Category Archives: lamb

Lamb recipes

Standard

Posted by

Posted on

May 19, 2015

Posted under

fakeaways, greek, indian, kebab shop, lamb, lamb mince, persian, recipe card, salad, savoury snacks, snacks, syn free, taster ideas

Comments

3 Comments

lamb kofta with creamy cucumbers

I’ve never felt older than I did this morning, when, standing at a bus-stop surrounded by screaming kids effing and jeffing, I tutted to myself and thought ‘kids these days’. Well actually, what I thought was ‘kids these days…if I kicked the littlest one under the wheels of a bus would I REALLY be in the wrong?’. Which is a trifle worrying but honestly, they were so loud. All the conversation was happening at twice the speed I’d expect, like someone leaning on the BPM slider on an old record-player. At one point I thought they were speaking Gujarati until I made the words ‘here-man-ye-FUCKING-DONKEY’ explode through all the vocal drawls and tics. Plus half of the little scrotes were smoking, albeit they were doing that affected ‘suck in a tiny bit and exhale like you’re trying to blow out a chip pan fire’ smoking. I mean if you’re GOING to smoke do it properly, I didn’t hear one lung-rattling cough amongst them. Amateurs. I was on half a tin of Peterson Old Dublin at their age.

You may wonder why someone as sociopathic as me was on a bus – well, I had to take my dear little car in for a service. It’s a brand new car so there should be no problems and it could have waited but see, my windscreen wipers were leaving an annoying smear on the window and rather than just clean them myself, I just took the car in for a full service and asked for a new set. We’re terrible with money, what can I say. But we’ve got no debt so we’re doing something right! I had to sit outside the dealership for twenty minutes waiting for someone to open up, and then I was immediately cut up in the queue by someone with a nicotine fringe and Build-a-Bear shoes. It’s OK, I’m British, I’ll queue politely and stare at the back of your greasy head with such unimaginable fury that I’m surprised the word KNOBJOCKEY didn’t burn across your ears.

He was booking in his bellendmobile for a service too and I almost ground my teeth into diamonds at his excruciating exchange with the receptionist. See, she asked him what time he wanted to pick up the car, he replied ‘Whatever time is good for you, I’m easy’. That made me vomit gently against the back of my teeth but I held it back. She then suggested 4pm – nope, no good, he was picking the kids up. 5pm? No, he was taking his mother to hospital. 3pm? He’d be at work. Tomorrow morning? He drives a lorry for a living, he’d be away. I mean HAWAY MAN, it’s not bloody hard to give HER a time instead of trying to be a smooth bastard with your plaitable earhair and chip-fat musk. After what felt like enough time to the rubber on my tyres to perish in the sun, he fucked off, it was my turn, I signed the car over and was away before she could click her pen.

The bus, then. Awful. For so many reasons. Firstly, I like my own personal space. I don’t like sharing that personal space with someone for whom deodorant and mouthwash are part of an “alternative lifestyle”. I immediately tune into their every defect – the way their nostrils whistle when they breathe out, the way they click their teeth over every speedbump, the way they lean against me as the bus turns a corner. I hate it. I’m not perfect by any stretch but see that’s why I contain myself in a car. People don’t respect personal space but I probably take it to the other extreme – I wince like a beaten dog if someone so much as gets in the lift with me.

Plus, the journey cost me £2.20. For a distance no greater than two miles, all downhill. Had I not been worried about my lovely shirt, I could have laid on my back and barrelled down the hill like a roll of carpet. I could even have walked (shock, I know, but even I’m not fat enough to decline a walk downhill) but I would have been late for my dentist and he’s the last guy I want to piss off. That’s extortionate, and it took almost half an hour because the bus stopped quite literally every 100 yards or so to let someone off and on, with all their bloody questions taking another five minutes. The driver had all the charisma of a roadside piss and snatched tickets and cash like he was on the Crystal Maze. I don’t doubt there are exceptions but do they make all bus drivers go to a training camp to thrash all the human decency out of them? Or is it dealing with rotten human beings all day that turn them into such miserable buggers? I saw someone stumble over the word Megarider and I honestly thought the driver was going to punch her on the tit. 

