described on Best Dish as "gruel"... we all know that anything North of the Border is the spawn of Satan but I must tell you; I did roast chicken, roast potatoes, peas with JK special bread sauce for dinner a couple of nights ago and my friend said it was the best meal he'd ever had.

My bread sauce (which involves butter, onions, bread, milk, cream, cloves, chicken stock, bay leaves, garlic, salt and pepper) is world famous (amongst my friends) as the finest in the world.

It is so good that it's even delicious cold the next day.

JK2006 wrote:
we all know that anything North of the Border is the spawn of Satan

Shut your face you sassenach ! But your bread blancmange does sound nice !

And the Scottish bint lost out to the fish'n'chips man because of her low quality sauce!

I do like Edinburgh and Aberdeen Mike.

I havent had bread sauce for ages. Tonight I did my Indian cheese and mint salad with mango and iceberg lettuce, which Mike put me in mind of earlier whilst mentioning rocket/watercress etc.


Very high in calories.

Bread sauce has always been a favourite of mine.
I did try the recipe you posted a few months back,excellent enough to serve it with a side garnish of Ham shank:P Not vice versa;)
Any more secrets in that food closet?

Well I have a big saucepan of porridge on the hob.
I am debating with myself whether or not to finish it of with a teaspoon of whisky on top which a hotel did for me one day, just before I went to play tennis one morning. It was a very strange start to the day indeed.


The obvious question which everyone asks about porridge has a simple answer from me, use half milk and half water to cook it in, it gives the best flavour to the oats.

...oh my word, this stuff is filling! It grows in your tummy after eating.
The dog had a ladle of it as well for breakfast, she loved it and looks notable larger also...

Mart wrote:
Well I have a big saucepan of porridge on the hob.
I am debating with myself whether or not to finish it of with a teaspoon of whisky on top which a hotel did for me one day, just before I went to play tennis one morning. It was a very strange start to the day indeed.


The obvious question which everyone asks about porridge has a simple answer from me, use half milk and half water to cook it in, it gives the best flavour to the oats.
Ye pansy sasernach!

Oats, water, salt and a garnish of melancholy served in bitter misery.

Mmmmmmm.

Heston Blumethals` Snail Porridge fascianates me, I saw him make it on TV and its a delightful green colour!