codheadred

standard way here is to finish them with balsamic, the OH cant get enough of them

Well that started a "discussion" here Chris, My OH usually makes it (Shes a scouser, and an evertonian) and theres generally a lot said in this house about the merits of scouse vs lancashire hotpot as opinions are divided. That aside I asked for a recipe and to be fair I got a list of ingredients and a cooking method which reflect the reality of many handed down recipes they are guidlines and you use what you have got. Ingredients Stewing beef - as much as you have/how many are you feeding? Potatoes peeled large chunks Onions chopped Stock/OXO/Gravy Granules - whatever you have Worcester Sauce /Tomato puree if you have some a good splash/dash Root veg if you have them carrots and turnips generally peeled large chunks She prefers to use a pressure cooker, add all ingredients to pot and cover with stock/water, pressure cook for 45mins to an hour. This can be thickened when cooked if its needed- serve with crusty bread (my preference is a tiger loaf) The only rules in our house are that the meat must be beef off the bone and there must be potatoes and onions.

Heres mine Scouse Sausage Mash and Onion Gravy Lancashire Hotpot Veg and Lentil Soup Shepherds Pie Meat and Potato Pie Spag Bol Pasticcio Mixed Veg Curry and Pilau Rice Steak pudding chips and peas (from a decent chippy if you can find one)

Hi there "Doing a runner" was the stuff of fantasy for students in curry houses across the UK, but this fellow seems to have made a go of not paying in some high end establishments, have you had any experience of this? (Names can be changed to protect the innocent) http://www.bbc.co.uk/news/uk-england-london-11773764

Right got you they get cooked in the brine, its got to be tartar sauce, tho mustards good too..

They look great breast of lamb is a favourite cut of mine, be it as part of a lancashire hotpot or breadcrumbed ste menhould stylee. Are they tender after an hour? Ive got to ask as usually mine get 2 hours minimum in the oven. edited cos i cant spell

Well Brenda you came up with the best way of enjoying it without toast yourself For me the best way to have it is to mix it with some butter and spread it thick on toast. We have none in, having read this post my pavlovian response involved emptying my cupboards to see if we had any. I will have some today. I will.

Large Reese's peanut butter cups, they are awesome.

Lordy Call me sad but I watched this last night and again on Iplayer this morning its very very funny. For anyone overseas check out http://www.expatshield.com/ and you should be able to watch it. Steven

Keep going MrsCC it'll be on ITN next

its fish hut - senior management didnt know so I put myself out of my misery and googled "chip hut" which gave me fish hut phew I will sleep easier tonight...

if thats pretty much directly over the road from the museum then yes

Still cant remember what its called I guess its old age - in Liverpool both Cod and Haddock are found, but no steak puddings - regardless of this I havent been to a decent chippy here (yet).

The chippy website has a few nice touches... I started to scowl when I saw Cod top of the menu but its in alphabetical order - do people eat Cod in Manchester in preference to Haddock? I thought not anyway I guess thats a whole other thread. No Ray Knobs tho shame... We went to a good Chippy in Manchester the other day as we took the youngest to the Science Museum we stood eating our chips outside in the Manchester sunshine taking shelter in doorway - Fantastic. Just to complete the anecdote err no I cant remember what its called, I think I need another cup of coffee..

I guess any publicity is good publicity if you run a blog...unfortunately not if you run a restaurant

As a lancastrian a clip round their earhole for their cheek would be my favoured gift, as personally I'd rather give a penny for the guy (and theres plenty of them out at the mo), but the OH has bought a load of drumstick lollies so thats what the little darlings are getting.

A bunch of us turned up here at the weekend, having strolled through the early afternoon manchester sunshine (grey with a light drizzle for the uninitiated). First impression the smell of damp carpet walking in the foyer/lobby/top of the stairs bit? which made my heart sink, however as I went downstairs through the double doors, saw the bar and the brickwork I cheered up, and when I got a decent pint of black sheep in my hand from the smiling young lady who looked after us I was a happy boy. What is it with Black sheep in Manchester? everywheres selling it at the moment - Not a bad thing from what I can see as this was well kept. The room was filling up its a decent size, you have to stop yourself being distracted on the flotsam and jetsam going past (both in the water and out). I was sure one of them was Manni anyhow.. can he still have that haircut? So what can I tell you? The cooking style is the same as the previous reviews here and none the worse for it. All 7 of us ate well, The stars of the show were the Lambs Hearts which were erm awesome, the Fish and Chips - nice fish great batter, and a shellfish broth. The previously widely reported bone marrow was good, I really like that dish, the mackeral less so. A friend was very impressed with his duck shaped toast, to accompany a very nicely presented duck egg of which I didnt get to try any. We stayed off the wine, the desserts and coffee were fine the best I tasted being a hazlenut cream though a meringue looked good too. Rob who we've seen on the telly recently was storming around which we all liked, forget the carpet in the wierd lobby bit the foods great Why arent there more places like this?

David Lamb's voiceover is very funny, he gets some great material to work with in this show.

Port I come out in what my family amusingly (for them) termed a "Port Rash" where my neck becomes red all and inflamed. Takes about 4 glasses or so... problem is if its a meal where port is being served I have a tendancy to get to 4 glasses plus whatever went before.. Steven

The best thing you can do is have a charity guess the weight competition at work , cut it up and hand it out!

they must have been getting paid better than the ones I knew were Percival Coffee beer and weed to get get you through the day

Just spotted this Its on odd one as 2 of the places I would have recommended from my time in South Manchester have gone - and I would have recommended them well above some of those listed here (Palmiro and Marmalade) - how time marches on. I will always have a soft spot for 2 others Turkish Delight and Azad Manzil at which I have had good meals (but usually well oiled at the time)

Hi I only have 2 rules with fried egg butties and they are 1. They must be runny in the middle 2. You must have another piece of bread on the plate underneath to catch all the yolk dripping out giving you another buttie! Steven

I like the Trifle idea I have had some success with calvados syrup soaked boudoir biscuits, covered in a custard with a topping of whisked egg whites folded with apple puree served in small glasses. Steven

I didnt like them, the only time we ever seemed to have them growing up was in chicken and black bean sauce with green peppers which I didnt enjoy, Somehow I ended up with loads of them last year so I gave this salad recipe from Claudia Roden a try and I really enjoyed it - its just an assembly job. I think its my love of cumin that means I like the salad as a whole but roasting and skinning the peppers first makes them far more palatable Moroccan Pepper and Tomato Salad 4 Green peppers 3 Tomatoes peeled and diced salt teaspoon cumin (I use more) cayenne olive oil lemon juice lots of parsley chopped 1/2 preserved lemon (If you have one) Roast and skin the peppers, peel dice and mix with the rest of the ingredients