[Closed] Your best comfort food recipes. Lets have 'em then....

It's a bit of a whiny middle class cockbag choice (but then again that's me through and through) but my favourite cold day tea is [url= http://www.culinarycovers.com/2013/07/braised-eggs-with-lamb-tahini-sumac/ ]this[/url] on big thick slabs of toast.

I like this thread already. This is one of my favourites, it isn't a hearty stew or anything but it warms me up and tastes amazing: [url= http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm ]Thai red curry[/url]

Quicky lunch:

Spud in microwave
Fry onions and bacon
Whisk a couple of eggs
Warm a plate and make a brew
Chop the spud up and throw in the pan w/ onions and bacon
Throw the egg in and stir up
Chuck it on a plate, season (Worcester/Hendersons or brown is good)
Tuck in

The Ransos minestrone:

1. Buy a ham hock from your butcher and strip off all the fat and meat (keep the meat). Boil it up for a couple of hours with celery, onion, peppercorns, carrots and bay leaves. You want about 1.5 litres.
2. Make a soffritto: finely chop onion, carrot, celery and garlic. Sweat the onion gently in olive oil for 5 minutes, add the other veg then cook on a low heat for about 15 minutes.
3. Add your ham stock, and a tin of chopped tomatoes. Bring to the boil.
4. Add veg/ beans of choice: I went for a tin of borlotti beans and shredded cabbage. You could add potatoes if liked. Remember to add veg in the order they will cook through, or you will have a mushy mess.
5. Right at the end, add small bits of broken spaghetti, or risoni. Chop the ham from your hock into small bits and add in. Don't overcook or it will go rubbery.
6. Serve with plenty of grated parmesan, and a dollop of pesto if you like.

Burger King.

you will need [list]
[*]Tin of Beans - heinz for preference. One per person[/*]
[*]Toast. 3 or 4 pieces per person, adjust figures to suit[/*]
[*]Butter. ****ing TONS of it. [/*]
[/list]

Heat the beans gently in a saucepan. keep them bubbling for a while then turn off and allow to congeal.

toast the bread.

Turn the beans back on. This cooling and congealing process allows them to soften to the point where you get "mushy beans"

Liberally cover the toast with butter. No, more than that. Proper [b]layers[/b] of butter, so thick you leave teeth marks.

Arrange the buttered toast on a plate, cover with beans, serve with a pint mug of tea. DO NOT add cheese on pain of being accused a southerner

I'll roll this one out again, is ludicrously delicious and comforting- one of mum's from the 1970s when we were weathering the strikes - jumpers for goalposts, wipe a tear etc...

Jacket Potatoes with corned beef and cheese

1. Jacket spuds ( oven cooked till skins crisp)

2. Cut in half

3. Scoop the hot cooked potato from skins with spoon.

4. In a bowl, use fork and mash together with butter and corned beef slices until the mash is half-meaty (technical!)

5. Return meaty buttery mash to the skins, top with cheddar cheese, return to oven or grill and cook until bubbly.

Serve with your favourite brown sauce and a smile.

Buy a cherry pie... put in oven...

Buy Ambrosia custard, server on top of hot pie... cold.

chicken chorizo and chickpea stew. loads of toms, garlic, chilli, mixed beans. cooked slow and long.
delicious.

[url= http://kaycooks.com/recipes/gigot-d%E2%80%99agneau-boulangere/ ]The leg of lamb and boulangere potatoes I cooked for lunch last Sunday.[/url]

[url= http://www.bbcgoodfood.com/recipes/1940707/chorizo-pork-belly-and-chickpea-casserole- ]Chorizo pork-belly and chickpea casserole[/url] is just lovely, served it Sat with [url= http://uktv.co.uk/food/recipe/aid/654803 ]roast tat's/parnip's[/url], steamed green beans and corn bread to mop up (used the excess cornbread with soup sunday).

Otherwise choizo stew... 200g chopped choizo (dried type like Revilla not a fresh 'sausage' type), can of tomatoes, a can of mixed bean in chilli sauce, some passata (or water) to top up & as much fresh chilli (or flakes) as you want. Bring to a boil, then simmer for 30 minutes, serve with rice... should maybe do 4 ppl definitely 3, but does 2 greedy ones!
(PS: this choizo stew doesn't reheat well, no idea why not, hense I make it to size & it's just quick)

[url= http://www.foodandwine.com/recipes/potato-and-smoked-mackerel-dauphinoise ]Nigel Slater's smoked mackerel dauphinoise[/url]

Cheap, a doddle to make, stodgy and creamy. What's not to like?

