How much worse are NUFC and Leon Best than their numbers would suggest ?

What poor quality WUM attempts we suffer on here. ... I miss 606 at times like these - at least there were some decent attacks.

 

I'm from Canterbury, so familiar with a few of those guys' faces

 

I prefer quiche to pie

 

Ah cool, do they still play locally?

 

They are playing at my old school in October!

 

are you saying that we shouldn't be in 4th?
I am honestly confused by your question.

 

Awesome. Though you usually find that bands still playing after 40 years aren't as good as they once were, or as good as you'd hope they'd be. They must be about 70 year old now!

 

Much worse. Eventually Best is going to run out of what ever the kids are sniffing nowadays and break his cruciate ligament. Then we'll be able to fall back to the generous career stats these gentlemen such as Ameobi Alan Smith and James Perch, who has more goals against yellow cards and own goals in his minutes played than any other player in prem history I think. It would be an interesting stat.

 

A quick google puts Pye at around 64, but yeah, I tend not to expect too much from this kind of thing. Better to be pleasantly surprised than disappointed.

 

Quite agree. If you see them, let me know how it goes!

 

For the pastry

300 g plain flour, plus extra for dusting
salt
75 g butter
75 g lard, or vegetable fat
5-6 tbsp water
1 tbsp milk, to glaze
For the filling

1 onion, finely dieced
2 carrots, diced
250 g minced beef
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tsp Marmite
1 1/2 tbsp plain flour
1/2 tsp salt
freshly ground black pepper
1 large baking potato, finely diced
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Method
1. For the pastry
Rub the butter and lard into the flour and salt until it resembles fine breadcrumbs. Add 5 tablespoons of cold water and form the mixture into a ball adding a little more water if necessary. Chill for 20 minutes.

2. Dry fry the onion, carrots and beef together in a medium saucepan over a high heat until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning.

3. Cook for one minute then add the diced potato, 150 mil water and bring to the boil. Reduce the heat cover and simmer for 15 minutes. Allow to cool completely.

4. Heat the over to 200C / Gas 6. Dust a work surface with flour and roll out two thirds of the pastry into a square large enough to cover the base and sides of a 20cm square 4cm deep cake tin.

5. Add the cooled mince, then roll out the remaining pastry for the lid. Dampen the edge of the pastry and place on the lid on top of the pie and press the edges well to seal.

6. Using a fork pierce the top of the pie several times and brush with milk. Bake for 30 minutes until golden brown. Serve hot with mashed potatoes, peas and gravy.

 

Dinner for tomorrow sorted!

 

You greasy english gluttons