recipe: quick lamb pilaf and a tale of love

LAMB PILAF? On a bloody Slimming World blog? Yes, and it’s quick lamb pilaf too, and it tastes good, so calm your boobs Susan and read on. As ever with our blog, the recipe is right at the bottom – if you’re in a rush, just scroll right down to the photos and the quick lamb pilaf will be waiting for you. However, fans of the writing, there’s a cracking post to follow, so pop your cankles up, lock the kids/dogs in the cupboard under the stairs and I’ll be right with you.

Oh! Though. Two bits of very quick news:

  • our new cookbook – Two Chubby Cubs: Fast and Filling – is now due for delivery on December 31 2020 – meaning you can start the New Year with all good intentions! Preorder it now and you’ll get the Amazon price guarantee, so you’ll always pay the lowest price. If you loved our last cookbook then I promise this keeps up the pace and there are some genuinely bloody amazing recipes in this one. You think the last book was colourful? This improves on it in every single way; and
  • we had a minor blip with our Facebook group – but it’s back online now – feel free to join!

Well, hasn’t this been a long three weeks? Maybe not for you – maybe you’ve spent your weeks with your ankles up by your ears picking the fluff out of your toenails, or perhaps you’ve been toiling so hard that you’ve barely had time to swipe the shine off your foof. But all of that must pale in comparison when you realise that I’ve had three weeks without Paul, and as a direct result I’ve had to make my own coffee and meals several times over. I know: we all have a cross to bear, but even so.

You know when circumstances just conspire against you in fun and unexpected ways? That’s me. I set off to Liverpool in the back of September to stay for a couple of days with mates (support bubble mates, before anyone writes a letter). Readers with a long memory may remember passing references to Paul 2 or Limited Edition Paul, but for this article, he shall be known as Tall Paul (as he is 6ft 4″, whereas my homunculus husband is a trifling 5ft 7″). I had planned to stay for four or five days to play cribbage and agonise over what should be done with the way of the world and then return home, triumphant and whistling from the rear, to the arms of my beloved.

However, just as I was packing away my forty seven t-shirts, various tchotchkes and as many lighters as I dared lift from every conceivable surface, catastrophe struck: my Paul received a warning that he had to self-isolate as he’d been near someone who had tested positive for COVID. I was as surprised as you are: Paul isn’t exactly known for his gadabouting and his idea of being social is opening the curtains on his day off, so how could this be? We’re still living in a hotel so chances are it was someone just passing through, but doesn’t matter: he had to bunker down for ten days.

Now, perhaps you’re thinking, surely I must have dashed to my car and drove back to mop his brow and tend to his every whim? Well you’d be wrong, I was in the middle of watching an Agatha Christie and although watching any programme at my friends’ house is an exercise in trying to make out anything remotely distinctive through the fog of smoke and cacophony of shrieking and lament, I was eager to find out who did it. Turns out the murderer was in us all along.

No, it’s because we’re living in a one-bedroom hotel room that we both – jointly – decided I must stay away for the sake of our marriage. Paul and I rarely argue but that’s because in between his working and my flights of fancy, we are together approximately eighteen minutes a day. This works, because it gives us enough time for a cuddle, bum and a blistering critique of his technique after. On holiday we are amazing and can spend weeks together without complaint, but that’s normally because we have new things to distract us from the cruelty in each other’s eyes.

But cooped up together in a one-bedroom flat without the possibility of leaving? We’d genuinely kill each other. Between Paul’s stunning ability to pull facts from eight years ago out of his arse and my propensity towards the melodramatic, it would only take a mild disagreement about who gets the firm pillow before it spilled over into bitter recriminations and me trying to post his head through the toaster. So, for ten days more, I was to stay in Liverpool whilst Paul locked down in Newcastle.

