Author Archives: chubbycubs

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February 17, 2022

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recipe card, soup, travel

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recipe: winter minestrone

Winter minestrone awaits you – a cheery bowl of absolutely lovely soup, but before we get there, two things!

I know, I know – but we must remind you that our new cookbook DINNER TIME is coming out soon! May 26 – and it is glorious. You can order it here – thank you!

Secondly, this is a holiday blog, so please forgive the length – not often I can say that. If you’re hungry, just scroll as quick as you can straight to the food photos. I won’t hate you for long, promise. Get to wheel out a fancy banner though! Oh it’s been so long.

I’m going to make you a promise on this one: I shall post part one today and part two next week in a break of tradition of me posting the later parts of a holiday trip two years after I’ve been. It’s a bad job when you go to revisit your past frolics only to find the country has a new name and redrawn borders. Still, twochubbycubs go to Formosa does have a lovely ring, doesn’t it? On that note, the rest of the NC500 posts are back in the queue to appearing soon, only ten months late. I know, I’m utter scum.

We’re cheating a bit calling this a holiday entry really because:

  • it was a work trip to see our lovely publishers which we somehow managed to spin into a four day adventure;
  • it’s London – we were only there but two weeks ago; and
  • I’m not writing it chronologically this time, only the highlights, otherwise we’re going to get stuck on me telling you about the crisp selection on LNER for 2,000 words and nobody needs that in their life. (edit: yeah don’t listen to that last one)

Though that said, turns out no crisps on the LNER journey because our publishers had put us in standard and sat us apart for good measure. We aren’t fussy bitches though – we only travel in first class if we can get a cheap upgrade and purely so we can rinse them out of sandwiches and coffee – but sitting apart on what we thought was going to be a packed train wasn’t going to be fun. We nipped to the ticket desk to enquire how much it would be to upgrade our tickets only for the lady to laugh (in a nice Geordie way) and inform us that it would be £180 extra, each. At that price I’d expect to not only drive the train but take the driver back to our hotel to test my own shunt limit.

We sloped back to wait on the platform and to chance our arm in coach C, where we were told there may be some unbooked seats together. Luckily, after pushing a few old folks out of the way there were indeed two seats together however they were opposite the most ‘Hi, I Study Philosophy at Durham University’ person you could ever wish to meet. The type whose volume is always set to vociferous and for good measure, doesn’t so much elongate their vowels as take them to a country road and strangle them until the light leaves their Is. It would have been quicker and quieter for her to get on the train intercom and share her ‘faaaaaabulous dining experience‘ with the rest of the passengers all at once. I don’t think we had made it over the Tyne before I switched to an individual seat a few rows back, leaving my poor husband to die inside on his own. You must understand: it was either that or I took the tiny emergency hammer from the window, clawed out my eardrums and deposited them both in her oaaaaaat-maaaaaaaaaaalk laaaaaaaaaaatte.

winter minestrone

Taken four minutes after leaving Newcastle

The rest of the journey passed almost without incident save for a drunken bloke who appeared from the toilet after Newcastle and started bellowing about needing to be let off at Durham, despite the train not stopping there. He had seemingly taken the view that the best way to remedy this vexing situation was to wander down the aisles shouting ‘DURRUM’, ‘NEED DURRUM’, ‘GOT TO GET TO DURRUM’ before a kindly train guard took him by the elbow and, if there is any justice in this world, hopefully pitched him out of the train door onto the tracks post Darlington.

I’ve never longed for a cup of tepid, over-brewed coffee and an adjustable headrest more, honestly.

For the first two nights of our four night adventure we were staying back in the Premier Inn Hub by Kings Cross, where we had stayed only a couple of weeks prior. I had hoped the staff would have been waiting for us by the door to slap us on the back and welcome us home but instead we were given a room in the basement without windows and a bed you’d struggle to scratch your arse in without turning on the shower. Despite Paul’s weight loss we remain a significantly heavy coupling but actually, after some minor grumping and generous lubrication, we settled in just fine. We did try once more to order a drink from the bar (after a previous experience defeated us) but they had somehow managed to outdo themselves with the bartender who looked utterly mystified when we asked for a gin and tonic.

After some gentle persuasion and once another member of staff had nipped over to change his batteries, he managed to pour a single shot of gin into a glass followed by eight litres of tonic. Given how proud he looked I didn’t like to mention I’d ordered a double and so we left it at that, though we won’t be troubling the bar again any time soon lest smoke started pouring from his ears. That’s my job!

We woke bright and breezy enough on the Saturday and rushed straight to our first bit of fun, which Paul had rashly booked the night before: Otherworld in Hackney. I say rashly because the concept of Otherworld revolves around virtual reality and with barely a set of working eyes between us, it was always going to be a risk. I can’t see without my glasses and Paul doesn’t so much focus on a subject as take in the view around it at all times, but gamely we pressed on, me ever thankful for the fact my rucksack contains at any given point about eighty-seven pairs of contact lenses which I always immediately forget about. Quick stop to model.

Turns out if you stick me in a jumper and hat from Don’t Feed The Bears and make me smile, I look like a 19 year old again

After a quick coffee at an arty little coffee-shop (honey, spelt and imagination muffin served with a mist of coffee) we were ushered in to what looked like somewhere you’d go for a colonic irrigation, all smooth glacial pods and people dressed in sterile white. A short health and safety briefing and an explanation of how it all worked (all of which I paid no attention to because there were shiny lights to look at) we signed our waivers and entered our individual pods. A very expensive headset awaits you and once the pod is sealed, you’re away to a virtual world.

To be clear: you are by yourself in your pod and the pod is shut to everyone else. By writing that I make it sound like a wankatorium and it isn’t, but it did alleviate my anxiety about having a headset on and feeling vulnerable with people around me. If that is a concern you share, fret not, it’s all very safe. The schtick is that you’re transported to a virtual island to walk around on – you can see a digital avatar of other players and you can hear members of your own party chuntering away too. That’s the theory – in reality they forgot to close our mics so some poor quartet of girls ended up sharing our sound channels and were treated to Paul and I screaming and shouting (unaware) for a good ten minutes before we overheard one of the girls shakily asking a member of staff for help. Nevermind, we were having fun.

The island is populated by various VR games which you can play together and, after five minutes of watching Paul swat at a wall instead of killing zombies and then turning on the spot for five minutes like a lazy Susan clad in too much denim, we agreed over the microphones to go our separate ways. I spent the next forty minutes chopping fruit, dancing like a loon and playing with a radio I found in the virtual world and had a great time. Paul indicated afterwards that his experience was equally as fun though I remain fairly certain his consciousness is still in the cloud trying to figure out how to open a virtual door. We reconvened for two cocktails afterwards which were included as part of the package and agreed it was all excellent fun. Would cheerfully recommend, even if you have funny eyes like Paul. That’s mean I know, but if I had a pound for every time he looked angrily at me for making those jokes, I’d have 50p. Anyway, for £66 for about 90 minutes of entertainment and four excellent cocktails between us, it was really bloody good value. You can investigate it for yourself here, though obviously finish the blog article first.

winter minestrone

Only photo we got of the place, which also includes the wrinkles caused by the headset

We had planned on heading to the National History Museum so I could have somewhere new to look bored and disinterested but realised our fatal error when we arrived to find queues upon queues of harried looking parents shouting at their children. Half-term and worse still, there were so many posh children milling about having a break from the nanny that we just couldn’t entertain joining the queue. You know it’s going to be torture when you can’t tell if the parents are shouting for their children or their dog: come along Rex, come along Rover, has anyone seen Marcus’ poo-bags, that sort of thing. I’d have thrown myself under a bus had Paul dug his heels in but luckily he saw sense so we elected to just go for a wander instead. That’s one of our favourite things to do on holiday: ramble about with no sense of direction and see where we end up. Rather like writing this blog, as it happens.

Not bad for fifteen years together I guess

We had lunch in The Magazine near the Serpentine (I had baked beans on toast, though it was actually stewed chickpeas on sourdough bread because of course it was) and then had a stroll around Hyde Park. There was a giant relay race taking place which we only realised when someone blew a whistle at us to get out of the way. We apologised for being Northern and moved on. This did mean that for the next half hour we had a sea of folks running towards us with expressions as though they’d shat themselves which provided some comedy and we chortled and tittered until we finally made it down to Soho and into the Duke of Wellington. For those unfamiliar, it’s like a virtual reality Jacamo showroom but with added beard oil. We love it.

Though you’d struggle to gauge Paul’s enjoyment as he was sitting with a face full of woe – turns out his knee was playing up, presumably with the shock of walking further than the distance to his car of a morning. Being a loving and warm husband I immediately offered to go to the nearest Boots to get him a knee support (and to have a gander around Dignitas’ website given he’s clearly on the way out) and ten minutes later, with that helpful and caring smile of mine, I handed over an ankle support. Buy at haste, repent at leisure. How we giggled as I left my pint for the second time and schlepped back to Boots, taking a moment to really chuckle to myself at the fact I’d hurled the receipt for the ankle rest into the bin the first time around. You can understand my confusion, I usually just rest my ankles on a workman’s shoulders. Proper support acquired and handed over, Paul gave the occupants of the pub a cheap thrill by rolling up his trousers and slipping his brace on. I was all for the show, but the sound of people spitting their Carling onto the floor was a damning indictment. Despite several of my emergency paracetamol and ibuprofen, the headache caused by Paul going on about his knee didn’t shift and so we Ubered back to the hotel to let him rest.

winter minestrone

Eater von Teese

Twenty minutes later I was terribly bored of sitting in the hotel (plus we had a further engagement) so it was a quick kick to his patella and we were off to the next activity, the Revenge of the Sheep escape room at ClueQuest, just off from Kings Cross. To write about an escape room is a tricky business as you don’t want to give away spoilers, so I promise to keep my fingers on my lips here. Before going in we were discussing how difficult it must be to summon up the enthusiasm to be a room host – it’s usually the same schtick each time (with some excellent exceptions) and I confess to becoming a little jaundiced about the whole thing. I would love to be able to sign a disclaimer before a room to mutually agrees we:

  • will not take the ceiling apart (because we’re not idiots);
  • we won’t move the heavy furniture around (because we’re fat and lazy and it’s all we can do not to take a breather the second we enter the room); and
  • we know that if there is a fire we can actually leave instead of being entombed in the room to turn into smoking pools of fat (see rejoinder to point one, above).

But, no, the dance must be danced every time. However, presumably to shut our big fat mouths, our host was brilliant – very energetic and fully into his role to the point where we were smiling and joking with him, which is entirely unheard of with Paul. The room itself (remember no spoilers) revolves around stopping a machine that turns people into sheep. You can imagine the vein on my forehead pulsing as I tried desperately to get my sheep pun in before the host, but I failed. We didn’t fail the room though, escaping with a few minutes to spare. It was a brilliant bloody room too: full of clever, unusual puzzles and some excellent props.