Ah well. The dentist went very well – I’m not even going to write a sarcastic recount of that, because I just can’t fault my dentist. He’s lovely. He takes the time to tell me what he’s going to do and I think he must minimise anything that ‘hurts’ because I rarely feel a thing. Apparently I have animal teeth AND naturally white. Not surprised, what with all the “whitening solution” I’ve had cascaded over them over the years, am I right? If I was richer, I’d have every last tooth torn out and replaced with big fake white teeth. I know it looks unnatural but it’s the one thing about me that I’m genuinely shy about – even though my teeth are pretty decent.  Paul hides his teeth all the time too, despite having a lovely smile – but in the nine years we’ve been together I’ve never been allowed to look at the back of his mouth. The guy is happy enough texting me a picture of his balloon knot with an ‘URGENT: OPEN THIS’ caption, but his teeth? No. Weird.

Anyway, as it happens, the car came back completely free of any worries and they replaced the blades for nowt because they should have lasted longer! RESULT.

Tonight’s recipe, then:

11329947_883520991721505_840740268862043942_n

to make lamb kofta, you’ll need:

ingredients for the kofta: 900g lean lamb mince, 1 large onion, 3cm piece of root ginger (peeled and chopped), 2 cloves of garlic, 1 chilli pepper (deseeded), 1 tsp ground cumin, 2 tsp ground coriander, 2 tsp garam masala, 1tsp salt, 1 egg

to make lamb kofta, you should:

  • throw the onion, ginger, garlic, chili pepper, cumin, coriander, garam masala, salt and egg into a food processor and pulse until it makes a grainy paste
  • mix together the minced lamb and egg, and then combine with the paste mixture
  • leave to rest in the fridge for half an hour
  • divide the mixture into ten portions and roll out into a thick sausage shape – you want it to be about the size of a penis that, when presented, you wouldn’t get very excited about, and skewer
  • in a small bowl mix together a little fat free yoghurt with a drop or two of oil and add a pinch of black pepper
  • using a pastry brush, lightly coat the koftas with the yoghurt mixture
  • grill under a medium heat for around 5 minutes per side

We served this on a HEB WW tortilla bread from Tesco, plus some tomato and a giant lettuce leaf. 

ingredients for the creamy cool cucumbers: 1 cucumber (sliced thinly), 1 onion (sliced), 60g fat free natural yoghurt, 1 tbsp white wine vinegar, 1 tsp sweetener, pinch of salt and pepper, 2 tsp dill

recipe: 

  • mix together the yoghurt, onion, white wine vinegar, sweetener, salt and pepper
  • pour over the cucumbers and toss well to mix
  • sprinkle the dill over the mix just before serving

Listen: I know I go on about this all the time. But if you haven’t got a mandolin slicer, bloody well get one. Fair enough you might circumcise the end of your fingers but it’ll be worth it – you can slice your onion and cucumber for this recipe in less time then it would take you to get a knife out of the block and crack a few jokes about the girth of the cucumber. The one we use is from Amazon and is brilliant – and only £12. Think of all the time you spend crying over your onion and irregular slices. Treat yourself. It’s this or chocolate.

Better to make this just before serving otherwise the cucumber leaks its water and the sauce looks like something you might get treatment at the clap clinic for.

End on a high!

J

Standard

Posted by

Posted on

April 22, 2015

Posted under

fakeaways, indian, lamb, lamb mince, one-pot, recipe card, syn free

Comments

12 Comments

spiced lamb mince and potato aloo kheema

Firstly, a massive and genuinely heartfelt thank you to everyone for the lovely comments yesterday in response to my article about my nana. I can’t reply to them all but please know that they were read and enjoyed greatly. She’d have hated (but secretly loved) all the fuss. She was one of those people who would say she didn’t want anything for Christmas and then sit there with a face like a slapped arse until you got her present out. I’ll miss her at Christmas – we used to joke on amongst ourselves that she was like Dr Who – always regenerating at Christmas despite us saying for a good ten years that ‘we’d better not go away this year, it’ll be her last’. Ah well. Your comments were delightful, inspired and so very kind, and it made me feel better that I was able to encapsulate even the smallest bit of what she meant to me. That said, if she wasn’t currently on ice down at the morgue, she’d be tunneling halfway to China now spinning in her grave at what I’m about to show you.

I have literally become the thing I hate most. Just look.

11169720_869972836409654_2164813589689236468_o

I’m drinking a mixed drink from a fucking jamjar, like some pretentious rah-yah in one of those bars where they take a perfectly affable building, cover it in veneers and turn off all the lights so you have to read the menu by the cherry of a liquorice-papered, prison-thin American Spirit roll-up. You’ll note however that the jamjar is a proper Kilner licenced jar and I even doubled down and got the awful paper straws to go with it. Paper straws though, really – the liquid equivalent of trying to dry yourself with a cloud. Five minutes in and it’s already collapsed, so I end up sucking like I’m giving the world’s worst blowjob to both parties concerned. Don’t worry, it’ll be back to George pint glasses soon enough and we’ll only wheel out the posh stuff when it’s going on Twitter, like the Christmas china.