And you know, it was just fine. Paul, confined to what was effectively a fancy jail cell, built some Lego, scratched his bum and availed himself of all the naughty things in my bedside drawer that I tell him not to play with. I had a gay old time – the days flew by – and within the week had grown accustomed to the mild film of spittle that was being left on my face every time I asked someone especially Scouse for directions. Not every vowel needs strangling, just sayin’. I’m kidding, I love the Scouse accent and Liverpool is a terrific city.

However, with two days to go, my friend also gets a self-isolation warning on the app. You couldn’t write the script, could you? Common decency and the fact I’d been using Tall Paul’s toothbrush to ped-egg my feet in the bath meant that I couldn’t risk travelling back to my Paul in case my lungs were full of excitement. This meant a further stay whilst we anxiously waited to see if my lips would turn blue with something other than the effort of doing my shirt buttons, but thankfully no and, after a total of 22 days, I was able to come home and back into the flabby, comforting arms of my husband.

Here’s the thing: for all that I endlessly rag on Paul via this blog, for all that I tease and make him out to be a crabby, contumacious old sort, he’s alright really, and not being able to see him when I wanted was very much a trouble I hadn’t anticipated. Those that know me say that I suffer with contrarianism, that is, as soon as I can’t do something I very much want to do it. You may disagree with that analysis, but that’s fine, because then I’ll deliberately disagree with you and that proves me right. It’s why things like lockdown rankle with me (though I stick to the rules rigidly, because The Greater Good) – I can merrily sit on my bum for days on end and never see anyone but the instant I can’t do it, I’m arranging things left, right and centre and then going Max Tittylip that my plans are out.

And, you know, I really, really missed him. My hosts were truly amazing, each and all, and you must understand that I’m alway glad of an opportunity to sit on someone else’s sofa, but there’s a lot to be said for coming back and burying my nose in the hay-scented fleshpile that is Paul. I missed his innate skill of being able to recall some random quote from a Changing Rooms episode from way back when and reduce me to laughing tears with some naff catchphrase. I like the way his tongue appears at the corner of his mouth when he’s trying to concentrate in spite of my endless prodding. He’s the kindest, most selfless, most considerate barrel of fat you’ll ever meet, and by God he doesn’t get the credit he deserves on here.

It’s not all roses – and that’s mainly because the fat bastard eats them before I get a chance – for example, I don’t like that sometimes when he’s watching TV his jaw slackens and he looks like his mother, the Waltzers Queen of Peterborough. Plus he messes up his personal pronouns in a way that makes my shoulders lock into my ears with annoyance. He gives me a hard time for accidentally piddling around the toilet in the bathroom but has no shame in leaving the pan looking like someone hurled a tin of uncooked brownie mix in from a moving car.

But yeah, I missed him. A couple of times when I sat in front of the Mersey, listening to my Billie Eilish tapes, looking over the river to the hills beyond and knowing he was only a three hour drive away (actually more like seven, given my tendency to stop and get something down on paper at every service station on the way) was a bit of a wrench. We reunited last night in a blur of knock-off Doritos (clearly he hadn’t missed me enough to get name-brand) and The Cube and it was tremendous. Lovely. But that’s to be expected, as I do love him dearly. I mean look what a power couple we are.

Anyway, look, that’s quite enough of that mush. I’ll be back to calling him all sorts and tampering with the brakes on his Smart car lickety-split, I promise. Actually, given the Smart car’s brakes extend to nothing more than pushing a carrier bag out of the window at speed so it acts as a makeshift parachute, that bit will be easy!

The super quick lamb pilaf, then. You’ve waited long enough and endured all of my nonsense, and for that I’m grateful. As grateful as you will be for this delicious quick lamb pilaf? Abso-friggin-lutely. Let’s do this!

quick lamb pilaf

Turns out that despite being a delicious dinner to make, the quick lamb pilaf doesn’t photograph too well. Ah well. Bear with.

quick lamb pilaf

Serve the quick lamb pilaf with naan breads. Which translates as bread bread, fact-fans.

quick lamb pilaf

Just to add to our woes, the quick lamb pilaf photo here went all washed out. But you know what, you’re turning it into poop, let’s not fret too much about the looks.

tasty and quick lamb pilaf

Prep

Cook

Total

Yield 4 servings

Lamb mince doesn't get nearly half as much love as it should. It's so much more tastier than beef mince, and is dead easy to cook. Try and get the lean stuff if you can, if you can't find it in the supermarkets a local butcher is a good bet. You slip someone enough spare change and you'd be amazed what they can do with a mincer.

