...in the EB household tonight. I've just thrown together a barbecue sauce to baste it with (literally, lobbing stuff into the blender until it tasted right!) and it is going into the oven any minute. Six hours, or thereabouts, and hopefully it will be yummy. Eating1
What to have with it, though............hey ho, I've got several hours to decide!
Ooh, jacket taters sound good. Not sure about the sweetcorn. Sometimes it can have......how can I put this delicately?.....'explosive' consequences for me!!
All good meat preparation begins with a bloody good thumping
No, no, I would not hit it!
Roast beef is one of the few things I can cook. That only happened a few years ago when I discovered meat thermometers. Before that we ended up with the rear end of an old donkey!
I have a nice new thermometer as the last one snapped off inside the Turkey on Christmas Day.
We have pulled pork. I rather like coleslaw with it. Preferably homemade. Roasted new spuds with rosemary and garlic go nicely with it. And I agree with sweetcorn going well with it but I also think maybe that's one to miss in your case lol.
I had a look at a Delia Smith cookbook once. In someone else's house. Even the most basic dish was too complicated for me. I do have a couple of cookbooks somewhere (could be anywhere) but I tried to follow a few recipes and they were a disaster.