That’s the next point – we’re now on Twitter. The observant amongst you will doubtless have spotted the little widget there on the right displaying pictures and other such nonsense. The aim is to get you lot sharing these recipes wherever you can, plus, it gives me an outlet for my bile for when I can’t be bothered sitting at the computer trying to type with a particularly needy cat clawing away at my genitals. Follow us by adding @twochubbycubs and share share share share!

Along similar lines, I’ve just noticed that we’ve sailed clean past 2000 members, which when you think I was only bleating on about having 1000 members back in January (and take a look at that page, I shit you not when I say it’s one of our best recipes), is pretty incredible. Like we always say – Paul loves cooking (he’s learnt to, Little Mo has nothing on him) and I love writing, so this is the perfect outlet for us. The fact that so many of you like hearing our nonsense and swearing only gives us a reason to try harder! With that in mind, know that we are going to be back to full speed pretty soon – recent events have knocked us a little, but we’re still doing a new recipe a day, and you’ll get the benefit of that. We’ve got breakfast ideas, themed weeks and oops – we forgot about Europe. What are we like. So bear with us, and until then, enjoy this:

lamb kheema slimming world

Tasty. And check out the presentation, I felt like I was in a Newcastle Wetherspoons. I mean, I knew I wasn’t because I have a full set of teeth and a career, but still*.

to make the spiced lamb mince you will need:

500g of lean lamb or pork mince (or beef, for that matter – hey listen, I’m not judging you), 500g of potatoes (use new potatoes if you can get them) cut into thumb sized chunks, 1 red onion finely chopped, 2 big juicy red tomatoes (i.e. don’t be buying a pack of cheap tomatoes, God is watching and he despairs of your watery orange balls of nowt), and then the spices:

to make spiced lamb mince you should:

You’ll also need a drop of oil for the onions. If you prefer, use Frylight, but like I always say: don’t.

This recipe only took us about 30 minutes to make and most of that was the pot sitting on the hob. So what’s your excuse, eh?

ingredients for the sides: a pitta bread each (HEB if you use a wholemeal Weight Watchers pitta, which has all the taste and wonder of a side of Artex), an onion, tomato, cucumber and red chilli for the onion salad and fat free natural yoghurt, cucumber and fresh mint (or mint sauce if you’re common) for the raita. 

FULL DISCLOSURE: I don’t know if this is extra-lean lamb mince. See, it was at the back of our freezer and we did buy a load of extra-lean mince from our butcher back in the day. I think it is. If it is, then the dish is syn free. If not, use extra lean beef or pork or even turkey. OH THE EXCITEMENT.

OK, so the recipe:

  • make up your side dishes
    • add yoghurt, mint and grated cucumber together and chill
    • toast pitta bread
    • chop up onion, tomato, cucumber and finely chop chilli – combine and add a pinch of salt
    • set aside
  • get your best pan out of the cupboard – heavy bottomed (that’s the pan, not you, cheeky)
  • add the cinnamon stick, bay leaf and cumin seeds and get it on a medium high heat until they sizzle
  • add the chopped onions, cook until golden, add the ginger and garlic paste
  • add the turmeric, chilli and coriander powder and let it sweat for a moment or two before chucking in the mince and potato
  • allow to brown for a few minutes and then add the chopped tomatoes – two big tomatoes should produce more than enough water once you put the lid on and turn the heat down to a medium
  • cook until the meat is cooked and the potatoes tender – chuck in the garam masala and cook down for a moment or two more
  • serve.

Enjoy!

* I actually like Wetherspoons and don’t have a problem with them. Creative licence, alright?

J

Standard

Posted by

Posted on

February 19, 2015

Posted under

lamb, lamb joints, low syn, recipe card

Comments

5 Comments

rosemary crusted lamb steaks

Just a wee post tonight as I’m itching to find out what happened to Lucy Beale, god help me. I’m ashamed of myself.

I heard Boy George on the radio driving back and it nudged a memory out of me – I once threw my sister’s Culture Club CD down a well (apparently I lived in Amish country)– frankly the best place for it, but I got a proper telling off for it. But see now she used to do the same thing that Paul does now – hears a song, likes it, plays it over and over and over and over again. Not too bad when it’s a decent ditty but Karma fucking Chameleon? Even now the opening chords of that song transport me right back to my teenage years in a bedroom that smelled slightly of bleach and Boy bloody George caterwauling through the floorboards.