Escape rooms have really upped their game of late and it shows: gone are the days of reading a clock on the wall to get a combination code and acting surprised when the UV lights come on (though UV always gives me a moment of terror anyway, lest the host looks through the camera and assumes I’ve been messily eating a Fruit Corner). I’d show you our winning team photo but I look fat as butter so you can do one. The room cost £60 and you can book online here.

Buoyed with the sense of accomplishment that can only come from shouting at one another amidst the threat of ovine armageddon (and I can’t begin to tell you how tired I am of writing that sentence in my recaps) we jumped into another Uber towards our next activity. But would you look at the time? Let’s pick up part two next week. Spoilers: Paul got taken up the Old Kent Road, I spent an hour with a pipe-smoking genius and we watched silently and bereft as a lady tried to replace an alien’s heart. Those old chestnuts, eh.

winter minestrone

The star of the show: winter minestrone, delicious, quick and tasty

winter minestrone

The real beauty of winter minestrone is that you can chuck anything into it and it’ll still be good

winter minestrone

Oh hello sexy bowl of winter minestrone!

To the winter minestrone then.

Print

winter minestrone with garlic bread

Prep

Cook

Total

Yield 8 servings

We have been trying to find a halfway decent minestrone for bloody ages and whilst it may not be the most exciting recipe ever, it is one of our favourite soups. Luckily, Ina Garten of all people came through with the goods and whilst we have changed a few bits to make it a little lighter in terms of calories, I can confirm it's delicious. It also freezes really well. Give it a go!

Calories are worked out via the NHS app and are approximate, so make sure you double check if you're not sure.

Ingredients

  • 100g bacon medallions, diced
  • 2 brown onions, finely diced
  • 3 carrots, peeled and finely diced
  • 3 stalks of celery (you guessed it, finely diced)
  • 1 sweet potato, peeled and diced
  • 4 cloves garlic, crushed
  • 1/2 tsp dried thyme
  • 2 tins chopped tomatoes
  • 1 tin cannellini beans, drained
  • 1 tin of butter beans
  • 200g dried macaroni
  • 250g baby spinach
  • 250ml white wine
  • 2 tbsp green pesto
  • 1.5L chicken stock
  • 1 bay leaf

Instructions

  • spray a large pan with a little oil and place over a medium heat
  • add the bacon and cook for 6-8 minutes until lightly browned
  • add the onions, carrots, celery, sweet potato, garlic and thyme, stir and cook for 8-10 minutes until the veg is starting to soften
  • add the tomatoes, stock, bay leaf and a pinch of salt and pepper to the pan, bring to the boil then reduce to a simmer and cook for 30 minutes
  • remove the bay leaf, then add the beans and pasta and cook for another 10 minutes or so
  • add the spinach to the pan and stir, and cook until wilted
  • add the wine and pesto, stir and serve with garlic bread

Yeah we aren't going to give you the recipe for garlic bread, it's bread rubbed with garlic topped with cheese. Ah bum.

Notes

Recipe

  • we sped up this recipe by using the pre-chopped bags of vegetables from the supermarket - not necessary, we're just bone idle
  • add some chilli flakes to make this more of a winter warmer, and then die inside for saying winter warmer

Books

  • our new cookbook - Dinner Time - is simply amazing - we've seen the first drafts and it's just incredible - you can pre-order here!
  • our second cookbook Fast & Filling is all about fast recipes that fill you right up: order yours here! 
  • our original cookbook is still a stunner and has another 100 recipes to help you out: click here to order
  • even our planner is awash with recipes - 26 recipes plus all your planning needs: here

Tools

  • we have finally found halfway decent freezable soup containers - rejoice - find them here

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as thanks to Paul's love of an Uber and my love of sitting, we're in debt to the tune of £16,000,000 to every bugger with a Prius or Skoda Octavia in London

Courses soup

Cuisine minestrone

Looking for another soup recipe to keep you warm of an evening? Try our chicken soup for the soul! Click the picture to go straight there!

It’s going to be a long, long way down…

Jx

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February 10, 2022

Posted under

pork, recipe card, retro

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retro recipe: party ham pâté (microwaved, but not really)

A huge thank you to everyone who has pre-ordered our amazing new cookbook – twochubbycubs: dinner time launching on May 26 2022! We are super excited to finally show you the fruits of our hard work, and it really makes us smile when we have your support! The price has already dropped so if you’re holding out, now is the time to buy! You’ll get the cheaper price if it drops again! You can order it here – thank you! Also: we are out of action for the next couple of days doing Book Stuff – the next blog will be Wednesday – we haven’t died.

We need to get this out of the way right from the get-go – this party ham pâté looks absolutely disgusting in the recipe book and the fact that the author microwaves it is absolutely beyond me. As you can see from the photo below of the original recipe, it looks like what you’d imagine Satan’s sphincter to be. It reminds one of something you’d use industrial strength Bazuka gel to burn off a limping horse’s foot. It is the kind of party dish you’d wheel out only if you wanted your guests to leave with scowls and for one of them to kick your dog in anger on the way out.

So, of course, we must try it. As you may have guessed by the subtle clue in the title, this recipe comes from ‘The Book of Microwave Cookery’ by none other than our good friend Sonia Allison. I ordered the book because the idea of a book devoted to microwave cookery delighted me and it was only after receipt that I spotted Sonia Allison was behind it. I mean, of course she was, there was seemingly a few years in the eighties where she was a veritable doyenne of hosting parties and writing recipes.

I’m experiencing strong Baader–Meinhof effect with this woman: I’ve seen her name once and now she’s everywhere, filling every conceivable cooking niche. I half expect to go for a crap and pick up some of the bathroom shiterature we have scattered about only to find her face walking me through 100 recipes for entertaining in the Khor Virap Monastery or 87 billion things to do with boiled eggs. She was certainly comprehensive.

Speaking of comprehensive, don’t you agree I make a wonderful Fanny?

The book does promise an awful lot – the cover is awash with interesting looking dishes that I refuse to believe were made in a microwave, including a lovely looking coffee cake and an elegant gateaux, though there’s scant reference to these in the book so I fear it may have been a bit of a bait and switch: stick a microwave in the background of a pre-prepared spread. I’m not saying you can’t trust Sonia but there’s clearly shenanigans afoot. More mysteriously there are five dessert glasses filled with a luminous purple slop that looks like something you’d scrape from your bumper after a drunken drive in the country which are entirely missing from the recipes.

There’s a whole chapter devoting to cooking safely with the microwave where Sonia walks you through exactly what a microwave is with the deft touch of someone who is also scrabbling together 100 Marmite recipes on the side (not even kidding there, I’ve got it in front of me). She does go against all accepted safety knowledge by stating you can put metal skewers in the microwave with no ill-effect, which is a nonsense. I once left a teaspoon in a cup of tea I was reheating and accidentally opened a portal through to 1992 – I could see Past James. Should have shouted through that he’ll end up doing alright and looking fit.

Perhaps my favourite writing touch from the whole book is the way she will start every single chapter with the same schtick: a dramatic declaration that using the microwave really serves no benefit and it does nothing a conventional oven and hob can’t do, before having herself an epiphany by the end of the chapter and crying out that she couldn’t believe she was so foolish. This is endearing at chapter three and vexing by chapter fourteen. She’s the 80s author equivalent of Troy McClure in The Simpsons slapping his cheek and looking shocked.

One thing I do love though: she thanks her scientific husband for his constructive advice and guidance, which I think is beautiful. Those who have read our books may have realised that Paul and I struggle with the romantic love-letters to one another at the back of the book. We are told to be mushy but if we were being honest, Paul’s note to me would be to thank me for staying out of his hair and mine to him would simply be a photograph of my guilty face with ‘WHAT AM I LIKE’ in cerise Mistral underneath.

To be honest, I do feel a bit mean reading these old cookbooks and scoffing because at the time they would have been an invaluable resource I’m sure, and plus, who is to say that in thirty years time someone won’t be reading our recipe books and chortling at our air-frying ways and crazy ingredients? Hell, it’ll probably be me doing it. Hi Future James, glad you made it through the bad weather, you’re looking fit!

The good news with this party ham pâté is that Sonia reassures us it is ‘an excellent recipe for slimmers’, presumably because you’ll spend most of the evening dry-heaving and pulling your lips back like a snarling dog at the thought of eating it. According to Sonia, for added piquancy, half a clove of garlic could be added. To 800g of ham. She was a wild one for sure! Saying that in the hints and tips bit at the very back she does coyly give a guide on how to microwave ‘body lotion or oils’ so maybe those dinner parties were a hotbed of filth after all.

I confess though: I did try following her recipe to the letter – which was difficult as I only have a normal microwave whereas she seems to be cooking in something you could climb inside for safety in the event of a nuclear war – and it was awful. When a recipe warns you that the edges will brown but this will have ‘no effect on taste or texture’ a warning sign should shoot up. Sonia also suggests using cling film in the microwave, which I did to no real ill effect, though it meant posting myself outside the microwave door lest it burst into flames.

With one ham entirely wasted, I tinkered with the recipe to bring it in line with a more ‘doable’ option at home. I have kept the ingredients largely the same, adding only a couple of modern touches to up the flavour a little. Finally, you can bore off if you think I’m spending time cutting a boiled egg just so for decoration like she did – slicing those pimento olives you see in the picture almost finished me off. To the recipe then!

party ham pâté

As you can, the original party ham pâté wasn’t a looker!

party ham pâté

But with a few tweaks, the party ham pâté can be made delicious!

party ham pâté

And when served with piccalilli and decent bread, the party ham pâté is really quite good

party ham pâté

You want chives with your party ham pâté? Then you’ll smoke a whole PACKET of dried chives

Print

party ham pâté

Prep

Cook

Total

Yield 4 big portions

As discussed at length above, Sonia Allison's microwave party ham pâté is a surefire winner at the dinner table, as long as you change the ingredients, method of cooking and presentation style. But if you follow a recipe and change all the ingredients, method and delivery, is it the original recipe? Or your own? Either way, if you stick to the original method you'll be left with a Ship of Faeces, I guarantee.

This makes enough for four giant portions and if you do as we did, it goes really well with bread and piccalilli. As ever, calorie counts are approximate.

Oh: although Sonia feels the need to decorate the top with eighty-seven keels of dried chives, you absolutely shouldn't. I sneezed bringing this to the table (it's OK, we're among friends) and thought I was at a leprechaun's wedding. If you must adorn it, try just a sprinkling of fresh chives.

