Soldato
- Joined
- 25 Sep 2012
- Posts
- 3,213
Ham, onion, toms, cheese, mayo and some red sauce.
The **Now Eating** Thread
- Thread starter J1234
- Start date
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,743
- Location
- Welling, London
Fried egg sarnies most definitely need a good dash of salt and ketchup
Soldato
- Joined
- 24 Mar 2018
- Posts
- 2,612
- Location
- Brighton
Killed the ham...meeh!
No added salt (or pepper) with red sauce
Many thanks, I can enjoy my Sunday now.
Sunday lunch today at a farm estate pub that grows, raises and shoots all the food eaten and have their own slaughter house, with a menu that changes with the seasons.
Confit Guinea fowl ravioli, Parmesan, garden root vegetables
Estate duck breast (Mallard) preserved garden plum, garden celeriac & apple remoulade
Estate roast beef, beef dripping roast potatoes, seasonal veg, Yorkshire pudding
Estate duck Wellington, duck & garden sage farce, garden roasted turnips, duck Jus
Apple Streusel cake, bay crème patisserie
Garden parsley root cake, maple cream cheese, candied walnuts
Confit Guinea fowl ravioli, Parmesan, garden root vegetables
Estate duck breast (Mallard) preserved garden plum, garden celeriac & apple remoulade
Estate roast beef, beef dripping roast potatoes, seasonal veg, Yorkshire pudding
Estate duck Wellington, duck & garden sage farce, garden roasted turnips, duck Jus
Apple Streusel cake, bay crème patisserie
Garden parsley root cake, maple cream cheese, candied walnuts
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Yes it was given a 15 minute head start.
I wasn't on my own and there are 3 three courses showing and I didn't take photo's of the in laws food that we also treated.
Failed to photo the coffee's and breads.
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Looks great. Do they do any chocolate desserts?
White chocolate choux buns was one of the options, but that will change next week.
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Soldato
- Joined
- 25 Sep 2012
- Posts
- 3,213
So tempted to put ketchup on my roast dinner
Back when I was away on Sundays I would have a reheated Sunday roast on a Monday with salad cream.
With or without saltYesterday's brekkie
