A nice change from cooking Kitty. Enjoy your meal.
thanks i will 
Im fed up with posh meals:cool:
so its good old Bangers and Mash tonight with Onions and prob Peas:-)
Nothing at all wrong with bangers and mash. Almost everyone likes it.
LOL…Listen Mesco if I can eat Jellied Eels and Cockney Pie/Mash Sausage and Mash will do for me babe:-)
You must have a strong stomach to eat Jellied Eels the very thought turns my blood cold.
Ohhhh there great!!!Mind only Cockneys like them I think lol…oh for the record I had beans with my meal and not peas as I stated…just abit of totally useless info:-D;-)
Bratwurst, Potato wedges & green beans
well i ended up having soup for starter, followed by steak and salad, with mushrooms and onion rings, oh and a few glasses of wine:-)
Bonny darlin’ - as you’re ‘new’ on here - you probably won’t know that I’m the resident gourmand (note gourmand, not gourmet). Most foods (except salad - which I regard as rabbit food) I’ll eat and good ol’ Bangers and mash is just wonderful!!!
Kate darlin’ - I can’t wait till Surgeon takes off my ball and chain and allows me out again. I too will be exploring some of the restaurants in town too.
Ahhh what about Jellied Eels though Uncle Joe;-)
Going to have stuffed breast of lamb today with roasties and all the veg.Love Lamb and haven’t had breast for years as so fatty but this looks nice.Goodness the price of lamb is ridiculous.Also i have sheep all around me where I live and feel so bad as I could be eating their mummy or daddy after ive been talking to them telling them how wonderfujl they are…goodness im a hypocrite.
Yes Bonny darlin’ - we used to be neighbours - I originally came from Wapping and like you am a Cockney!!! so yes we too used to eat jellied eels, but like you prefer cockles and whelks.
As to your Lamb, sounds nice, but being a gourmand - try this: Make a marinade of: half Pt orange juice, 3 Tblsp Soy Sauce, 3 Tblsp Apricot jam 5 - 6 cloves of (crushed) garlic, 3 - 4 Tsp dried Rosemary. Leave lamb in marinade for 2 - 3 hours to absorb the flavours.
When time to cook, strain lamb from marinade and DRY roast for approx 35 - 40 mins. Remove from oven, strain off excess ‘fat’ and pour marinade over lamb and return to oven until lamb is cooked. Continue to baste lamb frequently in marinade during cooking process.
When lamb is cooked, strain off marinade again, place in a saucepan, add 1 lamb oxo cube and heat gently on hob for a few mins. When ready pour over lamb and whatever vegetables you have chosen to accompany lamb as a gravy.
Your meals always sound so tempting. We are dieting at the moment so it will be a nice shrimp stir fry tonight with fresh fruit and yogurt for dessert.
Oh sounds heaven and thankyou so very much!!!
So your from Wapping!!!As a child I lived opposite the Out Patients Dept of the London Hospital and then moved off of New Road.I had friends who lived in Wapping and often go back for a nose around and Uncle Joe how it has changed!
Thanks Cookie. I only had a small portion and no dessert, I too am cutting down of my food intake, well trying:lol:
we are having cottage pie tonight home made of course with a selection of veg
no pudding tonight
Last night I had bacon, mushrooms, tomato, sosijis and a negg! 
Tonight I made a home-made Chinese style king prawn curry and vegetable rice. 
What??? - no black or white pudding and what about some chips too??? -
I’m going to a family party this evening but I haven’t got out of cooking. As my contribution I have made a mediterranean quiche and a chilli and cheese quiche. The chilli one is not for the faint hearted.
Because we are going to an early film transmission of an opera from the NeW York Opera house we had take-away fish and chips for lunch.
This seriously-bad-for-health indulgence is my 96 year old mother in law’s standard Saturday treat which we usually have in the evening.
I am now bloated and needing a sleep.
Back to healthier eating tomorrow.