glw gone.

[Burney]

Oh yes, I've taken to caramelising a heap of onions and then, just before plating, grating some cheese into the onions and giving it a good old mix up, so the cheese starts to melt in the onion heat.

I shall enjoy some delicious water with mine. At 9 o'clock I will allow myself a nice cup of Earl Grey, with a slice of lemon.

You want to be careful taking a dangerous stimulant like tea that close to your bedtime! You’ll be up all night with your bladder. Maybe some warm milk?

On a slightly less depressing note, what bread do you use for your steak sandwich?

[Sir C]

You want to be careful taking a dangerous stimulant like tea that close to your bedtime! You’ll be up all night with your bladder. Maybe some warm milk?

On a slightly less depressing note, what bread do you use for your steak sandwich?

See above re: wine.

I'm actually a fan of the Tesco half baguette. The doughy centre can be ripped out and discarded, leaving a pleasingly crisp carapace for the steak and onion and cheese mixture.

Tonight I'm going to experiment with a rump steak, battered for tenderising.

[Burney]

See above re: wine.

I'm actually a fan of the Tesco half baguette. The doughy centre can be ripped out and discarded, leaving a pleasingly crisp carapace for the steak and onion and cheese mixture.

Tonight I'm going to experiment with a rump steak, battered for tenderising.

Generally, I prefer rump or sirloin for a sandwich. I’ve never had to batter it.

I use the part-baked ciabatta jobs from Tesco. Soft enough not to be tiresome, but generally strong enough to hold together.

[Sir C]

Generally, I prefer rump or sirloin for a sandwich. I’ve never had to batter it.

I use the part-baked ciabatta jobs from Tesco. Soft enough not to be tiresome, but generally strong enough to hold together.

I'd usually use rib-eye or sirloin fearing, as I do, the reputed toughness of rump. That's why I will bash it.