Big plate of beef stew with dunplings followed by apple crumble with custard.

Some bloody gorgeous sounding stuff already folks!!

StefMcDef - I've done that recipe a few times, but with added cheese. A potential coronary on a plate! 😀

bookmarked. 🙂

- Chilli-con-economy with Baked Beans -

Tbsp oil in big pan, brown off a pack of frozen ground meat (beef or lamb or even mixed beef and pork savers mince works very well) along with two diced onions

Stir in:

1level tbsp cumin powder (or grind seeds yrself)
1 good tsp oregano
1 good tsp mustard
1 level tbsp smoked paprika
few good pinches of red chilli flakes to taste
salt and pepper to taste

Give a stir and heat further for 30 secs

Add tin chopped tomatoes
Add tin baked beans in tom sauce

Stir well

Cook slowly for 35-45 mins stirring occasionally

Serve with anything - (plain tortilla chips and sour cream is exceptional) and a solid bottle of red.

Tartiflette.
Slice some potatoes and part-boil in milk.
At the same time, soften an onion or 2.
Drain the potatoes and layer them in an oven proof dish with some pancetta, some kind of spicy sausage and the onions.
Season generously.
Add a good glug of dry white wine.
Now add on top of this ensemble add a whole wheel of reblochon cheese (or Camembert if you're pushed).
Bake for 30 mins or so.
Serve with a crisp green salad dressed with a good mustard dressing.
Book appointment at coronary unit.

Vegetarian option (is also vegan if exchange the honey for sugar), invented tried and tested last month as the household Autumn Special:

-Sweet Potato and Lentil Chilli-

1. Dice: 2 onion, 1 medium/lge sweet potato, 1 green bell pepper, 2-3 fresh jalapenos, a big carrot, 4-5 cloves garlic, sauteé the lot in oil in big pan for 15 mins

2. Add 2-3 diced fresh tomatoes, stir and cook another 5 mins on mdm heat.

3. Add a tablespoon ground cumin, another one of red flaked chillies, handful of dried or fresh oregano, tsp mustard, teaspoon of brown sauce, salt and black pepper to taste, tin of toms, teaspoon of marmite or similar, tablespoon tom puree, level tablespoon of cocoa powder, half a can drained chickpeas, can drained red kidney beans, small can of drained sweetcorn and handful split yellow peas

4. Add hot water to make up sauce not too runny and cook for 10 mins until boiling.

5. In another pan add a cup of dark green lentils (ie puy) to a cup or two of water with two heaped tsps of veg stock powder (or cups of yr own chosen stock) , boil and then cook til soft. Add these to chili sauce, add a handful of rice and cook for twenty minutes. Add more water as required.

6. Sweeten with a few spoons of honey and stir. Let stand awhile. Bob is your mothers brother! i think thats about it. Easy to modify with whatever. I'd use mesquite liquid smoke early on if I had it, but a good dessert spoon of smoked paprika works well as an alternative (add at step 3)

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Ah Tartiflette, so lethal, so delicious.

Mine is Kleftico

Whole lamb shoulder
Waxy potatoes quartered
Oregano (lots at least 3 tablespoons)
Tin of chopped tomatoes
Whole bulb of garlic peeled
Bayleaf or two
A Lemon in quarters
Half a bottle of decent red
salt and pepper
Put all of that in a cast iron casserole with a very tight fitting lid, spuds at the bottom cook all day on about 120 deg take lid off and give it 20 mins on max at the end to brown.

Serve with crusty bread.

You're playing a blinder here Malvern Rider! The Corned beef spuds may be on tonights agenda, I reckon! They sound awesome 😀

On a similar theme, another personal favourite [url= http://www.deliaonline.com/recipes/cuisine/exotic/american/corned-beef-hash-with-fried-eggs.html ]Delias corned beef hash with fried eggs[/url]

Spanish lentil stew, made it on Saturday - great for cold wet days:

500g lentils
2 stewing chorizo
1 morcilla (black pudding)
1 marrow bone
Veal shank (piece, 200g or so)
2 onions
2 chopped tomatoes
2 cloves garlic
1 green bell pepper
2 tsp paprika

