Montys youngest ?
Health and safety :hehe:
I stayed for a few days in an old tea planter's house on a plantation, refurbished to 1930s colonial splendour.
Let's be frank, after about 10 minutes I was horsewhipping coolies and generally behaving like a colonial tyrant :-(
It was fúking great.
Ah. I see. Say no more.
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Finest, be damned.
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But surely you leave your meat to rest under foilfor at least 30 minutes, vpv? And you presumably only cook it rare like a good gentleman?
In such circumstances, there should always be a good quantity of juice released, which is indispensable in the gravy.
I'm not sure how I feel about adding jam to gravy, but when feeling playful, I have occasionally been known to add a spoonful of Marmite to it.
No, that's OK (although I'm never sure how much flavour the mustard powder actually imparts, tbh). You should certainly salt and pepper it, though.
Have you a meat thermometer? If so, throw the ghastly thing away, since they lie and want you to cremate your meat.
I suppose that could work, but I use a lidded dish.
something akin to this
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