I didn’t see the questionnaire but I am vegetarian. I’m loving adapting your recipes - we had the bacon and onion suet roll the other day using a pack of chestnut stuffing - it was delicious!
I really like the sound of this! When I’m wfh I enjoy a little break for creativity and having something easy to assemble and then blast in the pressure cooker ticks that box. I can imagine having enough sauce to use for 3/4 days with different veg/protein to ring the changes too. Thank you!
I don't think anyone loves brassicas as much as you and I - sprout tops, collard greens, kalettes etc - and this sounds like something my daughter would love us much as me, so we'll make it when she's next back, thank you
Yes. I do use those principles but an environmental health tutor we had scared the life out of us with tales of poisoning! Daft, really as I never have been!
John, I was thinking the exact same thing. So many people say slither rather than sliver in the context of food. Where did that come from? I once found two separate instances of it in a single edition of a food magazine.
Ha, it was a typo I noticed as soon as I scanned through my email copy! Not at all deliberate but interesting you have noticed others make the same mistake. Could be a weird auto correct thing?
LOL/. No clue - maybe vegetarians and vegans are (generally) more vocal than the (generally) silent majority? I don't find you too meat/animal product oriented, so it is not you :). You are usually pretty balanced and provide alternative options for all.
I didn’t see the questionnaire but I am vegetarian. I’m loving adapting your recipes - we had the bacon and onion suet roll the other day using a pack of chestnut stuffing - it was delicious!
That sounds good! And oh, I love a suet roll. I may have to revisit that before the winter is out.
Ditto!
I really like the sound of this! When I’m wfh I enjoy a little break for creativity and having something easy to assemble and then blast in the pressure cooker ticks that box. I can imagine having enough sauce to use for 3/4 days with different veg/protein to ring the changes too. Thank you!
yes, infinitely adaptable! I like batch cooking which allows you to do this, and much easier with carbs/beans/pulses than anything else.
I don't think anyone loves brassicas as much as you and I - sprout tops, collard greens, kalettes etc - and this sounds like something my daughter would love us much as me, so we'll make it when she's next back, thank you
Yet another of your brilliant suggestions to try 🤗 This Substack has really expanded my use of the PC!
thank you! Very glad you find the posts useful!
I’m always wary of re-heating rice, so this is helpful. Thank you.
the key is to cool it down asap and chill/freeze immediately. Then as long as it is piping hot you are OK.
Yes. I do use those principles but an environmental health tutor we had scared the life out of us with tales of poisoning! Daft, really as I never have been!
Wonderful as ever, though I hope you mean a sliver of ginger.
Snakes slither.
I was having a bet with myself wondering if anyone would notice!
John, I was thinking the exact same thing. So many people say slither rather than sliver in the context of food. Where did that come from? I once found two separate instances of it in a single edition of a food magazine.
Ha, it was a typo I noticed as soon as I scanned through my email copy! Not at all deliberate but interesting you have noticed others make the same mistake. Could be a weird auto correct thing?
I wondered about that too! How infuriating for you! It’s the kind of thing only a human editor would pick up on
LOL/. No clue - maybe vegetarians and vegans are (generally) more vocal than the (generally) silent majority? I don't find you too meat/animal product oriented, so it is not you :). You are usually pretty balanced and provide alternative options for all.