1. Blitz the onions, garlic and pepper (minus stem+seeds) in a food processor, finely sliced but not too mushy
2. Fry the onions/garlic/pepper mix in a couple of tablespoons of olive oil until soft.
3. Add the tomatoes and fry for another couple of minutes
4. Add the paprika, marrow bone and veal shank, stir well and cook for another minute or so
5. Add the lentils and enough cold water to at least twice their depth - leave a bit of space at the top of the pan for the rest of the ingredients.
6. Bring to the boil then simmer, covered, for an hour.
7. Check the taste and add salt and more water if required.
8. Add the chorizo and morcilla and simmer for another 30-45 minutes

[url= http://www.foodrepublic.com/2014/04/22/israeli-breakfast-champions-shakshuka ]Shakshuka[/url] - Eggs baked in spicy tomato/pepper stew.

This is listed as a brunch recipe but, since 'er indoors now keeps chickens and we have four eggs to get through every day, it's become a welcome addition to the regular dinners roster.

Nice with any kind of flatbread.

Binners that's a nice spicy beef stew, but goulash it isn't. No caraway seed and it should be broiled on top of the stove. (Takes ages and ages but there's nowt better with jacket potato).

Bacon, Leek & Potato Hotpot
Preheat the oven to 190C.
Layer Bacon, sliced leeks & slices of peeled potato in an oven proof dish.
For 4 people this would be 8 rashers bacon, 2 large leeks and 8 med/large potatoes.
Make a thick white sauce, about 1 pint for 4 people, and cover the layers with it. Ensure the dish is covered - on a ceramic oven dish I use tin foil.
Then put in the oven.

Go the pub/for a night ride, cook for 2 hours although the longest time I've cooked it for was 5, I think; there was a lock-in.

Braised beef and carrots in nice dark onion gravy. With horseradish or mustard mash.

Ye gods, must have it now. How can a thread be so good yet so evil!!? Comfort food and small portions do not mix.

That shakshuka looks tasty, relatively healthy, and a new one on me, will make it tmrw!

Stew of chicken thighs, with diced swede, carrots, spuds and a chopped and fried onion.

Add bay leaves, rosemary, black pepper, wine if you fancy and bouillon powder in boiling water. Bit of chilli maybe.

Cook for about 4 hours on 170ish, getting it out to mix up and break up the chicken thighs after 2 hours or so.

** Variant **

Also very nice with dates, harissa paste and cumin instead of rosemary.

Really needs crusty french bread or similar, buttered generously, to serve.

piping hot custard & ice cream. end of.

About to go and cook a batch of stewed ox cheek, thanks to a wonderful butcher who now keeps it for me in case I go in. Apparently they used to feed it to their cats, but it's too good for that if you ask me.

Served up with suet dumplings for the ultimate in comfort food!

(Or, of course, apple crumble and custard...)

A pan of pasta, pot of green pesto and grated cheese of your choice on top..

Make sure you are really generous with the pesto.. If you're feeling sophisticated, add a salad of your choice with some toasted pine nuts, cherry toms and a squeeze of lemon juice

'Tuna slop'

Fry onion, add can of tuna, knob of butter, bit of flour, milk, makes a nice rich creamy sauce, bit of pepper, add to pasta of your choice.

5 mins work. 😀

this thread isnt comfort food, its just food.

comfort food to me is stuff like a dipping crunchy smeared with peanut in hot choclate; or a microwaved mars bar spread on digestives with a sprinkling of horlicks powder?

Shakshuka - Eggs baked in spicy tomato/pepper stew.

This is listed as a brunch recipe but, since 'er indoors now keeps chickens and we have four eggs to get through every day, it's become a welcome addition to the regular dinners roster.

Nice with any kind of flatbread.

Good shout. Our local Moroccan restaurant does it with a merguez sausage - bloody lovely!

Anyone got an 'ultimate' macaroni cheese recipe?

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Tonight's dinner, slow roast lamb. It's got some other stuff in there too. Not much of a recipie I know but my wife assembled it....

Cake. Sh*t loads of cake. With a pot of (Yorkshire) tea.

Fair point there on the comfort food - What about Peanut butter milkshakes including a pint of best vanilla ice cream and half a tub of peanut butter, now there's lethal in a glass, tasty though...

