Yeah, always. Bit of veg (onion, carrot) in the pan while you roast the meat, take the roast out, drain any fat but leave all the juices and bit and pieces, add water from cabbage or one of the veg being cooked, deglaze the pan (splash of vino too) etc. Reduce and season. Sieve at the end if you prefer. You don't need granules.
Gonna have pork loins Sausages Chips. Few slices of black pudding, just the small stuff. Onions and mush, as per norm Peas. And the last of me aunt bessies.
Had a nanbab yesterday, mixed, lamb donner and chicken, was massive, and tasted ****ing great. Best i've ever eaten.
I did say little The ratios are bang on 4 slices of bacon & one egg Not a fan off fried egg by itself
Spoons a spoon, I steal most of mine from spoons funny enough. Its a ramekin you dumb cnut Warburton white, fresh like your carrots That bacon was cut from the finest pig in the land. The dog blanket is my cashmere jimjams. From burberry. No take away pics tonight?
