OneGuyFromBarlick

Where do you buy your el cheapo Worcestershire sauce Stanley? Col was just complaining about the price of Lea & Perrins so I said I would ask where you bought your bulk supplies from.

Wf - it was from this gang http://www.approvedfood.co.uk/

I pointed him at it then failed to get any myself! They haven't had any in since then, and its the sort of site where you have to keep popping in to see what's available. I got 5 litres of HP sauce, but sadly all gone now. I narrowly missed 5 litres of Tate and Lyles' black treacle yesterday
Don't get any cheaper substitutes though - nothing compares to the real thing.

They are the people, it was Tripps who found them. I have well over 9ltr left. Well over the sell-by date but of course it can't go off, just gets better with age.
Not hungry yeaterday so just half a pot of Stuart's potted beef on a slice of bread with fruit for pudding. Nice stuff!

Thanks Tripps & Stanley, I'll show him the site.

Took a tip of Stanley and saved the left over stew from Wednesday, froze it and had it last night. We put Lea & Perrin's in that and also in bolognaise. Our bottle is well travelled. We also have a toasty we do more out here with left over bagette with cheese, tomato, basil and L & P. Eileen

The older stew is the better it gets within reason. I had sausage casserole and chips at dinnertime but wasn't hungry later so just had two Chorley Cakes and some fruit.

Sausage casserole and chips at dinnertime so not very hungry at teatime. 6 small oat biscuits with St Augur cheese on them and half a Soreen malt loaf followed by fruit for pudding.

Meat pie and beans at dinnertime so a light tea of one meat pie and a St Augur and tomato butty.

Sausage butty......

Since last posting we were given a recipe for veal in a tomato cream. The sauce was tasty more than can be said for veal. Last night cottage pie. Eileen

Liver & onions tonight.

Pork chop butty.......

Beans and sausages on toast. Snack tea for a change. Eileen

Lamb steaks, new potatoes & cauliflower. Cannot understand why lamb is so expensive when the fields are full of them!!

Not enough of them to satisfy demand Moh, remember we export a lot of lamb to Europe. Daughter Susan gave me some Herdwick chops and neck end on Thursday so that's cheap enough.... I can see a hot pot getting built today! Had pressed beef butty and a meat pie last night for tea.

Lamb is also very expensive here in Brittany. Last night I just had a tomato butty on brown as for lunch I had a crepe with ham, cheese and egg. Dave had his crepe with potato and ham with a plate of chips on the side. We are going to the supermarket today as we have found one that sells cooked roast beef so we are going to get some and cheat with a roast dinner this weekend followed by English apple pie and custard Eileen

Nowt wrong with just enough beef for your needs cooked by someone else Eileen. I have been enjoying butties made with Brown's stew and potted beef. The Herdwick neck end is in the PC with some salt and garic and a nice smell fills the kitchen. Making me feel hungry!

Steak pie, chips & mushy peas.

Hot pot was lovely, enough left for tea today when it will be even better. Put four half onions whole in the bottom of the disc. I'd forgotten how good boiled onion in a lump is. Loaf in the breadmaker ready for dinnertime bacon and tomato butty.

Roast pork with crackling, roast potatoes, carrots, cauliflower, apple sauce, sage & onion stuffing and gravy.

Our first Salad of the season.

Finished the hot pot. It had improved with keeping!

Last night an English roast dinner but the beef wasn't as good as ours. Eileen

Cold pork for me tonight but I think hubby will be on soup as he has just had a tooth out.

Have been looking at two small chicken breasts thawing all morning, and am still trying to decide what magic to work on them. Tossing up between a Chinese Stirfry or Chicken Schnitzel and Salad. I notice they are defrosted now, so I have thrown them in the fridge until I make a decision. I am going through one of those phases of being very disinterested in cooking. These days it takes me longer to decide what to have than it does to cook it.
(I am sure I could make up my mind from a menu soon enough!)