Sir C, I took the GLW to Joy Kitchen in Orpington on Friday night

[Sir C]

I think they are still quite happy for you to order 20 poppadoms and a pint of Kingfisher when you get in and then have some clever device to sweep the crumbs from the tablecloth whilst thankfully turning a blind eye to the red stains on their white tablecloths.

Do you know what I like on my poppadoms, m? Lime pickle. BUT, sometimes I prefer the little salad of tomato and onion and coriander.

Mango chutney can do one.

[Burney]

Do you know what I like on my poppadoms, m? Lime pickle. BUT, sometimes I prefer the little salad of tomato and onion and coriander.

Mango chutney can do one.

Mango chutney is just jam. And putting jam on poppadoms is madness. Love a bit of Lime Pickle. Brinjal pickle's good, too.

I do retain a dirty liking for the sweetish/minty orange/yellow/green yoghurt gloop, however.

[Sir C]

Mango chutney is just jam. And putting jam on poppadoms is madness. Love a bit of Lime Pickle. Brinjal pickle's good, too.

I do retain a dirty liking for the sweetish/minty orange/yellow/green yoghurt gloop, however.

Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.

[Burney]

Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.

'Dutch oven'

Do you even cook indoors anymore? I made an absolutely lovely off-the-cuff fish soup/stew for supper last night. Bit of dill, fish stock, cream, concasse tomatoes, leeks, onions and carrots. Plus some bits of monkfish, cod loin and prawns. Marvellous.

I also have a rather nice recipe for Spanish ribs with a honey and sherry coating, but you'd probably sneer since I cook them in an oven.

[Sir C]

'Dutch oven'

Do you even cook indoors anymore? I made an absolutely lovely off-the-cuff fish soup/stew for supper last night. Bit of dill, fish stock, cream, concasse tomatoes, leeks, onions and carrots. Plus some bits of monkfish, cod loin and prawns. Marvellous.

I also have a rather nice recipe for Spanish ribs with a honey and sherry coating, but you'd probably sneer since I cook them in an oven.

Cast iron pot. You know the drill.

I use the barbecue if the weather's good most of the time. Those ribs of yours could easily go in the oven but the babecue will just give them a gnat's cóck of something nicer. And it's nice to be outside. Tonight I will do lamb rump on boulangere potatoes for which I need an oven running at 200 degrees, so I'll just fire up the Kamado. Tomorrow I'm doing steaks, so guess what? Kamado. Wednesday will see me try a chicken shawarma recipe I found recently... over charcoal, naturally.

[Burney]

Cast iron pot. You know the drill.

I use the barbecue if the weather's good most of the time. Those ribs of yours could easily go in the oven but the babecue will just give them a gnat's cóck of something nicer. And it's nice to be outside. Tonight I will do lamb rump on boulangere potatoes for which I need an oven running at 200 degrees, so I'll just fire up the Kamado. Tomorrow I'm doing steaks, so guess what? Kamado. Wednesday will see me try a chicken shawarma recipe I found recently... over charcoal, naturally.

I know it's a cast iron pot, but it's also the term for when you fart in bed and force your partner's head under the covers.

[WES]

Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.

Good lord. Only on Saturday have I returned from Bangalore where I had the most wonderful dahl makhani (quite my favourite Indian dish) here:

http://dhaba1986.com/

Yummy