Ingredients

  • 800g unsmoked gammon joint
  • two large white onions
  • two cloves of garlic
  • three large eggs
  • thirty olives stuffed with pimento
  • salt and pepper for days
  • 25g parsley (fresh is better)
  • one teaspoon of dried sage

Instructions

You will need a food processor / blender for this recipe - see notes if you don't have one

  • cook the ham as per the instructions - we use our Instant Pot - about twenty five minutes on high pressure and the whole thing is cooked and ready to shred
  • blitz the cooled ham in a food processor until very fine indeed
  • do the same with the onion and garlic and combine with the ham
  • stir the eggs into the mixture with a really good pinch or two of pepper and one of salt (don't add too much salt, the ham is already salty) together with the pepper and sage
  • grease a loaf tin - and really go for it mind you - and then press the mixture in and cook for around an hour on 170 degrees or until the egg has cooked through
  • allow to cool and adorn with the sliced pimento olives and whatever else you want
  • slice and serve

Notes

Recipe

  • you could do so much with this - add curry powder for a bit of spice, chopped egg rather than beaten, different herbs and spices and all that
  • not got a food processor - shred the ham with two forks as much as you can instead - it'll be coarser, but so am I

Books

  • our new cookbook - Dinner Time - is now available to pre-order and we quite honestly believe it is the best one yet - you can pre-order here!
  • our second cookbook Fast & Filling is all about saving time and eating well: order yours here! 
  • our original cookbook will also tickle your pickle with 100 slimming recipes: click here to order
  • and if you're looking to track your dieting successes, then we have a gorgeous little planner: here

Tools

  • we have silicone loaf tins and they work superbly as you can just plop the food straight out - the ones we use are cheap on Amazon nearly all the time and can be found here

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as I just wanna dance with somebody, I wanna feel the heat with somebody, and frankly with energy prices the way they are we need all the money we can get.

Courses retrorecipes

Cuisine snacks

Got some leftover ham? Chuck it in our cheese and ham quiche from 2016 – click the picture to be taken straight there!

There ain’t no way that I’ll make do with anything less than I’m used to!

Jx

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February 6, 2022

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book

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new book to pre-order: twochubbycubs: dinner time!

BIG NEWS!

After months of being squirrelled away, variously in the house, Scarborough, London and hotels, Paul and I are pleased to announce our third cookbook, twochubbycubs: dinner time is coming soon – 26 May 2022 – and is available to pre-order right now! Simply click on the fabulous cover below to be whisked straight to Amazon to order your copy! For a little more detail about what the book is about, look below!

twochubbycubs: dinner time is a book absolutely rammed full of new recipes focusing on the one meal that matters most – the evening meal! Now listen, if you’re one of those normal people who call dinner ‘tea’ then we are right with you, but if we put out a book called ‘twochubbycubs on tea’ some people might get the wrong idea. Cracking weight loss path though. But no, dinner tends to be the meal that everyone plans for the most, brings people together, the one meal you’ll buy the good ingredients for, the bringer of comfort on dark days and delight on sunny ones. It’s OK, I got goosebumps too.

As you would expect from our book:

  • there’s plenty of vegetarian recipes to get your teeth into;
  • the recipes do not use crap like artificial sweetener or margarine to be low-calorie – they’re just good, decent recipes using proper ingredients;
  • all the meals are easy to cook – nothing complicated, just clear instructions for delicious food
  • there’s so much ‘us’ in this book that it’ll feel like you’re sat down with us for dinner, you poor sods;
  • there’s actually more than 100 recipes in there – I included my fudge recipe as a bonus, and we’ve got you covered with over twenty ideas for sides to go with your dinner too; and
  • listen, if you loved the last two books, you’ll adore this one!

It’s currently £20 on Amazon, but that’s the price that all pre-orders get set at – as more people order it, the price will come down, and then that’s what you will pay (on release) – so don’t be put off by the £20 tag!

We really couldn’t be prouder of dinner time – and we would love your support! So if you know someone who has our book, tell them about the new one – and if you see any of our posts on social media, be sure to share them!

Love you all,

J&P

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February 3, 2022

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pork, sausages

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recipe reacharound: sausage stroganott reloaded

The reacharound this week falls to our sausage stroganott supper from 2016, when we both had ice on our feet and a love of alluring alliteration apparently. That blog entry is a corker, even if I do say so myself, detailing a day we spent in Iceland, traipsing around the spitting geysers and turning blue on a flight of stairs. There are parts that seem almost an abstraction now: tourists all rammed into coaches, people sitting down with strangers for dinner. Hopefully this year will see more travel, even if it is forever tainted by the angst of someone coughing near you and not knowing if you’re going to end up hissing away on a ventilator. Anyhoo.

Those who enjoy our photos on Instagram may have noticed a small change in my husband of late – and I’ve certainly referenced his weight loss a few times on here. To that end, in the spirit of a reacharound and also wanting to give my wrists a rest from typing, I asked him to write a blog article about his weight troubles. He duly did, and ever one for detail, somehow managed to spin it out over 8,000 words. I can’t exactly criticise: I’ve never managed to type up a holiday blog without spending 2,500 words detailing my trip to the airport, taking in some random tut about shoelaces and eighty-seven allusions to sucking off truckers. However, you mustn’t fret: despite Paul having a face that has never been knowingly troubled by a smile, he’s actually a very funny writer. If you don’t like the thought of my husband guiding you around his fat bits, scroll quickly to the photos of the food. For everyone else, here’s Paul.

Alright! It’s me, Paul! Don’t worry, I’m not dead. I’m gonna tell you all a story about me. I apologise if some of this you’ve already heard!

I really wanted to avoid calling this whole thing a story about my “JoUrNeY” but there really ain’t any other word for it, so indulge me this one time. I know, I know. I’m typing this all out in the middle of one hell of a health kick so I’m really hoping that by doing so it’ll be one more nudge to keep me going.

See, I’ve always been fat. Always, for as long as I remember. I know I’ve said this before but my earliest memory is creeping downstairs (I would’ve been about 2-3 I think) and filling this small, green plastic bowl with chocolates and biscuits from the cupboards (and then tuning in for  watching ITV Schools. Remember those? I loved ’em). Even when I was at nursery I knew I was fat and was self-conscious about it. Our nursery had a swimming pool (don’t be fooled, I’m common as muck) and I can remember not wanting to go into the water because I just knew I was too fat. This you can then copy and paste for the next 34 years. It’s only after you lose weight that you realise just how being overweight impacted on every single part of your life, and it’s quite sad for me that for nearly every milestone I can recall, my weight has factored somewhere in it.

Now, before I start, I don’t want this to sound like it’s turning into fat shaming or anything like that – my experiences are my own and this is in no way meant to shame anyone into wanting to lose weight. We all have our own reasons for doing what we do and being what we are, and this is mine. Please don’t read this and think that I’m judging anyone at all for anything because I promise I’m not. This is just my journey (oh fuck I said it again) and my reasons and justifications and experiences are all unique to me. Just thought I needed to put that before anyone starts with the angry tweets.

Throughout my entire childhood and well into adulthood (actually, even to this day) I’ve placed a ‘limit’ on myself, especially when it comes to physical stuff about what I can do, but also what I’m willing to do in order to preserve my dignity, and it’s fair to say the limit is set pretty damn low. One of the best things that happened to me at school was breaking my arm and needing an operation because it meant I had 8 weeks off PE (which I managed to stretch to the whole four years…eeh). My education around food was absolutely non-existent. I had a basic idea that fruits and vegetables were good and burgers were bad but it didn’t really stretch much beyond that. Food tech was all about making bread rolls and a fruit salad and something called COSHH and that was all. Education at home was even worse than that (I once lived off Freschetta pizzas for months. Best half-year of my life). Again, copy and paste this part throughout the rest of my life until my early thirties (stay tuned for that).

Food education was one thing. Exercise, another. I did briefly join a gym in my teenage years (I had to lie about my age and say I was sixteen) which, weirdly, came about because I was jealous my mate fingered someone on a bus, and I thought I’d never get to that. Of course, you can guess what end of that arrangement I wanted to be on. And I did quite well at the gym! I really enjoyed it. I would go every day after school for a few hours at a time and didn’t mind it at all. I can’t really say that my strength, stamina or fitness really improved that much though I can only imagine it must have, because back at home I was still being fed the same shite so it probably counteracted each other. But regardless of that I did enjoy it but couldn’t really tell you why. I barely lost any weight (I think it was less than a stone over the year) and my confidence didn’t improve at all, and I didn’t really enjoy doing the exercises (though it was a cute little gym, above a WHSmith) and the sauna was incredibly cruisey which was nice. The routine was something new that I latched on to and it became a part of just a thing I did and so it was easier to keep up. I couldn’t afford to go to the gym after that initial year (poor kid innit) and as soon as I did stop going any promises I made to myself that I’d go jogging or lift tins of sweetcorn of course went out the window and after a week I was back to exactly where I was before I even started. A few years later when I got a job I did join another gym (the nice one I went to before turned into a ladies only one) but I didn’t go a single time. I didn’t even go to the induction. I just could not get myself into that headspace to get into it. It seemed like a chore. And I couldn’t be fucked.

The only time I did manage to lose weight after that time and before meeting James was solely out of necessity. In a trademark act of teenage stupidity I made a sudden move to Portsmouth, of course failing to factor in that I would have rent and bills to pay in one of the most expensive areas in the country on a minimum wage. I lost weight because I could not afford to eat, and nor could I afford to travel to work. I had to walk 4-5 miles a day to a train station that was cheaper to get a season ticket to, and once I’d paid for the essential things on pay day (rent, season ticket, phone top-up, fags) I’d not only have spent my entire wages, but another £100 on top. If I did a few extra shifts I could sometimes make enough for a £40-50 shop but of course, being me with no education or experience of cooking that didn’t go far at all. I survived pretty much on the biscuits in the staff room and whatever I could ponce from work after all the patients had been served their dinner (I’ll never forget the kindness of Dariusz who would always try and save me a whole meal. Thank you, Dariusz! Also, if you’re reading, I totally would).

I lasted about 9 months and lost nearly twelve stone in weight. Thankfully, being young and nicotined up I could get by without feeling too ill (compare that with today where if I don’t get my routine Fruit Corner as near as 12pm as possible I get the shakes). I did feel the benefits of losing weight. For once in my life I felt a little bit attractive and had a few men on the go (whatamilike) and reasonably fit (as fit as you could be with 40 roll-ups a day sitting on your lungs). But still, I didn’t have the knowledge about eating so my default would always be junk, like pizzas, crisps, chocolate. I still couldn’t cook a single meal other than mince ‘n’ mash. I couldn’t even make cheese on toast. I promise I’m not exaggerating. So while I was as slender as I had ever been (but still not skinny) it was only temporary. But that part of my life came to an end, because who came mincing up the driveway one day in a rugby kit that had never seen a grass stain?

James!

So this little mincer came into my life and the, rest, they say, is history.