I grew up in a tiny village in the middle of nowhere, Northumberland – the type of village where a minority of the locals still pointed at planes in the sky, mouthing the word dragons with spittle on their lips. It didn’t have a corner shop (and still doesn’t) but it did have two pubs and a kitchen and bathroom centre. You couldn’t buy a pint of milk but you could buy a fabulous bespoke oak cabinet to store it in. It was a pleasant enough place to live but definitely somewhere you’d go to die rather than thrive.

My sister and I, and the other children of the village (or corn), spent most of our time building dens and treehouses. Well, I’d watch them build treehouses, I was always too fat to climb a tree and the one time I did I got stuck up there for several hours before promptly falling out, like a sleepy owl dressed in a knock-off Diadora tracksuit. Looking back, our dens were amazingly creative – a stack of pallets hidden up a tree, a stack of pallets hidden in the woods, a stack of pallets hidden amongst the pallets on the building site when they built the new houses. We lit a fire once inside one of these enclosed dens which has to be the height of stupidity, but filled with the childlike sense of invincibility we carried on, and mind it gets worse – we used a tyre as a make-shift fire-pit. How the hell we survived that I have no clue – nothing says good country living like breathing in smoke and the fumes from a singeing tyre. Perhaps we’ll be able to launch a criminal case against Dunlop in years to come for all of our defects but frankly, I don’t have Julia Robert’s three-cock-gob so I’d make a shite Erin Brockovitch.

Tell you what I can get in my gob though – tonight’s tea. Rosemary crusted lamb steaks with broccoli and pepper mash.

slimming world rosemary lamb crusted

to make rosemary crusted lamb steaks you will need:

four decent lamb steaks, fat removed – better to buy two excellent chops than four scrag-end slippers, 50g of fresh parsley, 2tbsp of fresh rosemary leaves/sprigs/fingers, who knows, one clove of garlic, 2 tbsp of grated parmesan (between four is a tiny amount, but I’d be careful and say 2 syns), 4 tsp of olive oil (again, between four, so only 2 syns each, and if you want to reduce that further, use two tsp for the crust and use frylight to oil the pan), 60g of breadcrumbs (between four, but I just whizzed up a breadbun which is one person’s healthy extra), salt, pepper and a beaten egg. Serve with pepper mash (mashed potato + egg + lots of pepper) and broccoli.

to make rosemary crusted lamb steaks you should:

hopefully you’ll have a mini-chopper – something like this will do – less than £15 and you can make healthy pesto, hummous and finely chop breadcrumbs in it. We use it a lot, but you can make do with a food processor. Chuck the parsley, rosemary, garlic, parmesan, olive oil (saving a little for the frying pan later) and breadcrumbs in there and blitz to make a pesto. Add some more breadcrubs to get it nice and crumbly.

Pop your beaten egg into one bowl and your pesto in other. Swish your lamb chop around in the egg and then in the pesto. Get your pan up to heat, the olive oil or frylight hot, and drop the chops in – two minutes or more on each side depending on how rare you like your lamb – I like mine to still be connected to its mother and with a half-formed baa on its lips when it gets turned into my dinner. Let them rest for 3-5 minutes (plate up your mash and sides) and enjoy!

The pesto might come away from the lamb, but so what? Just put it back on. This was delicious and only 4 syns max per chop, and that’s being VERY careful. I’d personally give it only two syns but I can’t be fussed arguing with someone over two syns!

Right! ENJOY. Share!

J

Standard

Posted by

Posted on

February 18, 2015

Posted under

classics, fakeaways, kebab shop, lamb, lamb mince, recipe card, syn free

Comments

33 Comments

doner kebab

Warning: this post is miserable as syn. Pun intended.

