BristolUK

Don't take it all mind.

Teaandtoday5

managed a slightly odd pink version as the only ready mixed spices I had was tandoori (also no mango chutney left so I improvised with red pepper jelly). Obviously I omitted the sultanas. No-one needs the sultanas. But thx for the idea, haven’t had it in at least a decade.

BristolUK

I didn't use mango chutney but I remember seeing it for some recipes. I'd forgotten your view on sultanas

I might mix some peach chutney with a portion and see what difference there is. But that goes so nicely on baked spuds so only a little.

caretaker

Chicken tacos; a work in progress. Not represented in picture; sea salt, black pepper, cumin, chili powder, and a blast of sriracha, and grated cheese.

Siouxie

Ooooh Red Pepper Jelly - have you tried Something Special Gourmet Red Chili Jelly? It's delicious - and made in Canada; I add it to lots of things, even make a salad dressing from it
https://www.somethingspecialdeli.com...ourmetRedChili

Teaandtoday5

have had it once or twice I think, but I am not sure where I bought it. Child 2 likes it on toast or a bagel for breakfast

caretaker

The clam and shrimp chowder I made yesterday using the poaching liquid from Wednesday's kipper. The smokey edge really sets it up.

caretaker

Beef empanadas lovingly stamped out by a mamacita robot.

BEVS

Now I am going to have to make a pot of that.

caretaker

We had hotdog day at work, and I tried out my new little second-hand portable grill. They were good, and we had fun!

caretaker

I made cod cakes.

caretaker

15 days later, hot dog day at work again! I put a couple of tall cans of IPA in the cooler in preparation.

Oink

A lovely friend of mine gave me some expensive English cheddar, Stilton and a jar of Branston pickle for my birthday, which was last Saturday. I don't usually eat cheese as I think it's just gone off milk but as my mate is brilliant and wanting to think of a way of giving his present the respect that it deserves, I thought I'd do a seven-day ploughman's lunch challenge. While I don't particularly like them [ploughman's not challenges] I do the love the romantic idea of a pub one. The dabbled light filtering through the nicotine stained lace curtains of the pub window while Fred the Gates is regaling you with stories of his newest gate creation while you're trying to munch through a savoury lunchy treat while breathing in the acrid air of Bensons and Silk Cut. So tomorrow morning I’m off to get a jar of pickled onions (eurghhhh) but they seem to be central to a traditional ploughman's. But I'm not averse to branching out and I want to change them up, it is as it is a challenge after all. I'm sure we’ve talked about this topic before but as I'm too naffing lazy to look back through the threads, I need some new, fresh and novel ideas on what to put in a Ploughman’s lunch. So any constructive, actually any input would be greatly appreciated.

PS I won't be putting this exercise on YouTube because people who do are cads.

PPS sorry for the widely overindulgent prattle but I've just drank 11 tall cans of lager and four shots of something called a lemon drop while being awake for approximately 40 or so hours. Suffice to say HID is away. She's on some covid policy fact-finding bolloxy nonsense. Still, she's away.

Jingsamichty

First off you need a nice crusty white loaf. I prefer a proper French baguette, though that might be considered filthy foreign muck by the Brexiteers traditionalists. And loads of butter. (This isn't going to be a light lunch)

Oink

I can do slices of a nice crusty baguette. Anything else? An piece of apple, tomato or if you're a modern ploughman you might be into some rather spicy capers.