1
Some crusty bread - Aldi part baked ciabatta rolls are perfect
Chorizo - spicy, Tesco do a decent spicy one, but Aldi fine and keeps the shopping in one place
slice some mozzarella

Cut the chorizo into lengths that will fit on the rolls, then slice in half lengthways. Prick the skin and fry in very little oil skin side up for a couple of minutes, then turn over, layer on some of the mozzarella and fry the other side, spooning some of the oil over the cheese - the bright red oil on the white cheese looks amazing. Once the cheese has melted, shovel the chorizo and cheese onto the ciabatta rolls.

2.
cheese beanos - beans on toast with a splash of chilli sauce, covered in cheese - cheddar or similar - then stuck under the grill to melt the cheese

3.
stovies - fry onion in lard, add corned beef and stock, mash up and add mashed potato. often served with an oatcake.

grum - Member

Anyone got an 'ultimate' macaroni cheese recipe?

@lemonysam, I ran out of Zhoug last week

You are all doing it wrong.

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Oooooh can't wait to try out Malvern Rider's corned beef and baked potato recipe.
So simple!

Roast jacket potatoes, halved and hollowed out

contents then mixed with

corned beef and grated cheese.

put back in and grilled, with a bit more cheese.

Nice.

Tried this recipe and am now hooked. Cheap and cheerful (not sure why the mash is called tragedy at all) and spicy:

[url= http://www.greatbritishchefs.com/community/firecracker-sausage-mash-recipe ]Firecracker sausages with Tragedy Mash[/url]

ultimate macaroni cheese use gruyere as the cheese and at least 50% of the milk replaced with cream and top with a mix of breadcrumbs parmesan and gruyere before baking till golden.

ultimate comfort food mashed potatoes with roasted garlic and parmesan mixed in, served with smoked Haddock baked in foil with butter and black pepper. Buttery fish juice from the foil poured over as a sauce.

I remember what Nigel Slater wrote about a really good chicken noodle soup -it's got it all: deeply savoury (the broth), satisfying (the chicken and noodles) and refreshing (the lime and herbs).

Worth making your own stock for -I chuck in a couple of carcasses, 4 onions, 4 celery stalks, 4 carrots, a couple of bay leaves and about a dozen whole peppercorns. Cover and simmer very low for a squillion years then strain.

For the soup, gently fry a few spring onions, garlic, chili and ginger with about a half teaspoon of 5 spice powder.

Add the stock, heat and season to taste with soy and lime juice.

Add your noodles and cook according to packet instructions, maybe adding a spot of veg (e.g. sugarsnap peas) for the last minute if you fancy.

Add a couple of handfuls of left over roast chicken, ideally with plenty of leg meat.

Finish with chopped mint and a bit of coriander (or leave the latter out if you're some sort of ****).

Oh, and another vote for chackchouka.

Ahh the uneducated amongst you who think cake & mass produced food is comfort food, need to step back a moment and try some of the suggestions above. Not seen anything that can't be attempted and proper comfort food doesn't take a chef's skillz to get bloody good.

grum - Member
Anyone got an 'ultimate' macaroni cheese recipe?

The one were been using by Anna Del Conte doesn't involve extra cream as above, more taking a good white sauce (using OO flour) and then cooking it in a Bain-marie for 30 minutes before adding the cheese. Seems pretty darn good.

Personally I will be making Potato and Smoked Mackerel Dauphinoise tonight, sounds bloody lovely

z1ppy - I've opted for your Chorizo, pork-belly and chickpea casserole, which will be going in the slow cooker tomorrow morning, to sample in the evening.

And as stated earlier, the Potato and Smoked Mackerel Dauphinoise doesn't suffer for the addition of cheese either, a nice strong cheddar, and a selection of different fish (salmon and trout work well in there too), Get the lot in! Its bloody lovely! Feel those arteries hardening! 😀

will be doing the Sweet Potato chilli tomorrow 🙂

Cassoulet. French or Spanish style, loads of recipes online.

I will be trying the mackerel dolphin-nosed potatoes tomorrow too.

Unwrap. Eat.

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Grate a small sweet potato and a large courgette fry with chorizo and onions and garlic until soft. Sppon in an oven proof dish crack enough eggs to cover and sprinkle some fi ely chopped chorizo on top with some black pepper. Bake for 15m on 180 or until you are happy with egg.

😉

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Toad-in-the-hole has to be right up there in the comfort zone.

