I've decided that today is a good day for Baked camambert in a box

If you want a recipe recommendation, this is quite exceptional. I’m going to make it with black pudding this very weekend

https://youtu.be/sXK-L3VEDCw

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Originally Posted by WES

If you want a recipe recommendation, this is quite exceptional. I’m going to make it with black pudding this very weekend

https://youtu.be/sXK-L3VEDCw

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Thank you.

This is very good, also. I eat it regularly at his restaurant in Hertford. However, when I've eaten it, I've been certain he adds a dash of fish sauce, but it's mysteriously absent from the list of ingredients. I'd add it anyway.

https://www.theguardian.com/lifeands...ment-119241230

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Originally Posted by Burney

Thank you.

This is very good, also. I eat it regularly at his restaurant in Hertford. However, when I've eaten it, I've been certain he adds a dash of fish sauce, but it's mysteriously absent from the list of ingredients. I'd add it anyway.

https://www.theguardian.com/lifeands...ment-119241230

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Hmmm, looks very good, Mrs WES would love that.

But where do you get cod cheeks from? Not sure I've even seen them in my local fishmonger? Presumably you can get cod fillet and cut it into chunks.

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Originally Posted by WES

Hmmm, looks very good, Mrs WES would love that.

But where do you get cod cheeks from? Not sure I've even seen them in my local fishmonger? Presumably you can get cod fillet and cut it into chunks.

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My fishmonger always has cod cheeks. I panné them to make 'scampi'. The texture is different to cod fillet.

Your fishmonger probably has them but you need to ask.