I ****ing love pie n mash with liquor.................. There is one in Dagenham that i went to the other day and it was awesome and under £3 i think.....Gravy needs meat juices, that crap you just add water to can not compete with a good parsley sauce............ Sorry Noetherners i bet most of you haven`t tried it.... You can get a good chip butty up there though, i ll give you that one.....
I had a word with Delia , here you go my Northern monkeys ..Enjoy Ingredients Parsley Liquor 25 Gram Butter (1 oz) 25 Gram Plain flour (1 oz) 300 ml Water (10 fl oz) 4 Tablespoon Chopped fresh parsley Salt and freshly ground pepper 1 Teaspoon Malt vinegar, optional How to make Parsley Liquor Melt the butter in a saucepan. Add the flour and cook for 1 minute. Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using. Serve with a minced beef pie and mashed potatoes. Note: You can use chicken stock to make your Parsley Liquor in place of the water Serves 4
Maybe it's because I'm a Londoner that I can't stand the Cockerneeeee accent. Just makes you sound like an East End football hooligan. I can hardly understand a word the Geordies say and Scousers take the prize for most smack-them-in-the-mouth annoying noise. Ever heard one say chicken? Makes me want to vomit. Those poor barstewards in the West Country can't help but sound like bumpkins, same as the 6 finger brigade in East Anglia. Yorkshire accents just make you think of Leeds which is never a good thing. I pity the dreggs that come from the Midlands, what a curse your accent must be. I am unable to defend the Cockneys even though I'm London born and bred, and even worse are the Mockneys who don't even come from the East End but stroll around thinking they are the Kray Twins. The comedian Lee Mack does a top rate sketch on Cockneys "I'm so Fackin Cockney it hurts!" No problem with Scotties, Taffies or the Mick (but you might as well be speaking Swahili in Northern Ireland)