Good place to leave it! The blog post I mean, not my husband. Although make me an offer. At this point in the marriage I’d trade for a halfway decent sandwich.

sausage stroganott reloaded

Genuinely feel like this sausage stroganott reloaded plate might be one of the best photos yet

sausage stroganott reloaded

The sausage stroganott reloaded comes in at 195 calories which is absolutely nowt – fact

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sausage stroganott reloaded

Prep

Cook

Total

Yield 4 servings

We're insisting on calling this stroganott because I just can't do another 'Strong Enough / Stroganoff' series of jokes again. I know I know, but I'm tired. It's OK though, I don't need your sympathy - there's nothing you can say or do for me. I'll see myself out. The original recipe didn't actually take too much tweaking, more's the pity, but we've added a few bits and bobs. 

We served ours with braised red cabbage and mashed potato, but those aren't factored into the calories so make sure you add them on if you copy the plate completely. As usual, calorie counts are approximate using the NHS calorie checker, so don't shit the bed if you work them out a little higher. Only 195 calories for the sausage stroganott though, that's a bargain!

Ingredients

  • eight sausages of your choice - we used Richmond meat-free sausages because they were reduced and we're tight as a tick's nipsy
  • one large white onion, sliced finely
  • one big handful of mushrooms, chopped finely (any will do, we used a forest mix) (and feel free to leave them out, swap them for pepper)
  • one large red sweet pepper, sliced fine
  • four rashers of streaky bacon, chopped
  • pinch of salt and pepper
  • one clove of garlic
  • one teaspoon of paprika
  • 250ml of beef stock
  • couple of tablespoons of gravy powder

Instructions

  • firstly, we appreciate this is no more a stroganoff than it is a plate of chips, but the naming conventions of the twochubbycubs accords demand it
  • fry off your sausages - we used our Instant Dual Drawer, took fifteen minutes, then slice and set aside
  • whilst they cook, fry off your onion, bacon, mushrooms if using and pepper until softened
  • mince and add the garlic and cook for a minute or two more
  • add the paprika, sausages, stock and a pinch of salt and pepper and allow to bubble away for a few minutes
  • add gravy to thicken
  • serve up with whatever you want 

Notes

Recipe

  • a note on the mushrooms - Paul isn't a fan, but if you use decent mushrooms like the forest mix we suggested, they add good flavour and don't taste overwhelmingly of mushrooms - so do try

Books

  • on a slimming regime and want 100+ ideas for meals that taste amazing - then try our Fast & Filling cookbook: order yours here! 
  • still on that regime after finishing the last sentence - then try 100+ more recipes here: click here to order
  • want to keep track of your results and joy and happiness - use our planner: here

Tools

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as I accidentally chipped one of our Le Creuset mugs putting it into the dishwasher and Paul's face hasn't recovered yet

Courses dinner

Cuisine dinner-dinner-dinner-dinner-BAAATMAN

Got leftover sausages? Use them in our sausage and boston beans recipe from earlier in the month – click the image below to be whisked straight there!

Let us step into the night and pursue that flighty temptress, adventure!

Jx

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January 31, 2022

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fakeaways, lunch, recipe card, sausages

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recipe: sticky picky sausages

Sticky picky sausages are presented for your consideration, and aren’t you glad it’s not Sticky Vicky sausages? Long time readers of our blog will remember our trip to Benidorm many moons ago where we were ever so disappointed not to see the Sticky Vicky tribute act: but no-one wants a link of sausages pulled out of there, now do they? We do these in an airfryer, not in a damp cavern. But first, some chitter chatter.

Our first ever cooking demonstration was a complete success! We were asked by the good people at Instant to nip down to Situ Live and show off what could be cooked in their new Dual Drawer airfryer. Now you must understand, I’ll cheerfully say yes to anything in the heat of the moment and spend the next few weeks regretting my life choices so this wasn’t such a big deal for me, but Paul was absolutely bricking it. Despite being an absolute legend on the radio, TV and literally everything we ever do together, he’s not one for public speaking. But more on that in a moment.

We travelled down on the Friday night, taking advantage of the Seatfrog app to score an upgrade into first class. First class train travels always promises luxury and comfort when in reality, you’re in a slightly more padded chair listening to wankers moo at their wives for several hours. Even so, the chance to stare moonily out of the window as you’re whisked across the country is always welcome, until you realise it’s winter and there’s nothing but darkness outside so you end up glaring at a greasy reflection of your own face like you’re in an 80s power ballad video. Paul was effortless in his good company though, keeping me entertained by putting his earbuds in the moment we sat down and spending the rest of the journey rubbing my leg with his muddy trainers so I look like I’d shat myself by the time we arrived. I will say though, the onboard catering was lovely. I had braised ox cheeks (story of my life) and a chocolate pudding, and they thoughtfully accompanied this with white wine that they’d put in the microwave alongside the beef to make sure it was scalding hot.

Paul didn’t order any of the free food because he’s healthy and virtuous and one MLM quote away from being a Hun, which naturally made me furious. In fact he couldn’t quite make out what I was saying over his earbuds but we agreed I’d definitely called him a Hun.

We stayed at the Premier Inn Kings Cross Hub Zip or whatever it’s called and no complaints there – I’ve put my head down in this hotel a few times over the years and always been satisfied – although there was a baffling moment where the barman told me they didn’t do cocktails and never had. I pointed out the cocktail menu I was holding in my hand and asked whether he thought I’d brought it from home but this bit of levity didn’t land. Weary that if I pressed the issue his brain might have melted and leaked from his ears in a thick soup, I switched us to cider and left it at that.

The event then: we had our own kitchen in a mock house setup in the middle of Westfield Shopping Centre and had planned to cook several rounds of ‘picky’ food that people could try as they walked around, including the sausages you see below. We were to talk about what we were doing and I’d prepared a load of jokes etc but in the end, it was far more conversational and sedate than I had built up in my head. Not going to lie: that was a relief, as it meant we were far more relaxed and ended up having a really, really good time. Thanks to those who came and said hello!

One thing I’ve learned is that I have a nervous tic – as soon as my mic was wired up, my nose thought that was the best time to give up any structural integrity and start everything slooshing out. You have no idea how hard it is to surreptitiously sniff when you’re broadcasting across a shopping centre floor, you truly don’t. It’s why in the video you’ll see me constantly twitching my nose as though I’m Claire from Steps without the talent and range.

Anyway. You can watch us by clicking on the link below – sorry for the audio quality at the start, but that’s just my accent.

Instant Pot UK (@instantpotuk) • Instagram photos and videos

We spent the rest of the weekend wandering around London (according to my watch, and the fact my feet look like corned beef, we walked over 30km yesterday alone) and agreeing that the fake-Sloaney accent is a terrible thing. Fronds are for flowers, not for socialising. Highlights, kept brief, include Paul telling me off for accidentally wrecking someone’s date (and then sweetly putting it right) in one of the gay pubs, going to the Tate Modern before realising we aren’t ones for art galleries and nevermoreso then when they’re awash with people trying to outsmug each other, and me treating myself to an oyster. Of course, I was reminded immediately why I have only tried them once: they’re utterly revolting. But would it be a twochubbycubs trip away if I wasn’t swallowing a mouthful of something salty? No.

On the way back to the station I did my usual thing of falling in love with wherever I’ve just been and told Paul that I think we ought to move to London to have adventures. He pointed out that a) we have a dog now and b) I’d be dead within two months maximum from ‘misadventure’ and we agreed we were probably best staying where we are. He’s a poor sport.

But, a brilliant one. To go back to my original point right at the start, he was absolutely petrified about getting up to speak in front of people and doubly so cooking in front of them. I swallowed my own worries to concentrate on geeing him up on the taxi over but didn’t really need to: as soon as we were live, he was just amazing. Forgive me a small indulgence here but I’ve seen him flourish in the last year since losing weight: his confidence is high and he faces every challenge head-on. Having been witness to him retreating into a shell of fat and overeating in 2020, it’s beautiful to see. To that end, he’s done a series of blog posts which are coming soon which explains his whole ‘battle’ and I can tell you know, they’re brilliant. I really feel like I have my fun husband back, and I absolutely love it.

Even if the stupid arse doesn’t take advantage of the free food when we’re out and about. But fret not, we can iron out those wrinkles. With an iron.

The sticky picky sausages, then.

sticky picky sausages

Sticky picky sausages – 290 calories for ten, which is nothing really

sticky picky sausages

Goomba with his eyes on the prize: though he looks fuming, he’s just about the sticky picky sausages life

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sticky picky sausages

Prep

Cook

Total

Yield 40 sausages

These sticky picky sausages can be done in the oven just as easily as an Airfryer, so don't get your knickers in a twist if you're without one of those. The marinade is really easy but you can adjust to add spice, take it out, make it sweeter, whatever you like. And although we've used sesame seeds, feel free to drop them to save a few calories.

These are perfect to make a big batch of if you've got people over and need picky food. Of course, if you do have people over, make sure that you tell everyone you had no idea it was actually a party and it was all a terrible surprise. It's not so relevant now mixing is legal again, but you know, err on the side of caution. Just because our auricomous, shambling Pinocchio of a Prime Minister can seemingly do what he pleases with absolutely no worry of punishment, doesn't mean you can.

Calorie counts are approximate, as ever. 290 calories for ten.

Ingredients

  • forty precooked cocktail sausages - the ones that look like tiny uncircumcised willies
  • two teaspoons of honey
  • one tablespoon of chilli oil
  • one tablespoon of soy sauce
  • one tablespoon of chilli sauce
  • chilli flakes and sesame seeds

I've mentioned before the crispy chilli in oil that we absolutely adore - we used it here instead of the chilli oil but I haven't included it in the recipe because it can be quite hard to find. However, if you're ready for one of the tastiest foods I've ever had, you can order it here

Instructions

  • tumble all the sausages around in the marinade (leaving the chilli flakes and sesame seeds til the end)
  • airfry until sticky
  • or roast them in the oven
  • scatter the sesame seeds / chilli flakes on top
  • I feel a bit cheeky sticking the recipe on, such as it is, but you wanted it

Notes

Recipe

  • not a fan of spice - swap the chilli oil for sesame oil and the chilli sauce for a wholegrain mustard

Books

  • what's got 100 recipes and lots of knob-jokes? Our second cookbook: order yours here! 
  • what's got 100 more recipes and a not so exciting front page? Our first cookbook: click here to order
  • what's good for standing on when you need something from high up in the cupboard? Our planner: here

Tools

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as we accidentally ordered a pint in London and that's us on our second mortgage.

Courses snacks, picky food

Cuisine twochubbycubs

Want something else to pick at? Try our jerk pork and pineapple skewers! Click the picture, complete with our cheesy live laugh love style slogan on the bottom, to go to the recipe.

pork and pineapple skewers

I’m off. Take care.

Like the mountains in springtime, like a walk in the rain.

J

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January 27, 2022

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recipe card, retro, salad

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retro recipe: fancy sandwich dominoes

Firstly, before we even get to the dominoes!

