Nine tall (500ml) cans of lager, a large bottle of red wine, five shots of Grey Goose vodka, a lamb bhuna, Moroccan lentil curry and a grand slam of naan.

That must have needed a huge pot for nearly 6 litres of boozy cooking sauce.

Probably a bit runny but the naan helps

2 fried eggs with freshly baked baguette (part of) no butter-heavenly!

No cigarette?

Before and after but not during the feast

Tried this tonight. I googled to get the measurements for the sauce. Oddly all the recipes seemed to involve cooking the chops and a pouring sauce only, rather than cook in it.

It was a little too orangey for me. Which considering I used pineapple jam rather than marmalade was something.

I've done it in a Pear cider sauce before and that was delicious.

Breaded pork cutlets with apple sauce, boiled carrots, fried potato and onion cakes with bacon, steamed asparagus.

Tonight, Fried soft salmon roe on hot buttered toast and a couple of cans of London Pride.

Roast duck legs with rosemary, wrapped in pancetta, with fondant potatoes, roasted shallots and buttered Savoy cabbage.

Washed down with cup of earl grey or did you go for an appletini?

left over roasted cauliflower in cheese sauce mashed up with lots of horseradish & used as a bed under salmon for salmon en croute and green beans. It was filling and delicious. Local Montepulciano vino

Well that's given me some ideas.

Sounds a bit icky but was very tasty & served as a "sauce" inside thepastry.

Sounds lovely but complicated. I was given a big slab of salmon yesterday evening and about as adventurous as I'll get is to marinate it.

Not complicated at all. Enjoy your fish.