I'm taking no chances, Cass - that's why it's having another 12 hours in the oven tomorrow.
I am indeed batch cooking, Frazz - it's something I always did when I worked full time - just a little rusty and I have a newish, larger, unfamiliar slow cooker.
Mr Nell is a dab hand at egg on toast now though.
Don't ask me what I think of you, I might not give the answer that you want me to.
@itchy was chuffed today as her local kebab house was still open and delivering food in her area.
Here most pizza/kebab type takeaways are open, but the chip shops and Chinese takeaways are closed. Serves the Chinese right tbh, but lets not go there. It got me wondering what we'd do if all the takeaways closed, so I've come up with my latest recipe.
The Chicken Parmo
You will need: 1 chicken breast 300g bechamel sauce 500g mature red cheddar cheese breadcrumbs
Method: Pummel breast to oblivion until 1/2" thick. Coat flattened breast with breadcrumbs. Deep fry for two minutes. Pour bechamel sauce over top. Grate cheese and sprinkle over the sauce. Grill for 5 minutes until cheese melts and chicken is lukewarm. Serve in a box with chips and garlic sauce. Side salad or coleslaw is optional, though hardly essential.
As a treat, why not add an extra topping? Mushrooms, pepperoni, donner meat or extra cheese are popular choices.
There are no plump seagulls anymore, since the tourists were driven away by this evil govt. Only scrawny seagulls hobble around now, hence the nice alternative dish I am offering.
There are no plump seagulls anymore, since the tourists were driven away by this evil govt. Only scrawny seagulls hobble around now, hence the nice alternative dish I am offering.
You ought to see the seagulls on Anglesey!
3' tall and about 4 stone in weight. Mahoosive!
Don't ask me what I think of you, I might not give the answer that you want me to.