roast potatoes, bacon, green peas and - most important - bread sauce.
Tommy brought a friend round for dinner this week and insisted (as all my friends do) on my bread sauce; buying the ingredients in M&S, I was explaining it to the Indian lady on the checkout and she and three waiting customers all loved the sound of it so much they all wrote down my recipe.
Delia King?
It was a very 60s thing but it is fabulous.

Oooh! Bread sauce. I love it! So what is the recipe??





[Apologies for the non-logged-in me: my laptop was hijacked by a trojan. Oh calamity!]

I slice an onion and brown it in olive oil (butter is fine); add two slices of white bread torn into pieces; add milk; then four cloves, salt and pepper to taste; a Knorr chicken stock cube and simmer for half an hour, topping up with milk to keep a stiff sauce consistency... it is very hot and can burn your mouth so let it cool down a bit on the plate but it's delicious and far nicer than boring gravy.
Every single one of my friends insists I make it with virtually everything (Tommy even likes it when we have steak).

I stopped reading after the words "well hung" !

That sounds lovely, I'll try it! Thanks JK!!

There we have the north/south divide on a plate. Northeners love gravy.

sounds awful.

Sounds great. I am going to try that out at some point.

Maybe you should add a "DELIA KING" section to the website and post a weekly or monthly recipe. I certainly would like that. Food is one of my favourite topics to discuss on here.

I had Hereford Rump Steak - Baked Potato - Peas and a John Hawkins Tomato ( Waitrose do them ) with a glass of Portugese Red for dinner last night and very nice it was as well. Mrs BR was on cooking duty last night because I had done it all the rest of the week - and it great when someone else cooks you something wonderful.

although I adored the Two Fat Ladies (especially at their Sydney reception at the High Commissioner's house when I discovered one piling mini pork pies into her handbag)...I now know why I was pleased to leave British cooking behind

grouse...yuk. What next-pigeon pie ?