This makes enough for two very large portions. Maybe a bit more for your lunchbox.

This is another recipe inspired from Hello Fresh - we've made a couple of changes to slim it down. We've been customers for a few months while our house gets rebuilt, and, I won't lie, writing a cookbook totally bloody drains you. We love it, and you probably will too! Click here if you want to give them a go, you'll get £20 off your first box. We also get £20, because damn it.

Ingredients

  • 400g lean lamb mince (4 syns)
  • 2 red onions
  • 1½ tbsp ras-en-hanout (you can buy this in all supermarkets, it's not rare, it'll be with the spices)
  • 1 tbsp turmeric
  • 300g basmati rice
  • 600ml chicken stock
  • 2 garlic cloves
  • 20ish mint leaves
  • half a lemon
  • 400g tin brown lentils
  • 3 handfuls of baby spinach
  • 150g fat free natural yoghurt

Instructions

  • spray a saucepan with a little oil and place over a high heat
  • add the lamb mince and cook for 5-6 minutes, until browned
  • meanwhile, peel and thinly slice the red onion
  • add half of the onion to the mince and cook for another 5 minutes
  • add the ras-el-hanout and half of the turmeric, and cook for another minute
  • add the rice to the pan and stir, then add the stock and stir again
  • reduce the heat to medium and cook for ten minutes, covered, then remove from the heat and set aside for another ten minutes
  • as the pilaf is cooking, peel and mince the garlic, finely chop the minute leaves and drain and rinse the lentils in a colander
  • spray a frying pan with a little oil and place over a medium heat
  • add the remaining onion and cook until softened, about five minutes
  • add the spinach and cook for another couple of minutes until wilted, then add the garlic and lentils
  • cook for 1-2 minutes until the lentils have warmed through, then set aside
  • in a bowl, mix together the yoghurt with half of the mint and remaining turmeric
  • remove the lid from the pilaf and stir and fluff up
  • gently stir in the lentil mixture, remaining mint and a squeeze of lemon juice
  • serve in bowls, with a dollop of minty yoghurt

Notes

The dish

  • ras-el-hanout is a fantastic spice mix, if you get it you will love it. You'll find it nearly all spice bits in supermarket, but if you really are struggling you can use garam masala or curry powder
  • lean lamb mince will taste best in this, but beef mince works well too - cook in the same way. 
  • can't be arsed to track down a mint plant? Use a tbsp of mint sauce in the yoghurt instead and a tbsp in the pilaf, we'll never tell

The books

  • OUR BRAND NEW COOKBOOK can be pre-ordered from Amazon right now! It's rammed with recipes which are both FAST and FILLING. We called it FAST AND FILLING. I know, we're geniuses. But it's really banging. It'll be coming out just in time for the new year! Preorder yours here! 
  • our first slimming cookbook can be ordered online now – full of 100+ slimming recipes, and bloody amazing, with over 3000 5* reviews – even if we do say so ourselves: click here to order
  • our new diet planner is out now and utterly brilliant – you can order it here – thank you to everyone so far for the positive feedback!

Tools

Courses dinner

Cuisine curry

What? You want more curry and spicy ideas? Of course you do. You love having a bumhole that looks like a frightened emoji. Here we go then:

JX

baked eggs in cheesy toast: syn-free and quick!

You’re doubtless here for the baked eggs in cheesy toast – it’s easily one of our quickest, easiest recipes – and it’s delightful. You could scroll straight to the recipe – look for the picture – but first, I have an important message. Perhaps you could humour me.