We are taking part in Situ Live at Westfield London on Saturday between 2-4pm where we will be doing our very first product demonstration for the Instant Vortex Dual Basket Air Fryer, which I’m sure they’ve given us just so I stumble over the name. We have no idea what we are doing having never done a sales thing before but lordy, it’ll be fun and there’ll be free food, so please do some along. We’ll sign anything that isn’t going to make our fingers sticky. Us being in London does mean next week’s blog entries will be pushed back a day or two, but fret not, they’ll be coming.

Did I choose this recipe simply because it had the word dominoes in it and I thought it may get you all in a tizzy with the thought of dough laden with cheese and oil and wonder? Maybe. But all I’ll say is, steady the buffs a little: although these sandwich dominoes are actually rather pleasant, they aren’t going to beat the taste of anything that you can pull from a greasy box.

This recipe for sandwich dominoes is the next in our little trip through old recipe books and I shall confess something right from the off: this recipe is very much a compromise wheeled in at the last moment to replace something I just could not face eating this week. It isn’t a spoiler to tell you that it comes in a moulded jelly shape. But so do I, and here we are. However, I did try and select something that was faintly edible but unusual this week and, deciding to give old Sonia a week to catch the dragon she’s been after, turned to ‘The Best of Salads and Buffets’, published back in 1992.

Perhaps that’s the most bewildering point about this book, actually: it’s published in 1992, so came out when I was eight, yet so many of the recipes look entirely alien to me. Admittedly I wasn’t cutting about hosting many dinner parties at the age of eight: I was far too busy pretending I was on the Crystal Maze or stotting my head off my bedroom door attempting to do a cartwheel in my bedroom to Could It Be Magic by Take That. Mother, if you’re reading this, the clues were there, no? I’ve got a very faint scar across the top of my forehead from that one and I’m fairly sure if you looked at the door you’d be able to see an imprint of my lips.

I tried to do some research into the author of the book with the aim of inventing some backstory for the author but, a shade mysteriously, I can find very little about the chap who penned it. I like to imagine he lived a merry life full of parties and buffets where people could coo over his wares and slap him on the back for spending an hour making flowers from radishes, before he finally passed away content and happy. I bet the queue of visitors wanting to pay their respects at his funeral ran out of the church and down the street, though if they were anything like me they’d be turning up at the wake just to see if there was one final splendid buffet to be snaffled. To be fair, he was probably buried with his body set in aspic and squeezed into a giant fish-shaped mould for one last flourish. I do hope so.

Finding a recipe that didn’t involve eight hours of preparation and the use of every utensil in our kitchen was a chore indeed so, in the interests of brevity, I settled on the sandwich section. Let me tell you: I could cheerfully live on sandwiches for the rest of my life if I had to and I consider them to be one of the greatest food delivery systems there is. If I ever found myself in one of those classic action movie moments where I’d raced from a picnic to the edge of a cliff to stop Paul falling to his doom, only to find myself with him clinging onto one arm and the other arm holding a cling-film-wrapped cheese sandwich that was warm from the boot of the car, well, it would be an impossible choice indeed. Do I let Paul go before I had a chance to reach down into his pockets with my teeth to check if he had a sachet of salt to hand, or drop him straight away and risk a slightly unflavoured sandwich? It’s little wonder I can’t sleep at night.

And I jest of course, I’d save Paul every single time without fail, because you have to think about the long term here: an alive Paul can make me many more sandwiches, after all.

Now you might think you can’t really present sandwiches in any unusual ways but reader, you’re so wrong. You don’t know how wrong you are! For example, Nigella Lawson does a croque monsieur bake in Nigella Express which is quite possibly one of the loveliest things you can put in your gob of a morning. But you expect nothing less than perfection from Nigella, so that’s an easy win. In this ‘Best of Salads and Buffets’ book however they come up with two ‘attractive’ ideas: the sandwich skyscraper and the dominoes. The sandwich skyscraper is simply four sandwiches stacked on top of one another and then the entire thing ‘iced’ in cream cheese, so instead of a selection of sandwiches you’ve simply got a warm, anonymous, white cube to tuck into, the mystery of the fillings never revealed until it was cut open. As above, I love sandwiches, but I don’t think we need to go down the gender reveal route to add excitement.

The alternative were these dominoes which are really nothing more than several sandwich fillings stacked ever so neatly and cut into these attractive shapes. Before I get to the recipe, such as it is, a word about dominoes. Growing up in the middle of Tumbleweed, Northumberland didn’t leave you a lot of things to do in the evening when you were young and hadn’t discovered wanking. The village elders, in between waving their fists at cars going faster than the average man could walk and spending two years debating on the right type of swing for the playground, would occasionally put on something called a domino drive. Most of the village, including us youngsters, would be shepherded into the village hall to play dominoes, working your way around the tables and up the ranks until victory was yours. Well no it was never mine, I never had the right type of brain to play strategically nor the heart to tell old Thelma she was breaking the rules. It’s hard to be authoritarian when you’re 11, respectful of your elders and unsure whether someone’s knocking on the table because she has nothing to play or a degenerative essential tremor. Between that and the beetle drives, it was a roaring time. Paul is still mystified by the idea of everyone getting together to roll dices against one another and draw bloody beetles – unsurprisingly perhaps given his childhood was a whirlwind of twoccing cars and putting together the waltzers with a prison-grade roll-up clenched between his teeth – but it was bloody good fun. Might be overselling it with ‘bloody good fun’ but I’ll tell you this: the old joke about how you get 70 old ladies to shout ‘fuck‘ at once (you get one old lady to shout ‘house‘) is very true: there was utter acrimony against whoever won that beetle drive and the naff little shield that was given out to first place.

Explains why, a couple of weeks later under the ruby light of a blood moon, we stuffed Thelma’s wolf-fleece jacket with straw and assorted herbs then sacrificed her to the beetle Gods in a swirl of flame.

Goodness me, that wasn’t so much a diversion as a cathartic trip down memory lane – but I make no apologies. Let’s do the sandwich dominoes then!

sandwich dominoes

See the recipe for sandwich dominoes to explain why they look a mite frozen…

sandwich dominoes

Can you imagine dishing that up to guests? Here, have you tried our sandwich dominoes? No, but have you tried going clean? 

sandwich dominoes

Turns out if you cut the sandwich dominoes just so, a tiny little rye vagina – a ryegina, if you will – will appear to ruin the shot

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fancy sandwich dominoes

Prep

Total

Yield 12 sandwiches

I'm going to level with you: this is an absolute faff. They suggest making a batch of these ahead of time to 'spoil your guests' but given the state of my kitchen after I'd made them, chucked the first batch out, made another batch and waited diligently to carve them up, I'd be in no mood to receive guests. In fact, at this point, I'd be asking people to leave and then crying into whatever pint of hard liquor I could find.

So, to that end, although I'm going to show you how to make them, I suggest if you don't want to fart about making them so frou-frou, the individual fillings would do very well served on a Ryvita or similar. This made enough for twelve dominoes so I'm saying three each as finger food. Haha, finger.

Final thing - it's bloody hard to take a photo of these because of the boring colours. In the book, they seem to suggest serving them with a garden trowel of paprika close to hand. Presumably that's so you can hurl the powder into someone's face when you need to shut them up. But who'd do such a thing? 

Calorie counts are approximate. Depends on your bread, what cheese you use and whether or not the chicken that laid the eggs was a heavy smoker.

Oh! And you'll note that they look a little frozen in the picture. I'll explain that in the recipe.

Ingredients

  • five slices of rye bread - we use Schneider Brot (Gesundheit!) from Tesco but I know for an absolute fact that Lidl and Aldi do an equivalent - but if you're stuck, use any heavy bread
  • two hard boiled eggs
  • 300g of Philadelphia Lightest
  • 1/2 tsp of salt
  • pinch of black pepper (they use white pepper, but who does that, honestly, might as well not bother)
  • one teaspoon of strong mustard, though I'm not sure how you measure the strength of mustard: presumably if your teaspoon comes out of the jar looking like Uri Geller's been having dark thoughts then that'll do)
  • they recommend a pinch of saffron but these are austere times, feel free to choose heating your house over this step
  • one teaspoon of tomato puree
  • pinch of paprika
  • few drops of lemon juice
  • one teaspoon of dried mixed herbs, or a tablespoon if you're chopping it out nice and fresh

Instructions

  • peel your eggs and discard the whites by eating them before anyone else gets a chance
  • beat your cream cheese with a pinch of salt until it's nice and fluffy then divide into four bowls
    • in the first, add the pepper and mustard and mix
      • in the second, add the egg yolk and beat into the cheese
        • in the third, add the tomato puree and paprika
          • in the fourth, mix the lemon juice and herbs in with a pinch of salt
            • on the fifth, let the waters abound with an abundance of living creatures, and let birds fly above the earth across the face of the firmament of the heavens
  • alright calm yourself down
  • spread the cheese mixes across four slices of bread and stack them ever so neatly on top of one another, then pop the final slice on top of the stack

Now, this is important: whoever came up with this recipe clearly had access to a laser cutter because they suggest slicing it up straight away. Do not do that: it'll ooze out the sides like well, something that isn't nice to talk about. Instead, wrap the whole brick firmly in tin foil and pop in the freezer for about an hour. Once lightly frozen, take it out and with a sharp knife, slice into dominoes. Arrange on a plate and be ready for people to gasp in admiration at your astonishing skills.

Or, make the fillings and whack them on a slice of bloody toast like a normal person.

DO NOT DO what I did and stick it in the freezer for seven hours because you meant to put it on for an hour, but Paul was at work and the sunlight on your face was making you frisky so you took yourself off for some alone time and fell asleep.

Mmmhmm.

Notes

Recipe

  • if you do end up freezing it to the point where you could use it as a murder weapon, let it defrost naturally - if you do what we did and microwave it, you'll regret it

Books

  • despite this blog post, we're actually excellent cooks these days and you can see the fruits of our labour in our wonderful second cookbook, which is full of delicious recipes and lots of nonsense: order yours here! 
  • mind, book one was talking, and book one was talking first - 100+ slimming recipes that'll really make your bull run: click here to order
  • want to keep track of how you're doing and marvel at cartoon versions of us - try our weight loss planner: here

Tools

  • nothing to say other than you'll need a good sharp knife - I asked Paul what he uses to sharpen the knives he plunges into my back every night and he recommends this very simple knife steel - I'm just shocked he doesn't just buy new ones when the old knives get dull, given that's what he does with his clothes

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as Sola's just been done for GBH and aggravated assault and we have to pay to get her out of the country before the rozzers get her.

Courses retro, sandwiches

Cuisine mystery

Here, if you are just after a normal sandwich to fill your hunger-hole, why not try our egg, cheese and pastrami endeavour? You can find it here, fussy-knickers.

Mr. Haze, is it way too loud?

