Traditional Cornish pasty for dinner. Dinner as in, it's dinner time, not as in shall I put a jacket on. I hope it's good as some daft machine driver had a load 'imported' up form Cornwall. Very much doubt it was worth the effort but I'll eat the ****er and find out.
Did I ever tell you about our thick head site engineer who brought a Rustlers to a barbecue? Dull ****.
You'll have to trust me on this but he is very much a thick (dull) ****! He'd never been to a barbecue before. He's 65! Never eaten a curry till he worked with us either.
Yes mate, been perfecting my puff pastry technic. It’s been a long time since I was a pastry chef and butter here is very expensive so have been experimenting with alternatives using the classic detrempe, buerrage, Paton method.
Burgers from the local butchers , made with ends of steak and some pancetta . Relish from Dorset ( Tomato and Chilli ) . Rolls from the local butcher and other bits from local veg shop and Sainsburys .