Food

nah not restaurant sized orders, but bigger than supermarket portions, you'll be buying 2-5kg worth of stuff rather than a kg. Just found these prices on tripadvisor from someone who went there in April this year.

Xxl Prawns £9 / kg
Smoked salmon (scotch reserve) £8 400g
Seabass £10 for small box of 6
Snapper £8 / kg (had really big ones up to about 2.3 kgs)
Scallops (split) £8 for a box

Make sure you get there early, like 4-5am early, it's done by 7-7.30am

billingsgate is a lot easier if you have a car. don't forget to pack a few pound coins for parking.

nah, just take a big ass courier bag, and fill it with black bags worth of fish and seafood..

All the pestos as suggested.
Plain butter/oil + herbs options as suggested.

If you are looking for other solutions, there are two I typically do:

• White wine: you can use this with different ingredients combinations, works really well with seafood and/or vegetables. On top of the regular soffritto, you saute the ingredients and then add white wine. Let the alcohol evaporate, and if none of the ingredients has starch in it, add some corn or potato starch to create a sort of cream.

• Creamed vegetables: this is in general a way I create my sauces by treating the same ingredients in separate ways in the same sauce, according to how I cut and cook them, they yield different textures. For example, think of a vegetable that has a softer component than the other, like the core of courgettes with respect to the outer part. I typically dice the outer part coarsely and saute it, when that's done I add the softer part very finely diced. Add the right balance of water and oil, together with covering it with a lid, and you'll achieve a cream of the softer part with the other remaining at a different consistency.

Many spare black bags. For some reason they always leak!

Marky Market?

shh don't tell anyone http://www.markymarket.com/
Before 4am if you're after some good fish. All the good fish are gone by then.

if none of the ingredients has starch in it, add some corn or potato starch to create a sort of cream.

or summa starchy pasta-water

I don't mind going a little later to Billingsgate (6ish), you can pick stuff up a bit cheaper but there can be less choice.

Scallops, prawns, Turbot, John Dory, Bass, Bream, Skate all great value

Make sure you grab a bacon and scallop roll and mug of tea from the corner cafe - fucking lish

Just destroyed a roasted chicken leg that has been marinating in spiced buttermilk for 2 days before cooking. Very tasty, I'm doing that again.

Finished off with a nice bourbon and some freshly made banana bread.

what about the rest of the clucking fucker?

Four ingredients. Delish.

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dried nipples, seaweed, glace cherries and cheese

Cheers for the advice, folks, will let you know how it goes! @giofox88 I'll give you a shout once I've eaten my way through the first bin bag!

All the pestos?

Seriously though I do enjoy pasta a lot more when it isn't drowned in some sauce.
Sounds weird but penne with spinach (sauteed with a bit of onion, and nutmeg) is great.
Or cubes of mozzarella and halved cherry tomatoes, proper olive oil and basil, salt and pepper.
Or small stripes of leek, stir fried with lots of olive oil, and some chillies, and lots of parmesan..

Ohh I'm hungry now..

the op in this debate had said no cheese or tomato

1/3 meet the criteria

Just chuck a load pasta bow-ties in a cement mixer with 1L of HP Sauce and be done with it

The lad I sit next to has just suggested stirring bovril through your pasta for a speedy snack.

my grandad used to boil pasta in milk with a shit load of sugar in it and eat the lot.

Guys, your words hurt.

A classic Hungarian pudding is pasta with soured cream and pigs fat.

1 of 3 large racks of spare ribs rubbed and ready for smoking on Saturday...

I refrigerated some pasta dough overnight the other day. Have been repenting for my sin ever since.

I think they're foreskins...

And so it begins.

Nice, proper feed... Has the weather improved?