Jx

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January 24, 2022

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pressure cooker, thighs

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recipe reacharound: lemon and garlic chicken stew

I feel I must apologise right from the get go with this recipe reacharound for Instant Pot (don’t worry, non-pressure-cooker method also included) lemon and garlic chicken stew: if there are far more spelling errors and lapses in grammar than you might expect, then blame Paul. Our Mac keyboard, after years of fighting bravely against splashes, spurts and sploshes, has given up the ghost. Well not entirely, but the enter key has stuck down and is refusing to budge. Paul, in the absence of me clucking around and making recommendations, ordered a new keyboard which ‘is just as good’. It isn’t. It’s like he’s bought it from Fisher Price. The keys are tiny and rounded and just terrible. This may work when you have the deft twiglet fingers of Paul Anderson, but I don’t so much type on a keyboard as fist it into submission. It’s left me typing like my Nana sending her first email and to top it off, the keys don’t squelch like the old one did. It was like typing on a sauna sponge towards the end.

It serves me right for leaving him unattended, of course. But needs must: I go away for a few days every month to stay with friends in Liverpool which gives Paul a chance to enjoy an unadulterated bathroom floor / marital bed, which he does so enjoy. He pays lip service to our eternal love by sending messages to say he misses me terribly but we both know he has the time of his life without me, even if most evenings seem to end with him sobbing into a rough effigy of me made from my back hair and dipped in beef dripping.

One of the best things about these little trips away is that I get to have a good long drive, and all the fun that entails. I’ve said it before, and been loudly and angrily reminded at least nine times a week since, that I enjoy driving. That’s not a lie. But see I also very much enjoy willies, yet if I were to have sausage every night I might switch to a fish supper. Too much of a good thing can be tiresome, but luckily the 180 miles or so to Liverpool is just the right amount of road to cover off all my favourite driving moments.

I should open by saying that I am, these days, a very considerate driver, or at least I do try my very best to be. For a few years after passing my test I drove everywhere as though I’d just stolen the car but nowadays I’ve come to the realisation that you’ll get where you need to be far less stressed and with fewer cyclists to peel off the bonnet if you just stick to the rules of the road. The same seemingly doesn’t apply to other drivers however, and there’s two patches of the A1 where this becomes a problem. For a local example, just outside of Durham there’s a four mile patch of roadworks where switching lanes is forbidden and there’s a strict 50mph limit.

That doesn’t stop seemingly every single regional sales director in the North East getting into their company-owned BMW or Audi (and listen I know that’s a lazy stereotype, but tell me I’m wrong) and appearing two inches from my back bumper, waving their arms around dramatically as though they’ve just opened the glove box to find a box of wasps swarming out. Given I’m generally behind another car and therefore there’s nowhere immediately apparent for them to dash into, I find it bewildering, and it’s honestly all I can do to remember not to take my foot off the accelerator and let the car slow down just a shade. This seems to excite them even further and obviously must be discouraged. And hey, I’m not averse to having an angry man rammed up behind me, but I do ask that they buy me a drink first. I mean I don’t but I’m trying to sound classy.

180 miles, according to Google, should take around three and a half hours: but it never does, and I’m never quite sure why. Four hours can pass and I’ll be no further than Darlington, looking bewildered at Waze to see if I’ve somehow routed myself through Aberdeen via a selection of farm tracks. I blame service stations: they’re like the sirens of the motorway to me. For those interested, you’re looking at stopping at Durham, Barton Park, Wetherby and Birch Services if you’re wanting a cup of tea without the chance of diphtheria to keep it spicy. Barton Park is a good one because no-one ever uses it, presumably put off by the fact the owners have set the prices of fuel as though they roleplaying in a Mad Max movie. I digress.

I love it all me. The chance to get indignant with the ladies in WH Smith when I buy a can of Monster and a Freddo and have to hand over my car keys in part-exchange with a promise to settle the remainder after. The truckers all wandering around in filthy hi-vis gear looking like they’d punch you through a wall if you dilly-dallied for a moment at the Greggs counter. The opportunity to peruse the absolute tat they inexplicably sell alongside the fags and chocolate: a light-up beanie hat, a book about equine diseases, a DVD boxset of walks around Kromer. Hell, I even like a quick toilet stop (any excuse to stretch my legs) (up past my ears) because there’s always a degree of joviality and hur-de-hur whilst waiting in the queue to do some 3-D printing. Plus, I refuse to smoke in my car so if anything, I treat the rare bursts of driving as a break from smoking rather than the other way around. Explains why I’m always gasping for air by the time I’m circling J22 on the M62.

Still, if I get bored on the way down, whoever is in charge upstairs (or more realistically, no-one) will throw some dramatic weather at me for the drive. I could leave my house in the middle of a heatwave and inexplicably end up peering owlishly through a snow-covered windscreen by no later than two hours in. It’s as inevitable as day following night: I don’t think I’ve had a single journey westward where I haven’t thought of calling Paul to finally tell him the PIN on our bank cards just in case I lose control of the car and tumble away into the fields. I mean, it would give me the opportunity to press the big red SOS button that sits behind the interior lights – I’ve been itching to do it but I’m petrified that it’ll automatically call the emergency services and they’ll dispatch an air ambulance out to me, only to find me perfectly alive and furiously trying to light a cigarette in the helicopter’s downdraft. Though to be fair, knowing my car, it’ll probably just start playing ABBA Gold.

That’s the other thing I enjoy: the chance to listen to my music and have a right good singalong as I do. If I have Paul with me he’s always tutting and clawing melodramatically at his ears with forks whilst I effortlessly segue between Steps, Billie Eilish, Muse, some Swedish Eurovision entry and Chapter 42 of Red Dragon narrated by Alan Sklar on Audible. When I’m by myself I get to go full me and I can’t deny it is amazing. Many a time I’ve been caterwauling away as I leave a car park to the bemused faces of coaches full of people clapping and wondering whether I’ve got a fox shredding through my back tyres. The world is a stage! By the time I arrive at any destination I’ve got a voice like I’ve been gargling glass but it’s worth it.

There’s a whole another entry to be written about the other things I do in the car to entertain but I shall save that for a couple of weeks from now, because LORDY this is a long one. For the record, it took me a modest five hours twenty-eight minutes to get home today, and that’s not bad going at all.

To the recipe for the lemon and garlic chicken stew then. This is a rare reacharound where we haven’t had to change too much for the recipe – indeed, all we have done is up the onion content to make the sauce a bit more ‘stew-like’, but this is a genuinely delightful dinner that must be recognised.

lemon and garlic chicken stew

Only 370 calories for this lemon and garlic chicken stew with rice too!

Definitely use chicken thighs for this – cheaper, and it flavours the lemon and garlic chicken stew perfectly

Five photos and this was the best one: Paul loves his lemon and garlic chicken stew

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lemon and garlic chicken stew

Prep

Cook

Total

Yield 4 servings

Now look, if you don't have a pressure cooker you mustn't fret because this is easy enough to make in the oven, and we've catered for your failures in the recipe bit. But if you do have an Instant Pot at home, this is the perfect recipe for it: you chuck it all in and let the machine do the hard work. And if you're the nervous sort who pales in terror at the idea of a pressure cooker fret not: we are going to do a guide to them shortly. We were gifted our newest Instant Pot by the company, but you'll see from previous entries that we have been long-term devotees. Let's do this.

Ingredients

  • 750g of chicken thighs
  • 1tsp salt
  • two onions, chopped finely
  • 5 cloves of garlic, minced
  • 185ml chicken stock
  • 1tsp dried parsley
  • ¼ tsp paprika
  • juice from one lemon
  • 4 tsp cornflour
  • white rice - we used about 100g each

Instructions

Pressure cooker

  • select saute, add a bit of oil and chuck in the onions, cook for about 5-10 minutes or so until they start to brown
  • add everything else to the pot save for the cornflour and give everything a reet good stir
  • put the lid on, make sure the vent is set to ‘sealing’ and press the high pressure and select fifteen minutes
  • when finished, release the pressure (it's perfectly safe)
  • cook the rice however you want it
  • scoop a cupful of liquid out and stir the cornflour in, making sure there's no lumps
  • remove the chicken using tongs and add the cornflour mixture into the rest of the liquid, stirring until the sauce is thickened
  • serve the chicken on top of the rice with the sauce poured over

No pressure cooker

  • saute the onions in a casserole dish, then add everything (plus another 50ml of stock) bar the cornflour and cook on low for about two hours in the oven
  • once the chicken is cooked, add the cornflour and allow the sauce to thicken
  • serve

Notes

Notes

Recipe

  • just one note - don't be tempted with chicken breasts - you want thighs. If you're fussy, you can buy the boneless and skinless thighs in all supermarkets now

Books

  • we've done some terrific things with chicken in our second cookbook which you will love: order yours here! 
  • and wait til you see what I do with my cock in book one: click here to order
  • we've also got a planner: here

Tools

  • we honestly can't fault the Instant Pot - we use the Instant Pot Pro because it does everything we need and doesn't look like Sputnik - you can find it here but other variants of the Instant Pot are cheaper still
  • get yourself a good set of silicone-ended tongs, they'll steer you well and they are perfect for cheekily grabbing your partner's nipple during frolics and fun times - we use these

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as my mother is demanding a decent care home when she hits ninety. She won't be getting one, but the fuel to get my car down to the river to push her in ain't cheap.

Courses stew, instant pot

Cuisine under pressure

I know! What a hero. Now if you want to take a quick look at what other Instant Pot recipes we have, and listen lady, you simply must, you can take a look by clicking here!

I’m like a dream within a dream that’s been decoded!

J

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January 21, 2022

Posted under

fakeaways, lunch, recipe card, sausages

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recipe: bummus with sausage

Bummus with sausage: I mean, honestly. You’re going to have to hear us out on this one: we bloody love houmous here at Chubby Towers Reborn and in the absence of the inclination to go to the shops and buy some, bummus was born. It’s a houmous made with baked beans which, depending on how strong your stomach is, will either delight or disgust you. It’s me taking my shirt off but in spread form, which, to be fair, if I’m taking my shirt off I’m usually in my spread form anyway. There’s logic here though: a houmous is usually made from chickpeas and what are haricot beans if not the gym-jacked sister of the chickpea? We aren’t pretending for a moment that this is a recipe for purists so please don’t shout at us, but listen, if you’re in a pinch for ingredients and you want something tasty, the bummus with sausage is for you. Recipe below.

Of course, you may be thinking that this is twochubbycubs, and we’re known for our smut and crappy puns, so of course we just came up with ‘bummus’ and worked backwards. First of all, how dare you, and second, of course we did. But it works and it’s so very us!

But it did make me remember a message we got over six years ago via the twochubbycubs page from a self-righteous woman in Cambridge (hi Cath!) who took it upon herself to message Paul to tell him she was shocked he had gone to Cambridge University because he was so uncouth and vulgar with his mannerisms and that we would never amount to anything if we carried on in the same vein. You see, her son had gone to Cambridge and he was ever such a good boy, whereas Paul, with his mouth like a sewer and his clothes fished from a river, was clearly degenerate. I pointed out on that blog entry that being a Cambridge student is no barometer to good behaviour and that I had once been asked by a lad who went to Cambridge to pee in his bum, so you know, whatever. I stand by that.