I woke up in a proper huff today. No particular reason, just I wanted everyone I saw outside of my immediate circle of friends to be immediately blinked out of all existence. Humanity seemed to be doing its bit to bring me to my knees – if I’d had a shotgun and could carry off a leather knee-length coat with any sort of panache then there could have been genuine trouble. Things got off to a sour note as soon as I checked my facebook over my morning banana – which isn’t as filthy as it sounds – and saw…

…people queueing up outside of Iceland to get a ready meal. I mean for heaven’s sake. You need to understand that I wouldn’t queue up outside of a shop if they were giving away free blowjobs and pug-faced kittens, but I can just about see the point of it if you’re desperate for a bargain. But for a fucking ready meal? I’ve seen trolleys awash with them like each one contains a mini Margaret who will come and jiggle your fat-shelf up and done to tone it whilst you watch Eastenders. I apologise profusely if there are any readers out there who queued and enjoyed themselves but I find it despairing – like Black Friday but sweatier. Plus the sausages look like an old poo in a condom, though admittedly I’m basing that on a photo that Ray Charles himself seemingly took using a potato. Nevertheless, each to their own and all that. So…

Every song on the radio into work was the wrong one. My iPod wouldn’t bluetooth up to the car music system meaning I couldn’t have my music on. Every person in every single other car on the road was driving like an arsehole – either too slow, reading their phones, or swerving all over the road trying to get their iPod to bluetooth up to their car music system. Well, honestly. I nearly ran someone over who thought stepping out in front of the bus was the best way to continue their life and then I got stuck behind a bin-lorry who had parked up in a single-lane street so the driver could have a cigarette. And you can’t remonstrate with a binman, everyone knows that. That was just the journey in.

Work was work.

Lunchtime came and by this point, all I wanted to do was eat my lunch and doze for half an hour in peace so I picked up my Thermos of bloody awful watery vegetable soup (I had nowt in last night to make something fancy) (Paul calls it care home broth) and made my way over my car in the multi-storey in Newcastle’s Chinatown. No sooner had I poured my soup when some piss-eyed old bugger tapped on my window and told me to move my car as they were doing electric works on the lamppost behind. I duly obliged, working my way through my entire bank of swearwords as I moved around to find a space whilst all the while holding a cup of soup in one hand. Having done so, I finished my ‘delicious’ dinner and was about to nod off for twenty minutes when what sounded like the entire country of China paraded through the street below, banging drums and making noise. They were practising the Chinese New Year march and it was like being under attack. I would have had a more restful half hour if I’d managed to set my face on fire with the car lighter. Dejected and tired, with a fetching orange stain on my shirt from where I’d jumped the first time around, I headed back in.

But no! The joy didn’t end there. Work continued being work. Over the rest of the day I managed to drop my pass into the toilet when I went for a piss and then drop it again down the stairs on the way out of the building. I also managed to leave my car parking ticket on my desk at work, meaning I had to go back for it, and then, the final insult, I got stuck behind the only AUDI driver in existence who DOESN’T think they need to go 150mph in their shite company car who was tootling merrily along the 60mph road at 30mph where the bends and hills precluded any overtaking. I like to think she at least heard the sound ‘UUUUUUUUUUUUNNNNNNNNNT’ as I finally overtook. 

Anyway, I’m home now. Deep breath. I appreciate that this entry is one long moan but I needed it, and now I feel better. Here’s a recipe for doner kebab. Normally I’d shy away from a doner kebab, believing it’s only really suitable for soaking up bile and half-digested carrot before promptly being upchucked in a technicolour yawn by some drunken trollop in the Bigg Market before she settle downs in an alleyway for a foamy piss and regretful sex. A tortuous example. But you get my drift, it’s not exactly classy fare.

10974427_838032809603657_8143722105898714892_o

to make doner kebab you will need:

500g of extra lean lamb mince, 1 tsp of oregano, 1/2tsp of thyme, onion powder, garlic powder respectively, 1/4tsp of cayenne pepper, 1tsp of salt and some black pepper. Listen, if you don’t have onion or garlic powder, no need to shit the bed, just use fresh onion and garlic chopped fine. You can use a tiny bit of flour to dry it out if your lamb is particularly wet. Syn that though – 25g is four and a half syns but a) you’ll not use that much and b) you’re not eating the whole lot, so don’t worry about it too much. Eat it in a pitta bread – weightwatchers wholemeal pitta (x1) is a HEB. You’ll need whatever salad you want in there.

to make doner kebab you should:

preheat the oven to 180degrees. Chuck absolutely everything into a big old bowl and mash mash mash with your fists. Imagine you’re punching the face of someone you hate, or you’re trying to birth a cow against the clock. You want that mixture smooth, not lumpy because you couldn’t be arsed. No excuses. Think of the body magic. If you sweat and it drops in, just reduce the amount of salt you add. When you’ve got it so smooth and well-mixed that you want to take a picture and show it to the neighbours, stick it in a parchment-lined loaf tin and cook in the oven for around 90 minutes. After 45 minutes, turn it over and skim off any shite that has oozed out. Once cooked, take it out, let it cool, slice it thin. 

