Food

Looks like a bunch of wild garlic in the woods on the way to work - any decent recipes/preserving strategies for it?

Found some corn tortillas in the freezer, defrosted them but they were a bit cracked so not great for tacos... Cut them into quarters, chucked them in the oven and made tortilla chips, they were delicious... Will be doing this again...

We make wild garlic pesto with hazelnuts, hard cheese, olive oil and lemon zest and juice

Or rinse it and spinach and put in a pan, wilt down, squeeze out excess water, season and possibly add cream or craime fraiche.

Practically any recipe that has spinach it can be used as a substitute

Or raw in salads

Nachos ftw

Next time, yeah... I devoured half of them with some hummus I made yesterday, really good, delicious corn taste and no rubbish on there...

My wild garlic lawn

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It’s that time again.

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BBQ? Or sausage making?

Ragu!

Usually use ox tail but went with short ribs this time.

Plus pork ribs and Italian sausage.

Wow, should be awesome. How long will it take?

This needs before and after pics.

Meat selection looks awesome - where from?

Beautiful... I'm off red meat atm, this isn't helping...

Meat’s from here: https://macknade.com/food-hall/butchery/
About 4 hours simmering then left overnight. Gonna shred the meat later today and eat tonight. Bit worried i’ve got too much liquid in so I might strain it, reduce the liquid then add back the shredded meat?

reduce the liquid then add back the shredded meat?

Sounds sensible

And tasty

I'm off red meat atm

who are you?

Is australia where people go to give up?

High cholesterol, gotta get it back down... Not missing it tbh...

Good on yer. I need to get checked to be honest.

Not easy to take good pics of Ragu.

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Ooooft that looks good. Do you put any spices in there? I’ve been putting a bit of fennel seed, nutmeg and a few chilli flakes in ragu recently. Not so much that you can really identify them too clearly but find they round out the flavour and provide a nice background note.

I've got some in the freezer tho', was very tempted to take some out after seeing yours...😉

I can’t add chilli as the girl child eats it too. It’s just got black pepper, oregano and fresh thyme and basil. She flipping loves it.

Some overnight pizza oven business

Roasted oranges at the back (for a dessert later today), a smoked squash, and some overnight porridge.

The latter we schnaffled this morning with cream. I made it with some fat prunes soaked in sloe dark rum that I made a 4 years ago and have been bringing out for special occasions. A ridiculously indulgent way to start the day

It was a nice way to use the residual heat from a warming fire that I needed to do after a few days with low-ish temperatures. I was warming it for a Moroccan spiced lamb shoulder that's going in soon for a low-n-slow all day. I'll make a dip from the smoked squash to go with the lamb and flatbreads (sadly shop brought, I was too busy riding, managing fire and watching S-B yesterday to make bread).

That looks wonderful, please stop!! I've got blood tests in the morning so I'm fasting... 😉

Has anyone dispensed with non stick pans altogether?

The circulon non sticks that I bought about 5 years ago are definitely stick, now.

I just acquired a de Buyer mineral B (carbon steel) pan. Only just seasoned it today, but it's nicely made, not that expensive, seems like it might be a good thing.