Garlic in cottage pie? Isn’t that suspiciously close to spag bol but with potato rather than spaghetti?
Fully integrated cuisine.
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Last night my 15 year old daughter cooked a 4 course meal for all the parents of the children from her course. It was all at her school in a resturant prepared environment. It was fecking stunning stuff! She has been learning from professional chefs, which will be a huge help for her GCSC in food tech.
So proud, she takes after her dad in this department!
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I’m sure it tastes delightful Kevin but I hope you don’t mind me saying she needs to “up her game” when it come to presentation on this one. A bit too Jackson Pollock for my liking. 
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Are they running short of plates?
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Well you know, the education cuts and all,
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Looks like she did really well.
Cut out that weed Rocket and I’d be all over it
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Why deconstruct? Why not present in the manner it was supposed to? I can not wait for this fad to die off, most people do not want to eat on brickies shovel or pelicans arse.
That food and menu look lovely though, I hope she did well.
Here’s a few recipes to follow.
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“An unhealthy pre-occupation with preservation and decay”
Pickled onions:
non-spicy: coriander seed, fennel seed, white mustard seed, black mustard seed, white pepper corn, cassia bark, cardamon, bay leaves.
spicy: coriander seed, white mustard seed, black mustard seed, white pepper corn, black pepper corn, bay leaves, pimento, crushed chillies, home grown jalepenos.
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Look more like pickled bollocks.
Why is there a strawberry in one?
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I am fluent in that
I’ve been a big fan of chorizo since visiting Spain for the first time in 1994. One of my favourite meals is also the simplest.
Serves 2
Ingredients:-
- 300g filled, chilled pasta
- 1/2 of a bendy chorizo sausage
Directions
- Cut the chorizo up into circular discs, about 1/2 centimetre in thickness.
- Boil a pan of water for the pasta
- Bung pasta in when water is boiling (cook for 3/4 minutes)
- Heat a dry frying pan to “hot”
- Bung the chorizo discs in, without fat. They have plenty of their own.
- Shake the pan about a bit until the chorizo juice seeps out and provides a frying environment.
- Flip the discs to get an even cook.
- When the pasta is done, cut the heat on both pots, drain the pasta, and put it into a wok.
- Tip the contents of the frying pan into the wok.
- Place wok on low heat, and stir contents.
- Serve.
Not suitable for veggie, kosher or halal peeps. Sorry, @Intiniki - I know you like your carrots to be ritually slaughtered 
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