For me? thanks, that looks grand.I've just recieved a plate of my requested lunch
I they've done a braw job it could do with more paprika though but apart from that this is grand. Plichards on toast are braw!
that does look like good haslet
(I they've done a braw job it could do with more paprika though but apart from that this is grand. Plichards on toast are braw!
that does look like good haslet
The Duke of Prunes,
Fri 5 May 2006, 12:50,
archived)
Splendid.Yup, you do need a frightening amount of paprika, a good rounded tbsp at least. And plenty of black pepper too.
Edit: yes it is; finest wild Lincolnshire haslet from my mate's Deli.
(Edit: yes it is; finest wild Lincolnshire haslet from my mate's Deli.
Doc G and Sid the Monkey may contain traces of spatula,
Fri 5 May 2006, 12:51,
archived)
I haven't had pilchards in yearsI never thought about the pepper, it will need that too.
( The Duke of Prunes,
Fri 5 May 2006, 12:56,
archived)
I like it so there's just enough to give a slight burning sensationto the lips, to really balance the tangyness of the tomato sauce and cheese.
just for the hell of it, as the pic is still hanging around...
(just for the hell of it, as the pic is still hanging around... Doc G and Sid the Monkey may contain traces of spatula,
Fri 5 May 2006, 13:01,
archived)