There’s been a few times over the years when we’ve wondered whether we should change the tone of the blog to make it a bit more ‘acceptable’ and it’s a fair thought: we would probably sell a few more books if Pascal and Canesten could sit little Hedgefund and Waitrose No.1 down after family lacrosse and hoot and chortle their way through our pages. But, meh: we’re nine years into this schtick by this point and I don’t think I have it in me to cook a recipe with aubergine and not squeeze eighty-seven dick jokes into it.

It is crazy though when we think back to six years ago and where we were. We had no idea then that this would ever spin out to become such a big thing and even now, it still feels utterly surreal to be writing about having bestselling cookbooks in the Sunday Times and hundreds of thousands of you sitting with one of our books in your kitchen. We’ve seen The Slimming Foodie and Slimming Eats go through the same experience and it is exhilarating to watch good people make a dream come true. Forgive us the treacle but it’s true. It’s been pointed out to me a couple of times that whenever I talk about twochubbycubs and its achievements that I always downplay everything and that is purely because it still feels alien to me. But that’ll pass, and we remain bloody proud of our achievements! And on that note, and I know we’ve been teasing something for aaaages, we have a big announcement coming very soon on the cookbook front. WHAT COULD IT B3? Swish!

Anyway, going back to the original point: Cath and her self-righteous little message to Paul telling him he would never amount to anything. We do hope she’s still reading at this point. I mean, they always are: they’ll say they’re never reading the page again and then you’ll spot them in the active members list waiting for someone to slap them on the back and tell them how right they are so they can feel ever so clever. We’ve waited almost six years to do this, but we wanted to reply properly to you directly so you really felt like your message was acknowledged…


Love you Cath!

Let’s get down to the bummus with sausage then, because it honestly won’t keep for a moment more.

bummus with sausage

It does look a bit goatsee, this bummus with sausage, but it’s tasty AF

We used vegetarian sausages for this bummus with sausage but if you want meat, go for it

Chilli sauce is just the thing to top this bummus with sausage, but feel free to leave it off

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bummus with sausage

Prep

Cook

Total

Yield 4 bagels

Bummus with sausage: might as well send this directly to Slimming Hurled right now because we are aware it looks totally gopping but you know what, it tastes bloody good and that's the end of it. We have included the bagel and sausages in the calorie count too so for 375 calories, you're getting a full meal! 

Of course, the calorie counting is done via the NHS calorie check and Nutracheck and is meant as an approximate guide. Your experience may very depending on the sausages, beans and bagel you choose.

Ingredients

  • one tin of baked beans, any you like but we use Branston because they're the best and I'll fight anyone who says otherwise
  • a teaspoon of chipotle paste
  • four vegetarian sausages (or use meat if you want)
  • four bagels

Instructions

  • toast your bagels and fry off your sausages
  • tip half of the beans into your blender
  • tip the other half into a sieve and wash the sauce off
  • add those in with the others and the chipotle and blend until smoothish
  • assemble your bagel

Notes

Recipe

  • you can mix this up by adding other bits and pieces - garlic and ginger would go well, or even keeping it plain
  • chilli isn't a bad shout either

Books

  • there's over 100 attractively photographed recipes in book two - you must try it: order yours here! 
  • book one has a recipe for four different houmouses and they're great: click here to order
  • we've got a planner too: here

Tools

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as Goomba smokes only the finest cigars.

Courses breakfast

Cuisine breakfast I say

If you do try this, show us!

You know, I’m something of a food scientist myself!

J

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January 18, 2022

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recipe card, retro, salad, snacks

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retro recipe: fantasia cocktail (salad, but fancy)

A fantasia cocktail awaits you at the end of this retro recipe, which sounds utterly magical until you realise it’s really just a fancy salad. But, having made it, we can confirm that it is both tasty and fairly low in calories. In my new quest to find recipes of old I am inexorably drawn once more to the comfortable, modest busom of Sonia Allison, the utter maniac from the previous retro recipe entry for cheesy bananas on toast. I was going to try out a Fanny Craddock recipe but the book hasn’t arrived so, and you’ll understand this is a sentence I thought I’d never say, I’ll be saving the fanny for later.

What caught my eye about this recipe is the way she presents it: in a giant wine goblet. Now I know there’ll be people out there already mooing and wanting to shake me by the shoulders and say there’s nothing wrong with that, it’s not too dissimilar to a prawn cocktail, and listen, perhaps you’re right, but prawns are absolutely gopping so you can shove that argument. No, I’ve never sat down to a plated salad and pushed my tomatoes around with a tittylip and imagined how delicious the meal could be if only I could pour it straight into my mouth or see at a moment how it would look all layered up in my belly.

I suppose we ought to be thankful she hasn’t served the bloody thing on a teaspoon because lord knows she’s tried to do that with most of the other recipes. Teensy tiny mouthfuls of food all served on an array of shiny teaspoons. I’m not suggesting for a moment that she was on the gear but I can’t conceive of any other reason why one might own so many bloody teaspoons. Check the underside for scorch marks, I say. I mean we’ve got three teaspoons to our name and two of those were only recently acquired from a Premier Inn breakfast. Maybe I’m onto something though: maybe this book was at the start of her dangerous slide into addiction and that’s why she ended up doing the Microwave for One book: she’d pawned everything else. Someone ring Cash Converters and see if they’ve got an AGA kicking around from 1982.

Everything that doesn’t fit onto a tiny teaspoon has been stylishly decanted into a seemingly never-ending pile of serving dishes that are shaped like the food they contain. Got a salad that’s heavy on lettuce? Why not impress your guests by serving it in a giant ceramic lettuce leaf! Have you tried serving your eggs from a giant chicken – your visitors will barely be able to eat for laughing uproariously and slapping their legs. Spaghetti bolognese (or spaghetti neapolitan as she rather primly calls it: I bet Sonia voted leave so hard she cracked her pencil in two scratching in the ‘X’) is served in a dish painted with spaghetti as though she is expecting a party of visually impaired folks to turn up unexpectedly and she wants to leave clues. It really is a colossal amount of tat.

Perhaps I’m only jaundiced because it brings back memories of a bloke in Doncaster who I ‘visited’ in my late teenage years. He promised me a rough time and no mercy, what I actually got was gently troubled in his living room. And even that’s stretching it, although you mustn’t worry, it tends to snap back after an hour or so. Anyway, his rough butch exterior didn’t quite marry up with the exhaustive and highly visible collection of Clarice Cliff cookware and plates that he had dotted around his entire house. It was like making love in a nursing home whilst peering through a kaleidoscope and I can’t pretend I had a great time. Mind you, nor did he – at one point I exuberantly kicked a leg out as though I was Edele from B*Witched doing the Riverdance bit from C’est La Vie and knocked a saucer clean off the side table and onto the floor. We agreed there and then that it was perhaps best I left as we were never going to be best friends.

I have no regrets even now: I might have wasted a good chunk of my disposable income on the train tickets but I did steal a fancy looking spoon rest off the side as I departed, so we’ll call that a win. I used it to keep my change in for a couple of years before it was lost – Mother is probably holding onto it so she can sell it at the right moment and nick off to Greece.

But it is certainly an era of cookware that has passed us by. Frankly, unless someone can find me an entire set of those soup bowls that had the recipe emblazoned on the side, I’m happy with that.

Shall we get to the fantasia cocktail then? For the novelty we did indeed serve this up in a wine glass like Sonia suggests, but I don’t think it will impair the flavour too much if you serve it on a plate. Oh and just one further note: Sonia suggests using tongue, but you’d expect that from a goer like her. I can’t bring myself to eat tongue, not least because I know where my own has been, but if you were so inclined you can pick it up in most major supermarkets. Not for me though: I don’t like to think that my food can taste me as I eat it.

fantasia cocktail

Hosting a swingers party? Try this fantasia cocktail to get the conversation started!

fantasia cocktail

Remember, you don’t need to serve it in a glass, a plate will do just fine for your fantasia cocktail

fantasia cocktail

You’ll note I put my key in a bowl for this fantasia cocktail photo – it just seemed somewhat fitting

Print

fantasia cocktail

Prep

Total

Yield 4 glasses of salad

I mean, let's not pretend that this fantasia cocktail is anything more than a salad in a wine glass, but it's a good salad none the less and the homemade dressing actually had a good bit of kick to it. If you were so inclined you could swap out the dressing for a ready made one and no-one would be any the wiser.

We have worked the calories out via the NHS app at roughly 350 calories, but of course it depends on the meats and cheese you use. So do make sure to double check.

Ingredients

  • one large little gem lettuce (a contradiction I know, so feel free to use two little little gems (I ought to explain, that doesn't mean use a tiny lettuce either) (fuck it, use an iceberg lettuce for all I care) (why use lettuce at all - just cos)
    • of course, you're not making a honeymoon salad here, which is lettuce alone
      • get out
  • 225g of small ripe tomatoes (Sonia says use firm tomatoes, but firm tomatoes are always watery and tasteless, so listen to me), sliced fine
  • 225g of chopped cooked chicken
  • 125g of chopped ham or tongue
  • 225g of cucumber, sliced fine
  • 125g of button mushrooms, sliced fine
  • a green pepper, sliced so fine you blow my mind
  • one teaspoon of mixed herbs
  • 1 tablespoon of white wine vinegar
  • 125g of mild cheese - we used a mixture of Gouda and Edam

For the dressing

  • six tablespoons of mayonnaise (full fat, mind you)
  • one teaspoon (level) of mustard powder
  • two tablespoons of lemon juice
  • pinch of salt and pepper

Or, controversially, just buy some salad dressing.

Instructions

  • line the bottom of your glasses with lettuce leaves or finely chopped lettuce
  • layer the tomatoes on top
  • season with a bit of salt and pepper
  • add equal amounts of chicken into each glass
  • in a separate bowl, add the sliced cucumber, mushrooms and pepper and douse with the vinegar, herbs and another pinch of salt
  • spoon that mixture on top of the chicken
  • top that with ham and cheese
  • top cat, the indisputable leader of the gang
  • whisk all the dressing ingredients together, thinning with water if needed, and then pour over the top to (in Sonia's words) moisten your ingredients
  • serve, and then present yourself alluringly on the banquette so one of your neighbours can have a go to say thanks for such an amazing dinner
  • get yourself a reputation on the street for being a filthy slattern who steals husbands
  • turn to a life of crime 
  • fall from grace
  • end up making a book of Microwave for One meals

The circle completes!

