Irene

Love it!

Perfect attitude!

That’s why I freeze block sections. I rarely eat it, but my other half tries to take it in small portions. Although, he can’t always make his head rule his heart.

By the look of his garden, he must have been quite some character. Maybe be you should write a book, or at the very least, tell us a few tales.

The usual Friday Fish (Cod or Haddock) from our local fish shop - not a supermarket Actifry Chunky Chips (crispy outside, soft inside) Harry Ramsden Mushy Peas Garnished with Lemon and accompanied by either Tomato Sauce or Mayonnaise

Sultana slab - a great tray-bake Ingredients 450g sultanas 3 eggs - free range preferably 350g Sugar 2 tsp almond extract 225g butter 350g plain flour 2 tsp baking powder Approx. 8 by 12-inch roasting tin / tray bake tin Method Preheat your oven to 160c, grease / oil your tin. Place your sultanas in a large pan and cover with water, bring to the boil and gently simmer for approximately 15 minutes until your sultanas are plump and juicy. Meanwhile in another bowl mix the eggs, sugar and almond extract. Drain the sultanas and put them back in the pan along with the butter to melt with the residual heat, if they need any help just put on a low heat, until all the butter is melted. Remove from the heat and allow to cool slightly. Now add the egg mixture and then the flour and baking powder, mix thoroughly. Pour into your prepared tin. Bake for approx. 1 hour to 1 hour 15 minutes until well risen and golden brown. Cool in the tin and when cool cut into slabs, hence the name. Keeps well and will also freeze. I cut it into 6 or 8 sections, stored in plastic boxes and freeze. I know it looks like lots of sugar, but the flavour does not reflect the quantity.

Here is the link which you need to copy from IMGUR to 'Insert Other Media'... You need to copy 'Direct Link' - 2nd one down ...and Bingo! Here it is...

Lamb neck fillet is lovely, very tender.

On the menu today: Scottish Loch Trout Fillets, New Potatoes boiled in the skin, steamed Cauliflower and homemade Leek Sauce.

That is exactly why I use freshly cooked skinless, boneless thighs. I have tried it with leftover roasted chicken, but it’s nothing like as nice. I particularly enjoy the presence of the celery and green pepper. It’s a great way of using the thicker outer celery sticks.

Thanks Alan... In that case, andsome, are you certain you can’t see ‘Options’? It’s odd that Alan can see it when you’re not able to.

Ahh, sorry, it must be a moderator link. I will always provide any help, if required.

Strange...

Can you see an 'Options' Drop-down link near to the 'Quote' and 'Edit' buttons? Delete is in 'Options'.

Personally, I don't like 'hot' curries. Chillies rarely feature in my cooking... Hence this particular recipe has always been my preference. I use skinless, boneless chicken thighs, gently pan-fried immediately prior to making the curry. Creamy Chicken Curry Serves 4 Recipe from: Delia Smith's Cookery Course Delia says: This is good for either leftover chicken or turkey. It has a fairly mild curry flavour but you can "hot it up" if you like by adding a little more curry powder. Ingredients 1lb Cooked chicken (450g) cut into 1 inch (2.5 cm) pieces 2 tbsp Groundnut oil 1 Large onion, roughly chopped 2 Celery stalks, roughly chopped 1 large Green pepper, de-seeded and chopped 1 heaped tablespoon Plain flour 1 rounded teaspoon Madras curry powder 1 level teaspoon Ground ginger 1 level teaspoon Turmeric 1 Clove garlic, crushed 1 pint Chicken stock (570 ml) 2 tablespoons double cream Salt and freshly milled black pepper Method In a large flameproof casserole heat up the oil and soften the onion in it for 5 minutes, then add the chopped celery and green pepper and soften these for 5 minutes more. Next add the prepared chicken pieces and toss them around with the other ingredients. Now stir in the four, curry powder, spices and crushed garlic, and continue to stir to talk up the juices. Next, gradually add the stock, a little at a time, stirring well after each addition. Season with salt and pepper, put a lid on and simmer very gently for 20-25 minutes or until the vegetables are just tender. Remove the curry from the heat, stir in the cream and serve with spiced pilau rice and mango chutney.