I forgot Boston Baked Beans!
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http://www.bbc.co.uk/food/recipes/bostonbakedbeans_10471

This is my peposo recipe. It's very simple.

blade (chuck) steak, in chunks, as much as you think you and your companions can eat, then a bit more. You could also use beef shin - you're looking for the connective tissue that goes all gelatinous.
a head of garlic, yes, all of it.
lots and lots of black pepper, just roughly crush a couple of tablespoons of pepper corns. I reckon you could leave them whole and it might be mellower but I've not tried that yet.
a bottle of wine, preferably Chianti, you might need some more, anyway, chuck in at least a bottle.

Cook low and slow for around four hours - in STW-style I prefer an Aga and a Le Creuset casserole dish. But it's got to be gentle. It's done when you've got a pan-full of peppery, garlicky, beefy goodness. No tomatoes, no onions. Just meat, wine, pepper and garlic. Maybe some salt.

Big thick sliced of cheese on toast, adorned with some Hendersons relish prior to grilling.

And I'm not even from Yaaaaarkshire.

Cheers for the macaroni cheese tips.

Smoked mackerel dauphs in the oven - can't wait.

Food is fuel, that's why i can still get in the same size jeans i did 30 years ago.
Yes, i am a miserable ****er.

Holy shit those dauphs were good. Bloody rich though!

If making macaroni cheese, I generally use half stock half milk in the base white sauce, obviously mustard (english mustard powder if adding ham, dijon otherwise) is critical, and a pinch of cayenne pepper adds a touch of heat.

Rich isn't the word, bloody lovely. Managed a 3rd, though the g/f was nibbling on the last third (lunch for me tomorrow!), & asking when we can have it again

15 minute pulse, chilli and chorizo soup. Serves one greedy gadage dweller or two normal people with a bit more stock and puree.

Drain a can of mixed pulses and pop in a saucepan with stock (for greedy gd portion about 3-400mm) and get simmering
To this add
1 tsp chilli flake (if you do not wish to clear out your sinuses, pores and bowel a little less is also fine)
1 tbsp of tomato puree
Oregano and or cumin if desired
Fry up some diced chorizo so it goes a little crispy and add to soup mix just before serving.

Can be creamified with a dollop of creme fraiche if desired.

This is not an elegant or sophisticated effort but for robust flavours and a very filling warm meal after a ride or late night out it does the trick and if you simmer in the soup instead of frying the chorizo it cooks in pretty much exactly the time taken to put your bike away and shower.

[b]Healthy steam chicken.[/b]

1. Chicken with or without skin cut into few big/small pieces.
2. Rub salt to chicken pieces.
3. Steam for 30mins or more depending on size of chicken - make sure no blood coming out when poke and the meat is not pink.

Eat with rice and use soy sauce/ketchup/oriental sauce/sweet chilli sauce etc for additional taste.

Done.

You used the word 'healthy' in the title, and its steamed chicken. No mention of mounds of melted cheese, cream or loads of chilli's

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You need to have a good think about what it is you've done. I opted for Delias corned beef hash last night, and the fried egg for the top was a double yoker. Result 😀

Z1ppy's Chorizo pork-belly and chickpea casserole recipe went in the slow cooker about an hour ago, ready for this evening. Mmmmmmmmmmmmmmmm comfort food

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I started corning my own beef so I can make corned beef hash next week and salt beef sandwiches.

mmmmmmMMMMM left over Smoked Mackerel Dauphinoise with a can of Heinz beans, just gorgeous

That really is the lunch of champions!!! I'm going to have to do Smoked Mackerel Dauphinoise again soon. Its bloody gorgeous!!

sic_nick - what does corning your own beef involve? Apart from being a great euphemism, obviously? 😉

Got any pointers? I might well give that a go, as part of the search for the perfect corned beef hash

It was excellent, hope your tea turns out as good (never made it in a slow cooker).... not sure I can eat any of the [url= http://blog.whsmith.co.uk/jamie-olivers-hummingbird-cake-recipe/ ]hummingbird cake[/url] I have left (needs eating)

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In the dog house over this one.. the g/f doesn't like pineapple but I had to make it anyway.

