Yes, absolutely. x If you live by the sea there's always a chance a stray monkfish will wander in. Cost £0Don’t we all have monkfish we’ve forgotten about in the freezer?
This rang a bell, and lo and behold Allegra and a guy called Paul Merrett had a programme on the BBC thirteen years ago called 'Economy Gastronomy'. One tip of theirs, that I used for a while, was cooking up a basic batch of braised mince and then you could turn it into chilli/bolognaise/whatever with very little effort (and I'm sure the square of dark chocolate was included in their chilli recipe too). JM hasn't had an original thought in her entire fucking life.This ridiculous. She's turning a bolognese into a goulash and then into a chill by adding spices or dark chocolate. How is that saving money?
Yes, genuinely. The carrot & kidney bean or whatever they were ones.Did she really say that? Dafuq? Just heat it through and put it in a leftover roll like a normal person.
I’m a tiny bit grateful that she seems to have understood that “unctuous” is not a synonym of “glossy”. At last.God she makes me wanna heave
It's not a pregnancy test you are leaving for 5 mins
She reckons she left a pan of slop, came back and it was thick, glossy and delicious..
That makes more sense, Jack was talking as if she's adding something new to the pan each day.This rang a bell, and lo and behold Allegra and a guy called Paul Merrett had a programme on the BBC thirteen years ago called 'Economy Gastronomy'. One tip of theirs, that I used for a while, was cooking up a basic batch of braised mince and then you could turn it into chilli/bolognaise/whatever with very little effort (and I'm sure the square of dark chocolate was included in their chilli recipe too). JM hasn't had an original thought in her entire fucking life.
It’s also in That Man’s new book, he has a section on things you can cook a mass of, freeze & then 5/6 ways you can use it differently (so chilli, tacos etc) it’s really good.This rang a bell, and lo and behold Allegra and a guy called Paul Merrett had a programme on the BBC thirteen years ago called 'Economy Gastronomy'. One tip of theirs, that I used for a while, was cooking up a basic batch of braised mince and then you could turn it into chilli/bolognaise/whatever with very little effort (and I'm sure the square of dark chocolate was included in their chilli recipe too). JM hasn't had an original thought in her entire fucking life.
While I am of the opinion that the Umericans are the last people to be laying into British food, I see the point - if JM is being called a bad cook by a nation with a reputation for crap cuisine, that about as low as you can get.Yes, I was just listening and thought the same. Also I didn't like the piss taking about British food. I'm in a grump today so I'm sure that's just my mood talking. The Jack stuff is fascinating to hear out loud though. It's like she's been hiding in plain sight.
She sounds *so* posh. Rough estuary accent I don't think.Is it me or does she pronounce some of her vowels in a rather posh manner. The drawl comes through every now and again.
I hope this wasn't really scheduled for 9am or something, because then she not only made the BBC team wait, she also made the other two lady guests wait for two and a half hours.What was that, like 10 minutes?
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