Shawarma for lunch, boys.

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04-23-2021, 10:37 AM
Sir C

Shawarma for lunch, boys.

:eat:

https://cedrusuk.com/
04-23-2021, 11:27 AM
Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

Leftover boiled new spuds cut up smaller and put in an oven dish. Fried shrooms. Finely diced saucisson sec. Tiny cunks of St Agur. Grated Comté over the top. Oven.
04-23-2021, 11:41 AM
Luis Anaconda

Quote:

Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

Leftover boiled new spuds cut up smaller and put in an oven dish. Fried shrooms. Finely diced saucisson sec. Tiny cunks of St Agur. Grated Comté over the top. Oven.

OO - wd gg - that sounds rather nice
04-23-2021, 12:04 PM
Sir C

Quote:

Originally Posted by Luis Anaconda

OO - wd gg - that sounds rather nice

I said shawarma, la.

Shawarma.
04-23-2021, 12:30 PM
PSRB

Quote:

Originally Posted by Luis Anaconda

OO - wd gg - that sounds rather nice

2 pints of Camden lager....in Manchester :-)
04-23-2021, 01:06 PM
Burney

Quote:

Originally Posted by Sir C

:eat:

https://cedrusuk.com/

I had Greek food the other day. It remains an excellent argument for Turkish food.
04-23-2021, 01:13 PM
Luis Anaconda

Quote:

Originally Posted by Sir C

I said shawarma, la.

Shawarma.

Sounds a bit foreign, Sir C
04-23-2021, 01:13 PM
Luis Anaconda

Quote:

Originally Posted by PSRB

2 pints of Camden lager....in Manchester :-)

I can get that in a pub here - well I could if they were open. How is the pub, p?
04-23-2021, 01:38 PM
PSRB

Quote:

Originally Posted by Luis Anaconda

I can get that in a pub here - well I could if they were open. How is the pub, p?

Magnificent, especially as cracking the flags today
04-23-2021, 01:55 PM
Luis Anaconda

Quote:

Originally Posted by PSRB

Magnificent, especially as cracking the flags today

Nice wd the pubs - and wd St George for the weather
04-23-2021, 02:11 PM
Ganpati's Goonerz--AFC's Aboriginal Fertility Cult

Quote:

Originally Posted by Luis Anaconda

OO - wd gg - that sounds rather nice

It is, La. Also, when you don't put in the blue cheese {and have extra Comté and/or Gruyère on the top,} I've found a good few slugs of Lea & Perrins on the spuds before you put them in the oven works a treat.

Since we got some baby new spuds for the first time in months a few weeks back, I'm now making extras the night before so I have the left overs for my lunch. It works rather well. If there's not much, have an egg with it.