It’s Mental Health Awareness Week, you know. No, I know, it feels like it’s always some sort of week at the moment – I’m still eagerly awaiting the celebrations of ‘Comfortably Upholstered Northern Tubsters’ week, but until the day comes when I’m presented with a perspex sausage roll trophy by, oh I dunno, Gail Platt from Corrie, I’ll need to keep dreaming. But this is an important issue so I don’t begrudge writing about it.

Actually, speaking of Coronation Street, Aidan Connor’s suicide storyline really made me upset – it’s unbearable to think that people keep things bottled up to the point where they feel they can’t cope anymore – so, in the spirit of being open about our feelings, I turned to Paul and admitted that I would have given anything, simply anything, to fall asleep nestled comfortably between the wibbly-wobbly cheeks of Shayne Ward’s bottom. I’ve genuinely never known a man make a Zara funnel overcoat look so damn good. I was reading a news story about the actor where he expressed upset over the fact he’s been called fatty-boom-boom on Twitter and accused of having a dad body. How utterly ridiculous: a bit of a podge belly is perfectly natural as you get older, and I certainly wouldn’t hold his belly against him – I’d just balance it on top of my head in the usual fashion.

The storyline has done some amazing work highlighting that not everyone suffering with mental health problems is a shrieker and a wailer and your (lazy) stereotypical loon throwing their faeces around and punching at the clouds. It shows, rightly, that it can affect anyone, with no barriers, and that’s why it’s important to actually talk about it, get it out in the open, have an honest discussion about it.

I’ve gone on previously about my own mental health issue – health anxiety – and I won’t bore you with the details of it. I will say this, though: another year has passed and this year I’ve managed to beat a brain tumour (because of my tinnitus), mad cow disease (because my mother insisted on buying cheap mince for most of the eighties), Alzheimer’s disease (because I forgot where I parked, once, and that’s because I was driving Paul’s ‘car’ as opposed to my own), sepsis (cut myself handling compost) and breast cancer (another harmless lump in my boobs, most likely a Trebor Soft Mint). It’s exhausting being so healthy, I can assure you. Though that exhaustion is probably chronic fatigue syndrome. Bugger.

If you’re out there, and you’re suffering, there’s only two bits of advice I can offer you – and you’ll have heard them before, but I don’t care: maybe my words will be the ones that hit home, like a determined sperm: talk to someone and don’t give up. Now, choose wisely with the first bit of advice, I’m not suggesting you ring your taxi-rank and advise them that you’re seeing only blackness ahead – if they’re anything like my local taxi service, you’ll get twenty seconds of phlegm-soaked coughing and some racist dialogue in the background. No, choose a family friend, someone from work, a loved one, the cat or even a cushion. Vocalising your issues is cathartic, even if you’re talking to yourself. I’m forever talking to myself and find it reassuring – often those negative thoughts in your head are exposed for the nonsense they are once they float out of your gob. If you’re entertaining the ‘what if’ question (especially with your health), rephrase it as ‘what if it isn’t’ – do you really want to be wasting your life worrying about something that isn’t going to happen or, if it is, you can do bot-all about? For every spoken question you give yourself, provide two answers – the rational and irrational. Give yourself a fuller picture. And mind, if you choose to talk to someone rather than yourself, make sure you choose wisely. They’re few and far between, but there’s some folk out there who will gladly lend you an ear just so you don’t notice the knife they’re sticking in your back.

The don’t give up part, then. It’s such a trite thing to say, but you never know what’s coming around the corner. Well, Paul does, but that’s because he’s got boggle-eyes (I’m not saying he’s cross-eyed, but he does have to sit sideways to watch the television). Even if you aim for one day at a time, a day that doesn’t end with a trip in a black ambulance with me driving behind you trying to decide whether it’s appropriate to overtake is a good one.  At my lowest I thought I’d be doolally forever – and actually, perhaps I am because mental illness never leaves you – but you learn to cope, then you learn to stop caring, then you forget why you were ever stressed. Until you wake in the night convinced that you’re dying because although it COULD be trapped wind, that pain in your belly is almost certainly bowel cancer and this is it, I’m off to reunite with my nana after three months of shitting blood. Difference is, each time that anxiety-blip happens, you learn a bit more how to cope with your worries, and the time it takes to get over your anxiety decreases. In short, it gets easier. It does.

