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It's got to include a half-tomato cut in a jagged shark's-tooth pattern as well. Otherwise it's not a mixed grill.
SMD - you are correct. The serrated edged tomato is an absolute must. I will dig out my pinking shears...
could you also cut a radish into a flower?
what about potato dauphinoise for your carbs?
HAGGIS FTW. Sliced and fried and then wash the whole lot down with a pint of ale. May help to have someone available that knows CPR.
gregs should make haggis pasties. mmmm.
Thought the tomato was halved and pan fried? Not sure "fresh" anything is the way to go!
Also, if you don't like black pudding maybe add some white pudding?
[url= http://www.charlesmacleod.co.uk/black-pudding.aspx ]Charlie Barley's[/url]
nom nom nom...
Just a few random ideas rather than 'the same old stuff we have every other time.' My grill-ups generally involve me looking in the freezer like a kid at the penny sweet counter. "I'll have one of those, one of those, two of them... "
Cougar you keep tins of baked beans in the freezer?!?!?!
Penfold, shush.
Charlie Barley's
nom nom nom...
Pale imitation of the real thing from Bury Market 🙄
You can't be having beans with a mixed grill. Are you some sort of northerner? It has to be meat except for chips fried in meat fat. And none of those poofy frozen things. Make your own.
For variety without spoiling the pureity use boar instaed of pork and venison instead of lamb. Maybe drop in rabbit or squirrel . On second thoughts, don't use the above as a substitute just add them. You need a few pints of rough real ale and a sharp knife. If you like your food hot, expect to chuck it back in the pan half way thoughas any decent grill will take a good while to eat