Food

I saw these in the Mediterranean supermarket near me so we're trying lambs heart, peas and mint from the St John's book tonight

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Did that last week with the ribs in the pressure cooker for 40 minutes while making the sauce. Turns it into a midweek meal.
Also did a whole chicken in 13 minutes and put it under the grill to crisp.

Oven owners hate this one trick.

Recreated the steakhouse experience at home with a very thiccccc piece of sirloin. Served alongside creamed rainbow chard and a twice baked potato.

I am slain.

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Very jealous. I nearly got some earlier in Waitrose but trying to stick to my ‘not buying meat from supermarkets’ pledge this year.

Is there much prep/knife work to do on the heart? I’ve eaten it a few times (mostly at St John) but never cooked it myself.

Not a lot, chop the top off, trim the excess fat off around the top, butterfly it, then trim a little sinew inside the chambers. The fat is really easy to trim off because it's very dense.

I'd give it a 6/10. I've never eaten heart, or at St John's so there's a little guessing about what we were aiming for. We made it into a pea, lettuce and mint salad and on their recommendation put it into a roll, which improved it over the salad on its own.

Yeezus

That sounds great. I’ll ask my butcher to get me a couple.

I can’t recommend St John highly enough. Never misses.

Any recommendations for good Carribean restaurant at the moment? Plan is a lazy lunch then a few nice rums after.

Ma Petite Jamaica is our go to, Antillean is on the radar.

Suggestions appreciated.

Has anyone got a good curry paste I can make with loads of curry leaves and finger chillies?

Not bad…

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^ Strong sizzle action

Is Lahore Kebab house still decent or are there better places to go in in that neck of the woods these days?

Made ravioli

Edit just had some filling was nice. Mushroom in some and butternut squash in others but need to roll the dough thinner next time they were a little bit sturdy.

Yeah I was gonna say they look a little thick but good effort at shaping and tbh better the pasta is too thick rather than them giving up and filling escaping. Not sure having the sit like that is ideal as could stick together. Did any explode?

Had some nice prawns to use but cba to go to the shops, so used what was in the fridge to make a simple pasta dish (pancetta, chilli, garlic, parsley, lemon, tomato and shallot) with prawns on top. Was right nice

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No explosions, which I was surprised about. None stuck, more luck I think but didn't have the space to lay them all out. Still have a bit of dough left so might have another go this week and try to get them thinner.

Mushroom filling was the winner.

Ooof prawns look well nice

Dough freezes well if you can’t be arsed for round 2

👍

Made some gnocchi tonight, using Thomas Strakers's recipe. They were excellent, lovely and light, definitely the best homemade gnocchi I've done. I served them in a pureed spinach, garlic and olive oil sauce. They were eaten far too quick for pics but were a great success.

What oil do people recommend for untreated wooden chopping boards?

Danish?

Mineral.

Bees wax?