Chins up, folks. Remember, there’s fuck all to be ashamed about if you’re out there and you’re struggling: you’re a human being. Yes, even you, with that moustache. You wouldn’t feel embarrassed if you broke your toe, why should your emotions be any different? I read here that 1 in 6 folks experienced a symptom of a mental health condition last week. Perhaps you’re not so unusual, after all.

Oh and as an aside, if you’re one of those arseholes who pretend you’ve got OCD because you have to check the oven is switched off once in a blue moon, please, stop. Obsessive compulsive disorder is a genuinely devastating illness that manifests itself in much stronger ways than the occasional ‘but did I’ moment on the drive to work. It doesn’t make you sound interesting or kooky, it makes you sound like a proper Comfortably Upholstered Northern Tubster.

OK we’re done. No more lectures. But please, do talk. To the recipe, then!

baked eggs in cheesy toast

baked eggs in cheesy toast

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baked eggs in cheesy toast

Prep

Cook

Total

Yield two slices

This super quick breakfast looks impressive but is actually a doddle to make on Slimming World - you can have two 'toasts' and it'll be syn free! Don't want to use your HEA as well as your HEB? We've got you - use slightly less cheese - 10g is only two syns. This recipe makes enough for one person to have two slices - just scale it up as you wish.

Remember my warning from the last time we used a Schar Gluten Free White Ciabatta Roll? Let me remind you...

But here's the thing. Gluten free food is expensive and it can be a proper pain in the arse to find if you are following a gluten-free diet. That's annoying when you want to cook with it, but what if gluten free was the only bread you could have and you had to do without because some div on Slimming World was too frightened about just having a breadbun? Before you pick it off the shelf, have a think.

Ingredients

  • one Schar Gluten Free White Ciabatta Roll (HEB)
  • two eggs
  • 30g of red leicester cheese (HEA) (or use less, and syn it at 10g for 2 syns)
  • chives, black pepper
  • optional: chilli sauce - yum! We use Flying Goose and syn it at 1 syn, but that's optional

Instructions

  • preheat the grill
  • cut your roll in half and drop it into a hot, dry frying pan, toasting off the bottom of each slice
  • remove your bread and, using the bottom of a glass, press a well into the bread and crack an egg in, like so

  • sprinkle your cheese and chives on top, then grill for a few minutes, keeping an eye on it so it doesn't burn - your egg should be solid, but the yolk nice and runny
  • serve - slather it with chilli sauce if you like your arse battered like us
  • enjoy!

Notes

  • not got chives? Don't panic - just use black pepper
  • if you were feeling decadent, you could always add chopped ham into your well
  • feel free to use a different bun - however, a ciabatta is good as it doesn't burn so quickly

Courses breakfast

Cuisine easy

There now! Looking for more breakfast ideas, you fabulous witch?

Enjoy!

J

chicken souvlakia, plus weigh in week eight

Ah, hello there. Come for the chicken souvlakia recipe? Then please, wait a moment. I’ll get to it. But first, it’s weigh in day, and well, goodness me…

week8

Whilst I’m here, I forgot to post last week’s cockometer too!

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I shall make a page of them all on. I find myself thinking of new themes for each knob.

Hooray! 32lb over eight weeks, including the time we put 11lb back on in New York, is good enough for me! Our aim has always been to lose 2lb a week. I get so frustrated when I read comments online where people kvetch and moan about only losing a couple of pounds – that’s the healthy way to do it – slowly and sensibly. I sometimes think Slimming World puts a bit too much emphasis on big losses (like Slimmer of the Week) as it is and it creates disappointment. Mind, my frustration soon builds to sheer eye-popping rage when I see people saying that they’re stuck for ideas on what to cook. You’re using the Internet, the world’s biggest cookbook – it isn’t just used for watching jizz vids and bloody asos.com, you know. I do sometimes think it boils down to laziness – people can’t be arsed to cook but that in itself is a shame, because so many of our recipes for example cook in no time at all. Anyway, no time for soapbox, dinner is almost ready, and I need to post the bloody recipe.

