Bit sweary but these are trying times
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F’in right, sh’t load of fuc’in raw Anglo-saxon init.
Nice easy way to do a soup tho’ bro.
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And pulses go a long way. Use the lentilles du puy because they don’t need pre-soaking. Here’s a very tasty recipe:
Dead easy to throw together and very tasty!
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Yes, the sin bin soup reveals a slightly more provocative approach to cookery than Mary Berry…
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Which can only be a good thing, I think.
I will make this. I am also making an asparagus quiche. The main ingredients have 50 metres ‘air miles’.
I have also found some chicken livers in the freezer and somehow Jim ordered 1 kilo of green peppers , so we will be having stuffed peppers as well.
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now we are talking…my topic completely! my kitchen folly includes homemade pasties (and the pastry), quiches, chicken and leek pie, puff pastry sausage rolls (my own pork filling with lemon thyme), various fruit crumbles as season dictates, no yeast naan breads, lasagna including the pasta, various vegetable bakes with croutons and goats cheese, tart tatin - pears and apples, french onion and anchovy tart - french name eludes me! will provide some pics
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cant seem to load photos???
i have an enormous stock pile of runner beans and young, baby bell peppers, and smoked garlic. i work on the principle of cook what i have, get creative and adapt and privilege vegetables !
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Save the photo to your PC and then use the Upload icon to place it in your posting…
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thanks Graham, here goes!!
bold cooking claims matched by evidence!!
pasties, sausage rolls and crumble and last bit of quiche before if disappears…
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Looks amazing! Yum!
I’m coming to eat at your place… looks fantastic…
@Stella sod off stella - I got there first 
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Pissaladière, my local snack when I was a child 
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and you probably would if you ate too much of it 
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my word… you are on form today… and I’m glad 'tis so… 
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Thank you, that’s the one, wonderful tart!
