Currently watching Hitlers Inner Circle on Netflix. Brilliant documentary/drama series. Like watching the US news

The exception to this is the 50 best gastropubs as it’s judged by the industry and professionals, and the standard in the top 100 is insanely good. The food awards Wales though is 50% good places 50% shit.

Yup… annoyingly ridiculous

Good luck with the next phase glad you’re moving forward. I’ve been following cafe Denise on Instagram and the food looks absolutely amazing.

All good mate, thank you. We’ve had a busy summer for once, hoping it continues into the winter. Are you still at CafeDenise?

I’m 100% behind keeping that cunt out of power

Not exactly something to be proud of. Being involved with those crooks!

Right wingers and their grifting

I full y understand the can’t be bothered to cook. It’s a task. This dish was always a good go to for us, minimal effort, few ingredients, little washing up and everyone enjoyed it. I always use a good glug of olive oil at the start, more than you’d think is enough. 👌

We actually had it last night for dinner, with some beef meatballs and a salad on the side (I could do with losing a stone though mind)

If you have enough for the next day, add in some capers, olives, maybe a bit spice, basically a different dish.

We’ve been cooking this at home for years, the kids loved it, we keep the left overs for the next day, and you can have anything you want on the side to go with it. We’ve had fish, meat, salads etc and batch cooking something can save loads of time.
www.jamieoliver.com/recipes/toma...

I wouldn’t recommend doing that with dairy alternatives, vegetable oil based “cream” cant be good for you. Look a Mediterranean cuisine; add some good quality proteins and plenty of slow release carbs and extra virgin olive oil. Nothing wrong with being thin if it’s from a balanced diet

Thank you. I have an uncle that has had dairy and egg allergy, he’s had loads of issues over the years. Veganism has helped him a little bit as he now describes himself as a meat eating vegan. Definitely helped kitchens understand the complexity of his allergy.

We used to use Worcestershire sauce a lot, but have scaled it back for this very reason. We’ve been switching over to Henderson Relish, get a similar result taste wise without the anchovy. I’ve also started asking what people fancy and take it from there rather than deciphering a whole menu

With yours, mushroom and anchovy are easy. The question I would ask would be whether you’re allergic to natural citric acid, such as lemon juice, as we use a lot of lemons in our kitchen. Communication is key. Having a list doesn’t help us as we can offer alternatives, especially if it’s gluten