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

[7sisters]

A clove of garlic rubbed on top, a few holes with which to pour a little white wine, then baked for twenty minutes.
:eat:

[Sir C]

A clove of garlic rubbed on top, a few holes with which to pour a little white wine, then baked for twenty minutes.
:eat:

But what of the bread therein to dunk, 7? You need the good bread.

Of course some people might dip batons of carrot or celery in there; these people would also interfere with kiddies, given half a chance.

I really fancy cauliflower cheese, but I've got duck legs. You can't have cauliflower cheese with duck legs, can you? That would be simply wrong.

[7sisters]

But what of the bread therein to dunk, 7? You need the good bread.

Of course some people might dip batons of carrot or celery in there; these people would also interfere with kiddies, given half a chance.

I really fancy cauliflower cheese, but I've got duck legs. You can't have cauliflower cheese with duck legs, can you? That would be simply wrong.

That's the thing. I'm going to have to brave this rain, in order to get decent bread.
The duck and cauliflower cheese combo would be a new one on me. The problem is, I'm a little limited in matters of ducks legs. I rarely go beyond a five spice rub with a citrus salad, and today, is not a day for eating salad.

[Sir C]

That's the thing. I'm going to have to brave this rain, in order to get decent bread.
The duck and cauliflower cheese combo would be a new one on me. The problem is, I'm a little limited in matters of ducks legs. I rarely go beyond a five spice rub with a citrus salad, and today, is not a day for eating salad.

I'll roast them simply and fry some parboiled spuds in their grease, I think.

[Burney]

But what of the bread therein to dunk, 7? You need the good bread.

Of course some people might dip batons of carrot or celery in there; these people would also interfere with kiddies, given half a chance.

I really fancy cauliflower cheese, but I've got duck legs. You can't have cauliflower cheese with duck legs, can you? That would be simply wrong.

Whyever not?

[Sir C]

Whyever not?

Rich and greasy + rich and greasy? A little cloying, don't you think?

[Burney]

Rich and greasy + rich and greasy? A little cloying, don't you think?

Not if you have something green and sharp like a watercress salad with a vinaigrette in the middle of it.

[Sir C]

Not if you have something green and sharp like a watercress salad with a vinaigrette in the middle of it.

I feel it would be too much. I'll stick with the greasy legs, greasy fried spuds and non-greasy boiled broccoli.

[Burney]

I feel it would be too much. I'll stick with the greasy legs, greasy fried spuds and non-greasy boiled broccoli.

I made a lovely sauce for my duck legs the other day. It involved port, red wine and my blackcurrants. Worked a treat, it did. Nice and sour.

[Luis Anaconda]

But what of the bread therein to dunk, 7? You need the good bread.

Of course some people might dip batons of carrot or celery in there; these people would also interfere with kiddies, given half a chance.

I really fancy cauliflower cheese, but I've got duck legs. You can't have cauliflower cheese with duck legs, can you? That would be simply wrong.

I thought you walked funny


Someone had to say it

[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

[Burney]

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

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/lifeandstyle/2018/aug/09/stir-fried-cod-cheeks-recipe-andrei-lussman?CMP=share_btn_tw#comment-119241230

[WES]

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/lifeandstyle/2018/aug/09/stir-fried-cod-cheeks-recipe-andrei-lussman?CMP=share_btn_tw#comment-119241230

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.

[Sir C]

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.

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.