I made sausage rolls at the weekend.

[Burney]

Au contraire; my idea was to leave the essential simplicity of the dish but try to improve the result by using quality ingredients.

Actually I'm going to have a cold one now for elevenses.

Yes, but you've admitted yourself that the quality ingredients make feck all difference. It was the same when I made Cornish pasties with nice bits of skirt steak, finely diced vegetables and lovingly-made lard pastry. They just ended up tasting like Cornish pasties.

[redgunamo]

Yes, but you've admitted yourself that the quality ingredients make feck all difference. It was the same when I made Cornish pasties with nice bits of skirt steak, finely diced vegetables and lovingly-made lard pastry. They just ended up tasting like Cornish pasties.

Right. It's as well to just leave the whole business to the experts.

[Sir C]

Yes, but you've admitted yourself that the quality ingredients make feck all difference. It was the same when I made Cornish pasties with nice bits of skirt steak, finely diced vegetables and lovingly-made lard pastry. They just ended up tasting like Cornish pasties.

Nonsense. Try making bacon and eggs with quality dry-cured bacon and freshly laid eggs. Or steak and chips using proper dry-aged beef and beef dripping. The quality of the ingredients is vital. Usually.

[Burney]

Nonsense. Try making bacon and eggs with quality dry-cured bacon and freshly laid eggs. Or steak and chips using proper dry-aged beef and beef dripping. The quality of the ingredients is vital. Usually.

Yes of course, but there are certain foodstuffs that defy gentrification. Indeed, it's possible that part of their appeal lies in the cheapness of their ingredients and shoddiness of their preparation. For me, a sausage roll is such a beast. After all, bland, pink mechanically-recovered meat paste and limp, greasy, lukewarm pastry wilted under a heat lamp do beat good crisp pastry and flavoursome pork mince. That's just a fact.