What are you cooking now?

[Beef Oven!]

Did this for Xmas Eve supper.

https://www.theguardian.com/lifeandstyle/2017/nov/29/nigel-slaters-christmas-guide-part-3-fish-pie

Some Haydn Piano Trios and Old Speckled Hen to go with.
Yum.

Looks delicious.

Funny enough we had salmon tonight.

[ferneyhoughgeliebte]

Funny enough we had salmon tonight.

- me, too!

[french frank]

Sixth and penultimate (?) helping of ribollita heated on the wood burner while listening to:

Bach B minor mass

NB Previous helpings on previous days.

[french frank]

Sixth and penultimate (?) helping of ribollita heated on the wood burner while listening to:

Bach B minor mass

NB Previous helpings on previous days.

Coop chianti

[Beef Oven!]

- me, too!

[Beef Oven!]

Coop chianti

I just spent two minutes puzzled by Coop Chianti. I've never come across it. Then I realised it's Chianti bought from the Coop.

[french frank]

I just spent two minutes puzzled by Coop Chianti. I've never come across it. Then I realised it's Chianti bought from the Coop.

Correct

NB Interval before Credo, no just beginning

[Beef Oven!]

Correct

NB Interval before Credo, no just beginning

Which recording?

[french frank]

Which recording?

Radio 3 concert

[Beef Oven!]

Radio 3 concert

Doh!

[cloughie]

- me, too!

...and me, always do on Christmas Eve!

[french frank]

Festive nut roast (which is ordinary nut roast with bits of dried apricot chucked in) A bit moist but tasted good with broccoli, sprouts and leeks, and my secret recipe for brown gravy. Followed by vintage red leicester (does that need caps?) with water biscuits and a banana'l. And a couple of glasses of red plonk. Vignobles Roussellet, whatever that is. Not Coop.

[Richard Tarleton]

Festive nut roast (which is ordinary nut roast with bits of dried apricot chucked in) A bit moist but tasted good with broccoli, sprouts and leeks, and my secret recipe for brown gravy. Followed by vintage red leicester (does that need caps?) with water biscuits and a banana'l. And a couple of glasses of red plonk. Vignobles Roussellet, whatever that is. Not Coop.

Nut roast here too - second night! It started as (Deliciously ) Ella's recipe, plus or minus a couple of ingredients (it's the second time I've done this one), but I've come to the conclusion all nut roast recipes are based along similar lines and you can put more or less what you like in them.

[french frank]

I've come to the conclusion all nut roast recipes are based along similar lines and you can put more or less what you like in them.

Exactly. I use chopped nuts and something to bulk it out (could be bread, but I used spelt flakes today; I usually use buckwheat flakes but the shop didn't have any - the spelt flakes were fine). Then I have a glass bowl, and if I fill it about two thirds full with other stuff as well (onion, mushrooms, tomatoes, garlic, chili, 'erbs) it will fill a small loaf tin. It'll last four or five days Makes a change from the ribollita which was on the go for a week.

[french frank]

Tonight I am sampling Coop's Rack of Lamb, with Breadcrumb, garlic and herb crust. With leeks and tenderstem broccoli. Need to seek out a good sauce. Not sure that onion sauce will be quite right - usually good with lamb.

Quick shufti a t' internet: looks like red wine, rosemary and garlic sort of thingly. And stuff.