Anyway another quick recipe:

Chicken, leek, bacon and cider hotpot

1tbsp Olive oil
1.3Kg or 8 chicken thighs
150g lardons
1 onion (finely chopped)
1 leek (sliced thickly)
230ml cider
500ml hot chicken stock
4 tbsp plain flour
1 red apple cored and diced
600g baby potatoes (quartered)
Leaf parsley (chopped)
100ml creme fraiche

1) In a heatproof casserole dish, heat the oil and brown offthe chicken (skin should be crispy) for 3/4 minutes, turn and cook for 2 more minutes (remove from pan)
2) Cook the bacon lardons till crisp (remove from pan)
3) Stir leek and onion in oil for 5 minutes till tender, stir in the flour & cook for another minutes. Add the cider and hot chicken stock
3) Bring to the simmer and cook for 3 minutes, then add the diced apple, potatoes, half the parsley, bacon and chicken. Add seasoning & cook on a medium heat for 30 minutes
4) Stir in the creme fraiche and heat through for 1 minute, serve and garnish with the rest of the parsley

What is heavy cream same as double?

whipping or double apparently

Z1ppy's Chorizo pork-belly and chickpea casserole recipe went in the slow cooker about an hour ago, ready for this evening. Mmmmmmmmmmmmmmmm comfort food

In a similar vein, "Cocido Madrileño" - there's a recipe [url= http://spanishfood.about.com/od/maincourses/r/cocidomadrileno.htm ]here[/url], which is pretty close to how I make it. The only thing that's wrong (and I think it's an editorial mistake) is that they don't mention when to add the chorizo and morcilla - you need to put them in at the same time as the potatoes about 30-40 minutes before the end.

binners - Member

You used the word 'healthy' in the title, and its steamed chicken. No mention of mounds of melted cheese, cream or loads of chilli's

😆 It's supposed to be very easy and tasty if you get good free range chicken. You will know what real chicken taste like. Nothing to add to the flavour. I rather like lazy cooking me ...

In a similar vein, "Cocido Madrileño"

Dear god my uncle (a vegetarian) who now lives in Spain says they like meat, he's not wrong going by that recipe. Excellent!

Chicken Dopiaza is my go-to recipe. Both the cooking and the eating sorts me right out.

You will need:
- 4 chicken breasts, diced to 1"
- juice of 1 lemon
- 2 or 3 large onions, diced
- cloves of garlic as per your preference (I use 5), squished & roughly chopped
- chunk of fresh ginger, peeled and finely chopped
- a glug of fresh/Greek yoghurt
- 4 or 5 cardamom pods, better if they're fresh rather than dried
- 4 or 5 cloves
- cinammon stick
- chilli powder/flakes to taste
- 1 tsp black peppercorns
- 1/2 tsp ground turmeric
- tomato concentrate
- 150mL warm water
- 1 tsp sugar
- 10 shallots, halved
- 1 tsp garam masala
- fresh coriander
- 5 or 6 cherry tomatoes, quartered

1. Put the diced chicked in a bowl with the lemon juice, mix it all up and stick in the fridge to soak
2. Fry the chopped onions, garlic and ginger until soft, then leave to cool slightly. Transfer to a food blender, add the yoghurt and blend to a puree
3. heat some oil in a pan until almost smoking, then add the cardamom, cloves, cinnamon and pepper and fry for 30 seconds, then add the previously pureed stuff and cook for 5 minutes
4. Add turmeric, chillis and coriander and cook for another 2 minutes
5. mix the passata with the water, add to the pan and cook for a couple of minutes, then add the chicken. Cook until the chicken changes colour, then add a pinch of salt and the sugar. Reduce to low heat, put a lid on the pan and simmer for ~10 minutes. Then remove the lid and simmer until the consistency is to your liking
6. When you're about 5 minutes from the curry being done, fry the shallots in a small pan until just caramelised, then add the garam masala and cook for another 30 seconds. Add to the curry, then just before serving stir in the tomato and fresh coriander.

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Tonight though, I'm doing Beef Wellington with madeira and chicken liver parfait duxelle.

Let's try that again without the apparently unacceptable picture.

Slab of Green & Black's Milk chocolate with Butterscotch.

Buy. Unwrap. Eat.

Bowl of whipped cream dip optional....

I'm partial to porridge made with evaporated milk (dilute milk and soak meal overnight) with added cream and syrup at this time of the year. All that cholesterol fighting against the oats.

Z1ppy - that was outstanding! Bloody gorgeous! Perfect slow cooker recipe! Loving the spuds and parsnips too!

Think I'll have to give your chicken in cider a go this week too.

Thanks for that 😀