Notes

Recipe

  • as mentioned, you can swap the tongue for ham
  • after dinner, you can swap the tongue for pork if you're nasty

Books

  • we have a few salads in our second cookbook which is a treasure and contains nothing served in a wine glass other than your dear author's morning gin: order yours here! 
  • the berry cheesy salad we made (well, tried to make) on James Martin is in the first book, and it's really quite delicious: click here to order
  • want some motivation and wish we were there to help assist you with your weight loss - why not try our planner - it's like having us with you only without Paul blowing pastry crumbs all over you: here

Tools

  • I have nothing to really put in here today save for this ABSOLUTELY GIANT WINE GLASS I found on Amazon - I think this would be perfect for the school run, but then that's why I'm not a school bus driver

Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as Paul's boobs need another layer of scaffolding

Courses salad

Cuisine retro recipes

Now, if you’re in the mood for another salad, may we point you in the direction of our fabulous mixed bean salad? Worth a try!

We could have been stardust.

J

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January 15, 2022

Posted under

recipe card, vegetarian

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recipe reacharound: salty spicy sweet potato fries

Well, hello there: here for another reacharound? My arms, they ache! But nevertheless, we’re taking a look back to 2017 and updating one of our most popular sides, the salty spicy sweet potato fries! Before we get to the recipe, however, I must update you on how quickly and efficiently Goomba made a mockery of my lovely post about him a few days ago. I must warn you, however: the tale, which I’ll endeavour to keep brief, does contain quite a bit of talk about dog plop. If you’re squeamish, or indeed aware that the meal accompanying this recipe does look a little bit like he’s had a stab at digesting it already, simply boop Goomba’s nose on the photo which I’ve customised for you below and you’ll be whisked straight to the salty spicy sweet potato fries. But, know this: by clicking on his face you’re actually telling him how much you dislike him. I can’t believe you’d be so cruel.

Can you believe they did that? Let’s quickly gossip about them like we used to do on the blog of old. I mean, you clearly can’t trust someone with that level of fussiness in their lives, can you? I bet they couldn’t wait for their dinner, that’s why they clicked. Might as well have come and kicked Goomba right in his nipsy.

Though, I’ll ask that you don’t, because lord knows it looks like a chewed halftime orange at the moment. See, our poor baby has gastroenteritis, which is creating a double worry for me because I have to google how to spell it every single time. Part of me wishes it was rabies: easy to spell and we’d save on the water bill. Either way, from now on and because we’re amongst friends, we’ll refer to him having the shits. He came home from daycare yesterday (a feat in itself, although I knew training him to use a bus would pay off) and totally ignored the wonderful dinner I had carefully prepared for him. He’s on raw food from Rawgeous and I’m not going to lie, there’s been several times when I’ve looked at his dinner and then my own miserable repast and considered swapping them over. I reckon frying and adding black pepper to most of his meals would render them suitable for humans, but he’d probably take my ankles off if I tried.

We chalked down his lack of hunger to the fact he’d probably filled himself up chewing his way through Paul’s Smart car seat cushions (hope he doesn’t get a taste for that, given it’ll be 90% farts and 10% bodily secretions from burly lorry drivers) on the way home. He took himself into his crate for a lie down and most of the evening passed without incident. We’re currently rewatching 24 and almost at the end of series five and things are getting tense: I’m cutting back to 50 cigarettes a day just to get through the episodes in a timely fashion. The current threat is a nerve gas which causes folks to splutter, retch and ultimately die with some fetching pink foam crusting their lips.

Well, Goomba was clearly inspired, and no sooner had the clock started ticking on our fifth episode of the evening when this almighty, eye-watering stench hit us both. I’m telling you now: I could cheerfully stand downwind of a fire at a rendering plant, that the firefighters were tackling by spraying slurry onto from a helicopter, and still consider myself lucky that at least I wasn’t back in that living room. Peering behind the sofa we realised that Goomba had taken it upon himself to open the valves at one end of the living room, walk to the other end, across our hallway, into our bedroom and all around our bed without pausing to nip off. You know in old detective movies (and the stonecutter episode of The Simpsons, which is where I get all my cutting-edge references from) when the detective ties a dripping paint can to the underside of the narc’s car so the drip trail reveals where he is heading? Well imagine that but instead of a dripping paint tray you’re using a cement mixer full of foamy brown coffee. It was everywhere. He’s only a small dog so I assume he had someone take over halfway through. Probably Sola.

Naturally, as a kind and considerate husband, I volunteered poor Paul to clean it up. Which makes me sound like a terrible partner but you have to understand, I absolutely can’t deal with dog poo. I can’t. Not many things make me gip (luckily) but the thought of that actually makes me retch, so that’s Paul’s job unless I’m walking the dog alone and even then I have to hold my breath for the entirety of the picking up exercise. People bump into me in the street and mistake my blue lips as a sign of a lack of fitness and it really isn’t: it’s just me trying not to pass out face-down into whatever sinful mess Goomba has turned his dinner into. Paul set about cleaning up whilst I went to find Goomba, who, bless his heart, looked absolutely terrified (and almost translucent). We’ve never shouted at him and we weren’t going to start now: I can’t get my head around people who punish their dogs for crapping inside. It’s not like they do it deliberately and I’m fairly sure if you accidentally shat yourself in public you wouldn’t expect someone to hit you on the nose with a newspaper afterwards. Unless that’s your kink, and if so, good for you! Dare to dream.

I carried him across the river of stink he had left behind and took him outside to see if there was anything else left in him and, thankfully, there wasn’t anything billowing from that end, but he promptly vomited all over our yard. If he had ran back in and pissed in our wash basket he would have got the full house and won a speedboat, but by this point he was clearly very unwell. We called the emergency vets who, after running us through a questionnaire that by all accounts should have ended with me having the chance to win £1,000,000 with a set of lifelines, recommended that we keep an eye on him. I think she must have sensed our ‘new Dad’ anxiety and upgraded us to bringing him in. Thank heavens, because we were flapping: I was two beats away from faking a heart attack just so we could borrow the air ambulance and Paul had his bank card ready to slap down on the reception desk accompanied with a cry of ‘DO WHATEVER IT TAKES JUST MAKE HIM BETTER’. Springers are notorious for eating anything they find on the floor and although we keep a very tidy home, you never know if he’s managed to find a slipper or a piece of Lego or a load-bearing wall to chew on.

Paul rushed him at top speed to the vets five miles away – took him four hours in the Smart car – whereas I stayed at home so I didn’t distract the vet with my wailing and banging my head on the wall in panic. Happily, the vet decided that the dog hadn’t ate anything he shouldn’t have and clearly just had a stomach bug. I found this out by messaging Paul to ask ‘how is he’ only to get a response of ‘Romanian, bearded, really fit‘. Turns out he was talking about the vet. I ever so gently suggested he concentrates on the dog and he reassured me that pretty much as soon as he got to the vets, Goomba was running around happy as a chip. But of course he was. Long, expensive story short, he’s got the shits, and he’s having to stay inside and feel sorry for himself. I tried tucking him into a spare duvet and sticking This Morning on for him like my mum used to do for me when I was off with pains in my ovaries or whatever I’d made up to get out of PE. He was having none of it, of course, and took himself to his crate to look forlornly at me and choke down some plain chicken.

Oh, the final brown cherry on this heavily-iced cake? Once he had settled in his crate we were getting ourselves ready for bed when we spotted he had also been sick – and significantly so – on our bed. My side too, which hurt. As we hadn’t spotted this earlier it had been given enough time and opportunity to sink through the first duvet, then the second (we sleep with the windows open all winter – we’re like the Bucket family), then the sheet, then the mattress topper and then for good measure, a good way through the mattress. Super! We had to turn the mattress over, which is always terrifying because the sound of 100,000,000,000 tiny screams in the midnight silence is haunting, and then try and cuddle our way through sleeping on the wrong side of the bed with a duvet so thin you could trace the person underneath through it with little difficulty. I woke up at 4am to check Goomba hadn’t shat his arse out again and, upon returning and seeing Paul had cocooned himself in the quilt in my absence, just decided to stay up.

So, readers, it’s been a day. My mother summed it up perfectly when I told her what had happened (and the subsequent £180 vet bill – thank God for insurance):

Fuck me, that’s one expensive shite

Can’t argue with that. You can tell she’s retired now, she’s back to swearing like an angry pirate again.

Right, shall we get to the salty spicy sweet potato fries? All those people who skipped straight here will be back in a moment. Smile and pretend you like them!

Oh hi! Gosh you look pretty. Have you been working out? Shall we have some dinner? Let’s try these spicy salty sweet potato fries!

salty spicy sweet potato fries

Every mouthful of these salty spicy sweet potato fries will leave you winning, we promise

salty spicy sweet potato fries

Do not be tempted to skip the nuts (good advice for a lot of things) – they add texture and flavour to the salty spicy sweet potato fries

salty spicy sweet potato fries

only I…can live forever…in these salty spicy sweet potato fries

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salty spicy sweet potato fries

Prep

Cook

Total

Yield 4 servings

These salty spicy sweet potato fries, covered in sticky sauces and nuts (rather like me on holiday), are absolutely bloody amazing and I won't have a bad word said against them. You could probably make this recipe using normal potatoes but if you're going to do that, you might as well come round and tell me you hate me to my face.

We've upgraded the recipe a little as when we first published it, sriracha was a pain in the arse to come by. And to spell. Now you can find it everywhere, and we've swapped the satay and hoisin sauces for their 'dipping' equivalents - much nicer, trust me. They can all be found in your local Tesco'sse'sesse'sses.

Ingredients

  • 1kg of sweet potato fries (we use the McCain Signature ones because they crisp up rather than going to mush)
  • 2 tablespoons of satay dipping sauce
  • 2 tablespoons of sriracha or hot sauce
  • 2 tablespoons of hoisin dipping sauce
  • 40g of roasted salted peanuts, half chopped fine, half chopped coarse
  • three spring onions, chopped 
  • sprinkling of chilli flakes
  • 1kg sweet potatoes
  • 2 tbsp satay sauce (2 syns)
  • 2 tbsp sriracha (1 syn)
  • 2 tbsp hoisin dipping sauce (3 syns)
  • 15g dry roasted peanuts (about 4 syns)
  • 2 spring onions, sliced

Instructions

  • cook your sweet potato fries in the oven until they're nice and crispy and then tip into a bowl
  • tumble them around in the sauces with the finely chopped peanuts and then tip onto a plate
  • top with the rest of the peanuts, spring onion and chilli flakes

Notes

Recipe

  • you can make your own sweet potato fries if you want - slice up a load of sweet potatoes, tumble them in oil, wince because I used tumble, cook in the oven - calories will drop, but honestly for the sake of a quick dinner it's not worth it
  • a good friend of mine got me into crispy chilli in oil and it goes perfect on a dish like this, it's a very savoury, umami flavour rather than chilli - if you've never tried it you are genuinely missing out - you can order it here

Books

  • does it need to be said - book two is still the very best if you're wanting slimming recipes: order yours here! 
  • let's hear it for book one too - the cookbook that started it all: click here to order
  • we've got a planner too: here

Tools

Courses side dishes

Cuisine vegetarian

 

Goodbye forever!

J