing the broth at the end made a very good sauce

followed by huge baba au rhum

Channelling goatse..

^^Superb!