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 niceOriginally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
I said shawarma, la.
Shawarma.
Sounds a bit foreign, Sir C
2 pints of Camden lager....in Manchester
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?
Magnificent, especially as cracking the flags today
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.
I had Greek food the other day. It remains an excellent argument for Turkish food.
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