Cooking it at 240c was not ideal. Was ok but didn’t have chance to rise at that temp. I normally do them at 180 then turn up to 200 for the last 5 mins. As to the belly pork recipe. I don’t think I’d bother again. The chunky slices were good the thinner ones burnt as expected and they tasted too salty for me. That way of cooking though with the time and temp changes would be good for bigger slices without the salt. I
Nice to see a proper portion for a change in here, most eat like mice please log in to view this image
Ruined by brown bread. needed tartare sauce as well as ketchup. I sometimes go crazy and add a slice of plastic cheese too.
The bred is down to the missus. Ff sarnie has to be pure white. Worked with what I had. Still ****in marvelous
Oh dear, there had to be a bad one eventually. That buttered bread is making me all OCD, is it allergic to the corners. And the biggest crime of all, frying fish fingers in oil/fat whatever it is. And tomato ketchup as well - TARTARE! The bread itself is fine, well apart from the half munched gobbed on bit.
