Tonight I cooked...
- Thread starter Moon bunny
- Start date
Page may contain affiliate links. Please see terms for details.
mistyoptic
Vintage
- Location
- A parallel reality
Melt in the mouth leg of lamb, with roasted “rainbow veg”, roast potatoes and sprouts. Lamb went in the oven this morning on very low, tightly foiled. Absolutely fab 
newts
Veteran
- Location
- Isca Dumnoniorum
I did an all day cook beef ragu with homemade Papardelle today.
figbat
Former slippery scientist
- Location
- South Oxfordshire, UK
Generic stir fry* with rump steak. Nom nom!
*mixture of whatever veg we had in, stir fried with an Asian wok sauce.
*mixture of whatever veg we had in, stir fried with an Asian wok sauce.
mistyoptic
Vintage
- Location
- A parallel reality
Christmas dinner pie (higgidy recipe)
Have never been able to get my head around fish with baked beans. I know people eat it but I can't.
Mind you it's the same with egg yolk and beans.
briantrumpet
Legendary Member
- Location
- Devon & Die
Last night was a very quick tomato pasta thing (onions, lardons), and today it's a curried carrot & sweet potato soup for lunch. With tomorrow's roast effort, that's be plenty of nice warming food that I can chuck in the microwave over the next couple of weeks, just adding stuff like fresh bread or veg to the mix.
briantrumpet
Legendary Member
- Location
- Devon & Die
Twas the night before Christmas...
Reynard
Guru
- Location
- Cambridgeshire, UK
A twist on a traditional Polish Christmas Eve meal (Wigilia) here tonight chez Casa Reynard.
So a lovely barszcz czerwony (beetroot soup), then two kinds of herrings, rye bread and salads, home made smoked salmon pate, then an apple, quince and spiced fruit crumble.
So a lovely barszcz czerwony (beetroot soup), then two kinds of herrings, rye bread and salads, home made smoked salmon pate, then an apple, quince and spiced fruit crumble.
Reynard
Guru
- Location
- Cambridgeshire, UK
Doing similar (long & slow), albeit with a breast of lamb. As much as I enjoy cooking, I don't want to be tied to the stove on Christmas day, so it's the ideal solution.
Still have some tatties to bash, though...
lazybloke
Chocolate eclairs: the peak of human endeavour
- Location
- Leafy Surrey
Roast beef today; a lump of Aberdeen Angus from Costco, because Turkey doesn't do much for me.
Cavalo Nero, carrots, fartichokes and Parsnips from the allotment; the family were very pleased with the result - lucky because i'll be eating it for days.
Cavalo Nero, carrots, fartichokes and Parsnips from the allotment; the family were very pleased with the result - lucky because i'll be eating it for days.
midlandsgrimpeur
Senior Member
Have to admit we do splash out on one of those eye wateringly expensive bronze free range turkeys. They are noticeably better than a standard supermarket one, especially if you follow the advice and cook them until just done (60 degrees also seems like too low an internal temperature!).
Reynard
Guru
- Location
- Cambridgeshire, UK
Slow-roasted lamb breast with garlic & rosemary here for Christmas dinner, along with roasties, steamed green beans and red cabbage braised with apple & orange. Xmas pud & cream for afters, but credit goes to Mr Tesco for that. 
The lamb breast was a yellow sticker snaffle a little while back for just over a fiver, the rosemary and bay leaves were from the garden, the potatoes were free - a large spill I encountered whilst cycling, the green beans were another yellow sticker buy, the red cabbage was a 15p special on clubcard, the apples were from the community orchard in the village, and the pud was a clearance buy from previous year.
P.S. I always go over the pud the night before with a big skewer, and then pour over strong black tea. The pud soaks it all up, and then it's wonderfully soft and fragrant when it's heated up.
The lamb breast was a yellow sticker snaffle a little while back for just over a fiver, the rosemary and bay leaves were from the garden, the potatoes were free - a large spill I encountered whilst cycling, the green beans were another yellow sticker buy, the red cabbage was a 15p special on clubcard, the apples were from the community orchard in the village, and the pud was a clearance buy from previous year.
P.S. I always go over the pud the night before with a big skewer, and then pour over strong black tea. The pud soaks it all up, and then it's wonderfully soft and fragrant when it's heated up.