It’s a chicken recipe to celebrate our brilliant new Musclefood deal – I’m going to talk about it in full over the weekend, but we now have a decent, plain deal – around 25 chicken breasts (and each one is huge and doesn’t shrink!), 2kg of extra lean beef mince, 2 big packs of fat fee bacon medallions and two packs of beef strips. For £50, delivered. And mind it’s not delivered the usual online way, where it gets stuffed into a jiffy bag, driven across the country by a lorry driver who has only had three hours sleep, then chucked in your wheelie bin as a “safe place”. Nope, this is a trackable, chilled delivery. Normally £80, haggled it down to £50. We all it our freezer filler, partly because they wouldn’t let me call it a box-stretcher. Click here for this deal and our fancy new Musclefood page!

So, chicken souvlakia!

chicken souvlakia

Just look at it, it’s tasty, juicy and actually, so easy to make. Let’s go. This makes enough for four if you use four chicken breasts. And fuck me, if you needed that explaining, perhaps you’d be better off with a packet of crisps and a sit-down. 

to make chicken souvlakia you will need: 

for the souvlaki:

for the sauce:

  • 250ml fat free greek yoghurt
  • half a cucumber, peeled with the flesh grated
  • salt and pepper
  • 2 tbsp chopped parsley

for the salad:

  • half an onion, chopped finely
  • half a cucumber
  • 2 tbsp lemon juice
  • handful of cherry tomatoes, quartered
  • salt and pepper

for the houmous:

to make chicken souvlakia you should:

  • mix together the garlic, salt, pepper, oregano and lemon juice with the chicken and leave to marinade for about thirty minutes
  • meanwhile – prepare the sauce by mixing together all of the sauce ingredients and prepare the salad by chopping everything into neat chunks 
  • when ready, thread the chicken onto the skewers and grill for about ten minutes each side under a hot grill
  • serve with toasted pitta triangles from your HEB and a great big smile because you’ve done ever so well, haven’t you?

J

beef in a honey and black pepper sauce

Remember me twittering on about our fancy lights? We’ve went and bought a new gadget – it’s a NEST smoke alarm. We need a new smoke alarm – we’ve been using our old one to prop the dishwasher up, and given the amount of vodka and aftershave in our house, it’s too risky not to have a working system. Now, this isn’t just a smoke alarm. It’s fancy. Real fancy. Our house is becoming the gadget city we always wanted, see. This smoke alarm hooks into my WiFi and will alert me if the batteries are low or if it detects smoke. And how does it do this? IT BLOODY WELL TALKS. Admittedly it’s in a plummy ‘don’t be scared, but you’re about to be cremated’ voice, whereas if I’m about to die, I want a fucking air-raid siren, not Joanna Lumley whispering me to the grave. If I’m honest, we only bought it because it a) works with our thermostat (it’ll thoughtfully turn the boiler off if it’s pumping out more poisonous smoke than the shelter outside a Mecca Bingo at the interlude) and b) it glows. It will momentarily glow green when you shut all the lights off so you know it works. It’ll glow red if you’re on fire. It’ll even glow white for 20 seconds in the hallway if you get up for a piss, which is handy if you’re like us and your bathroom lights are so intense that your helmet blisters as you urinate. 

