Food

^^^^^That pork belly looks and sounds fantastic - any leftovers = best sandwich ever.

Bun and cheese

I would've used a spice bun...

I like both.

Bun and cheese all day baby

fuck me that pork belly looks like it comes out of a weekend supplement. well done sir.

Coq au vin

Nice. I'm banking on their being some crème fraiche left in the fridge tonight for mustard and taragon chicken, but coq au vin would be be a good back up if there is none, cheers for the reminder!

finally got my pics from my phone:
muffins:

Hey Henry, noice one.
I couldn't not notice that the consistency on the
muffins dough seems to show that you stirred it too much.
You should literally (once putting flours and batter together),
fold it all like twice, no more. It actually should look like the flour hasn't
even blended in. It will all happen whilst cooking.

This is a very good example of how perfect it will mix once baking.

Jam tarts, which actually ended up being a bit more like jam pies, but that how home baking goes sometimes. There's hundreds of them, so will be looking to offload a bunch at work and Souths tomorrow.

Hey Henry, noice one.
I couldn't not notice that the consistency on the
muffins dough seems to show that you stirred it too much.
You should literally (once putting flours and batter together),
fold it all like twice, no more. It actually should look like the flour hasn't
even blended in. It will all happen whilst cooking.

This is a very good example of how perfect it will mix once baking.

did you make these?! they look unreal!
what are they?
I've got some epic recipes to try out, but none will be ready for souths tomorrow... so sorry about that.
Also, I look forward to picking your brains on CX technique.

I was going to be eating some gastronomic delights in Paris tomorrow, however Eurostar is fucked so looks like in not. FUCK!!!!!

did you make these?! they look unreal!
what are they?

That is one of the muffins you also made.

Oh, and they tasted unreal ;-)

Yes Henry. It's Mixed berry Muffins
... Max actually devoured that same^^ batch.
The real secret is not to stir. Mix, don't stir.
Lean at will....

I made swiss "Cuchaule' a couple of weeks ago, a sweet saffron brioche ...

The stuff in the jar is a traditional swiss spiced marmalade with concentrated pear juice, rock sugar, mustard seeds, cinnamon, cloves and star aniseed. It's called "Moutarde de Benichon".

Yum!

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Fucking bravo you lot!

Good stuff on this page.

Made these this weekend, brownies made with 85% Dark chocolate with milk chocolate chunks, they were pretty awesome!

enjoying the experience of opening home made jams from autumn,
something uber cool about it,
especially my mulberry which is the best jam ever- FACT.

I'm about to cook at my Parent's, for my sister's boyfriend's B.day.. fucken' hell.
Let's see if I can impress the fockers.

Is ever(an)yone else feeling a bit pudgier after all this winter feeding?

Is ever(an)yone else feeling a bit pudgier after all this winter feeding?

i've gone out a belt notch since the start of december.

am am planning on making chicken risotto with last night's leftovers followed by chewy gooey chocolate and cherry cookies tonight.

maybe two notches my the new year.

Does anyone have a good bread recipe for a christmas party?

I've gone down 2 notches of the belt, not having 2 front teeth around Christmas is good for this at least!

meat nativity!
meativity if you will!

/not mine sadly

ha ha ha ha ha.. mmmmmmmmmmmmmmmmmmmm

Want.

if only so I can consume the baby Jesus.

Then Mary..