Now, stuff it into your pitta with as much salad as you want. Because I’m not very exciting, I just went for spinach and tomato and onion with a raita made from fat free yoghurt, mint and a bit of garlic. Whoo, right? You could have an extra pitta for five syns more and who is going to know? I’m not telling anyone, I’m still in a bad mood!

Enjoy. Goodnight.

J

Oh: before I forget! Thank you all for your comments, we really do appreciate and love each one. Don’t be discouraged if we don’t reply (we always try to) – I sit in front of a computer all day and once I’ve typed this up, I normally turn off the computer and concentrate on relaxing or teasing the cat. But we thank you all 🙂

Standard

Posted by

Posted on

January 23, 2015

Posted under

airfryer, beef, beef joints, classics, lamb, lamb joints, low syn, pork, pork joints, poultry, recipe card, syn free, whole

Comments

2 Comments

the sunday roast

Right – a heads up, which may be a bad choice of words for the little bit of explaining that I’m going to be doing – this blog post might be a little saucy. Oh my! Skip the next lot of paragraphs if you’d rather just get to the good bit.

You have to be super careful typing our blog name into google. Why? Because it can bring up a lot of filthy results if it is incorrectly spelled, just like one slip of the keys can make a weekend in Scunthorpe altogether less palatable. Thanks to the traffic we receive to the blog, we’re number one if you search for ‘chubby cubs’ but if you look down, there’s a fair few blogs that aren’t quite for vanilla eyes!

So let me explain the name of the blog – the two and the chubby bit is obvious, we’re a couple of gentleman of generous scale. But the cubs bit might be less obvious. See, in the gay world, aside from all the rainbows, magic dust and blistering fisting sessions, there’s a tendency to group male types by an animal name. Breaking them down, very very loosely, and tongue completely in (bum)cheek:

bear: a bear is a more masculine looking bloke – bearded, hairy, generally stocky or fat, normally has a wardrobe full of plaid shirts, fan of Kate Bush;

cub: a younger version of a bear, generally equally hairy, more stereotypically masculine in traits, might order a Guinness in a pub rather than a blue WKD and a fingering;

otter: more difficult – because not all bears are fat, stocky and of course you get people in all different shades, a thin hairy bear might be described as an otter. Presumably because he is generally ‘otter than most people under all that hirsuteness;

chicken – which became twink, I think – a young, attractive, usually slender or physically fit slip of a man. Again, very generally speaking, perhaps camper than most, more effeminate.

Of course, all boundaries are meaningless and it’s also a rather outdated way of looking at things – being able to grow a beard and light a cigar without coughing your lungs up doesn’t make you more masculine, whereas knowing the lyrics to every Alcazar song in Swedish and English doesn’t necessarily make you less of a man. Well…

Our problem is – we’re almost at the tipping point where we’d probably be classed as ‘bears’ rather than ‘cubs’ because we’re getting on, but frankly two chubby bears doesn’t scan right. Two Busomesque Bears? Two Beefy Butterballs? Actually, I quite like that one, but fuck me our porn warnings would skyrocket.

Oh, as an aside, those girls who seem to only have gay men as friends? Like my ex-flatmate who exclaimed we could go shopping together and sort each other’s hair out? She got short shrift. But they have many sarcastic terms too – fruit flies, fag hags, queer dears…

That’s enough of that, anyway. Speaking of beef, here’s dinner this evening – a proper roast dinner!

10321597_824478984292373_8805796571333583561_o

to make the sunday roast, you should…

I don’t really need to break down a recipe, because it’s all a sum of its parts, but this is more to show you can have a big bloody dinner on SW and not lose out. Broken down:

  • roast beef – syn free joint from Tesco’s reduced bin – reduced from £9 to £2, and bloody lovely!
  • broccoli – steamed
  • peas – tinned
  • carrots and parsnips – done in the Actifry with a tiny tiny bit of oil
  • mash – sweet potato and normal potato mashed together
  • turnip – it’s the singing turnip from this recipe
  • roasties – we tried to do the Oxo roasties that everyone bangs on about and got it wrong, so we’re going to do them another time and post a recipe!

Now you could have gravy – 100ml is 1.5syns, which is bugger all, but don’t drown your dinner in gravy, it’s terribly common. Paul puts mint sauce on his beef and I end up wincing my way through the meal. But he cooked tonight’s tea so he’s let off with love.

J