Speaking of bright, they say you should always look on the bright side of life. I generally do. My days aren’t often filled with wonder and drama but they’re always littered with tiny moments of joy or laughter, and that’s a nice way to live. For example, I take great solace in, every day at one attosecond past five’o’clock, I hurtle out of my work office, straight to my car on the 11th floor of the car-park, throw ‘The Final Countdown’ onto Spotify and hurtle down the ramps as fast I can so that as my car pulls out of the car-park, ‘IT’S THE FINAL COUNTDOWN’ plays. There’s just enough time to do it as long as no-one gets in my way. That said, more often than enough, I’ll get stuck behind someone who’s as thick as a submarine door and is trying to operate the barrier by inserting her Boots Advantage card and calling for help on a box of Lillets. But it’s still good fun – a simple pleasure, but a pleasure none the less. I mean, that happiness normally dissipates a second later as I’m stuck behind some numpty in a BMW who thinks the indicator stalks are somewhere to rest her ankles when she’s got a client in the back-seat.

The reason I mentioned happiness is because I actually got myself upset earlier – and you need to realise, I have a heart of solid black granite. The only time I get upset is when Paul eats more than half of the Ben and Jerry’s. GOD-DAMN IT. No, I was reading an article on the BBC News (link) about a young Iraqi gay lad who was forced to leave his country simply because he was gay. His own dad told him that he would be happy for ISIS to chuck him off a tall building to his death, or burn him alive, simply because of his biological leanings. I couldn’t comprehend it. Men are being sent into the desert with their arseholes glued shut so that they die an incredibly painful death just because they like a bit of cock. All very distressing and we shouldn’t linger on the details.

What it did make me think though was how bloody lucky I am / we are to live in a country where being gay just isn’t a problem. Not really, not on the scale it once was. The fact that I can live with my husband in the middle of Menopauseville, Northumberland and no-one really bats an eye is testament to how far we’ve come. My nana, god bless her, told all the old wrinklies at the WI about my wedding and challenged anyone who had a problem with it. She literally took all comments on her whiskery chin. I can’t personally remember the last time I experienced any sort of homophobia.

Sure, there’s the well-meant but incredibly offensive comments – I was told once by a colleague that ‘my religion doesn’t agree with gays, but don’t worry, I can tolerate you’ – like I was a bad smell, or an ingrown toenail. I resisted the urge to snip back that I don’t agree with grown men in frocks putting their holy willies into little boy’s bottoms, but what’s the use. You also get a lot of people asking ‘how it works’, like there is a hidden user guide (a gayde?) that explains all the mechanics (when he pushes, so do you), but that’s fair enough. I don’t mind answering questions as long as you’re comfortable with vivid descriptions and use of the term santorum. It’s a given now that if I’m filling out a form, I’ll be able to choose ‘Civil Partnered’ or ‘Married’ as opposed to ‘Living with Partner’, which was simply a euphemism for being a chutney-ferret.

Actually, the most devastating thing about filling out forms these days is that I’ve gone up an age-bracket – I now fall into the 30-34 category. Sniff. Might as well order myself some piss-knickers now. Sigh.

iPad running slowly now, clearly don’t feel with my sass. So let me chuck you a recipe like the decadent bitch that I am.

beef in honey and black pepper sauce

you’ll need these (serves two fatties):

  • 2 tbsp honey (5 syns)
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp mirin
  • 1 tsp coarsely ground black pepper
  • 600g dried noodles
  • 1 onion, finely chopped
  • 400g diced beef
  • 1 broccoli, cut into florets
  • half a cabbage head, chopped

 

and you’ll need to do this

  • soak/cook the noodles according to the instructions
  • put a pan of water on and boil the broccoli and cabbage for about 5 minutes, drain and set aside.
  • honey,  soy sauce, fish sauce, mirin and black pepper gets whisked together next, and set aside
  • into a pan goes a little oil or Frylight and heat until it starts to smoke
  • next, add the onion and reduce the heat immediately to medium-high
  • cook for about a minute
  • throw in the beef and cook it however you like it (we always prefer a bit of pink meat…)
  • empty the pan of the beef and onion and set aside
  • return the pan to the heat
  • final stage now – add the sauce mixture to the pan and thicken into a syrup
  • add the broccoli and cabbage to the pan, and stir
  • chuck in the noodles and the beef to the pan and mix well
  • enjoy!

Mmmm!

J