I have some lovely Italian sweet sausages for dinner.

[Burney]

I'm off here tonight for the GLW's birthday http://stockdales-restaurant.com/our-menu/

Hmmm. Toss-up between the turbot and the short rib suet pudding for me.

Not that I'm invited, I don't suppose.

[7sisters]

Can anyone think of anything better to do with them than cook them with peppers and onions and pop them on to a piece of griddled ciabatta? It's lovely, but it's what I always end up doing with them.

How about skinning them, then breaking them into small chunks ?
Brown the off in olive oil, sizzle them in a glass of white wine.
Throw in some grain mustard with some chilli flakes and about 200ml of double cream and some torn up basil leaves.

Toss it all together with some penne pasta you knocked up at the same time as browning the swags..

[Burney]

How about skinning them, then breaking them into small chunks ?
Brown the off in olive oil, sizzle them in a glass of white wine.
Throw in some grain mustard with some chilli flakes and about 200ml of double cream and some torn up basil leaves.

Toss it all together with some penne pasta you knocked up at the same time as browning the swags..

Good shout. I do a similar thing with sausages, porcini, tomatoes, chilli and cream. I tend to use orecchiette, though.

[Pokster]

Hmmm. Toss-up between the turbot and the short rib suet pudding for me.

Not that I'm invited, I don't suppose.

If you would like to attend you would be most welcome....

[Burney]

If you would like to attend you would be most welcome....

That's awfully kind of you. And if you're paying I'll start with the lobster thermidor

[The Jorge]

Beans. They always seem like a good plan, but they always end up just feeling like what they are - a means of bulking out proper food.

I've come round to the bean, sort of put off of the whole pulse family by the pious ones like lentils and mongs

[Burney]

I've come round to the bean, sort of put off of the whole pulse family by the pious ones like lentils and mongs

You see I like a lentil. It adds a nice texture to things like soups and curries and a good dhal is a great thing. Not sure about the French green jobs, though.

Don't get me wrong: I like a bean, I just find that they can become wearing in large quantities.

[IUFG]

Who can possibly fail to like a dhansak?

[Burney]

Who can possibly fail to like a dhansak?

Yeah. I always tell myself I'm not going to have a dhansak whenever we get a takeaway curry, but I always do. The only question is chicken or lamb.

[Jake]

I'm off here tonight for the GLW's birthday http://stockdales-restaurant.com/our-menu/

Shrimp to start, hold the potatoes. Suet pud for main. Dark chocolate parfait to finish.

Job done.