u/Grrrrrilla3000

I used perhaps the traditional lasagne method here albeit being a veggie one. I oiled some sliced courgette and aubergines in an air fryer. You make a basic tomato sauce with onions, garlic, tinned tomatoes, herbs and seasoning. Eventually you add the air fried veggies and let it simmer a short while. Now make some bechamel sauce and start layering with lasagne , the tomato sauce and some mozzarella dotted about the layers, finish with the bechamel and some grated Parmesan and bake until done.

For the garlic bread, I ground about four garlic cloves in a pestle and mortar, add butter and parsley with seasoning as necessary. Slice up some part baked ciabatta or sourdough and add the butter. Bake covered loosely in tin foil for ten minutes and then exposed for another ten. Then enjoy

I’ve loved madras since the 80’s, the addition of chips is a thing that I was familiar with back in the day and compliment the plate.

Here’s the recipe, which is not as arduous as it appears:

This of here’s the base gravy:
8 onions, tin of tomatoes, coriander herb, half cabbage, 2 red peppers, 2 carrots, 2tsp salt, 3tbs madras powder, 2tbs tomato purée, 4tbs veg oil, two tea spoons each of coriander powder, cumin, paprika, turmeric, chili and garam masala.
Sweat it down, cover with water and simmer until ready to blend
Here’s the finished curry:
Put about 5-6 tbps of veg oil in a pan, give it a medium to high heat, add 2tbsp each of finely chopped garlic and root ginger, let that cook the rawness out but not burn, add 1tbsp of dried methi, stir in for a minute then add a tsp each of cumin, coriander powder, turmeric, chili powder and garam masala, 2tbsp of madras powder, stir in and then about 5tbsps of tomato puree, add salt (do so at your discretion but I’d add about 1tsp to start with and let your taste buds guide you), stir in for a minute or two, add two or three ladles of the gravy, stir in, add about 100-200 ml of lemon juice (go steady and taste until you feel you’ve hit the mark), stir and cook for 5-10 mins then add your meat or fish, finally and just before serving you add finely chopped coriander. Serve
I add chopped finger chillies at the beginning to give it a natural lift 😉

We have, smoked back bacon, black pudding, butter sautéed mushrooms, beans, hash browns, fried bread and egg. I go for a splash of Worcestershire sauce on the bacon and a nice dollop of brown sauce for the dry goods 😋

Not so fond school memories I imagine

Xmas memories fondly remembered here, always have a rib of beef on Boxing Day and this was a particularly good one. Gravy made from the roasting tin is impossible to mess up, Yorkshire puds, carrot and swede mash, roast spuds, parsnips and a little mixed peas and sweetcorn (my kids fave), horseradish sauce and mustard. Washed down with a deep burgundy like chateauneuf and I’m in heaven

Smoked back bacon, mushrooms, beans, fried bread, egg and black pudding, it hit the spot

Smoked back bacon, black pud, butter fried chestnut mushrooms, fried bread, hash browns, egg and beans. A great start to the day

It’s so easy to make,

Recipe: using the goldfish brand of curry paste I added some chilies, onion, mushroom and peas. It’s great and a staple of the week served with rice and chips

A decent wedge of Aldi’s finest rump on display, served with butter fried mushrooms, griddled tomatoes, chips and peas of course, tasted great

We have; butter fried mushrooms, fried bread, tomato, smoked bacon, black pud and egg.

It’s a bit of a cut down version from the norm as my son is home from school 🌞 😥, you’ll understand and he was having half