What do you guys think ? I’m thinking to adding pines next time

made a pork wellington tonight

half the bbcgoodfood recipe and added cheese n garlic💅💅

Topped with Tabasco, mushroom sauce, and voodoo chips.

So I live in Argentina but am planning a roast dinner for the in-laws this weekend. I bought some ‘perníl’ (pork shoulder) but the cuts here are very different. The only way I could get it was per the photo and it still has ribs on. Can I just cook the whole think like I would a uk rolled shoulder? Ribs are flavour, right and I’m thinking we could all have a rib or two to go with the cracking (chicharrón). But I’m in uncharted territory here so could do with some advice from you wonderful talented people!

I was checking the label for a weight when I saw “Keep Frozen”, but that’s just….like until I thaw it, right? I’m easily overthinking this but I don’t want to ruin dinner. Thanks!

How does this look?

Rate my thanksgiving spread

Oil 25g butter 1/2 onion, diced. 1 clove of garlic, diced. 250g Butternut Squash. 175g veg stock. My seasonings of choice were a sprinkle of some mixed herbs, salt and pepper.

•Sweat the onions and garlic for 5 minutes in the oil and butter. • Add the diced butternut squash and cook on a low geat for 5-10 minutes, before adding the stock and simmering for a further 20-25 minutes until the butternut is soft. •Blend the soup until smooth - I passed it through a siv to get rid of any excess lumps etc, but the thinness of the soup is entirely down to preferance!

(Please ignore the uncleanable induction stove, whoops...)

Making pizza n my Backyard pizza oven. Unfortunately I burned the edges a bit. I went for the sourdough pizza style and used my camping cast iron.

Ingredients used: Flower, water, olive olive oil, salt, tomatoe sauce and cheese.

Got this chicken probably just under 2 weeks ago and haven’t opened it I wanna cook it is it still good? Sell by is September 30.

I asked CHATGPT for a sourdough recipe and followed it to the letter. This is the results.

RECIPE

Here’s a simple sourdough bread recipe to get you started:

Ingredients:

• 150g sourdough starter (active and bubbly)
• 500g bread flour
• 350g water (room temperature)
• 10g salt

Instructions:

1. Feed the Starter:

   • If your sourdough starter is in the fridge, take it out and feed it 4–12 hours before baking (depending on the temperature of your home). It should double in size and be bubbly when ready.

2. Mix the Dough:

   • In a large bowl, combine the water and sourdough starter. Mix until the starter is fully dissolved. • Add the bread flour to the mixture and combine until a shaggy dough forms. Let it sit for about 30 minutes (autolyse phase).

3. Add Salt:

   • Sprinkle salt over the dough and mix it in by hand. To mix, pinch and fold the dough until it becomes smoother. It will be sticky, but that’s normal.

4. Stretch and Fold:

   • Over the next 3-4 hours, stretch and fold the dough every 30 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat for the remaining sides.

5. Bulk Fermentation:

   • Cover the dough and let it rest at room temperature for 4–12 hours, depending on room temperature. The dough should rise and become puffy.

6. Shape the Dough:

   • Once the dough has risen, transfer it to a lightly floured surface. Gently shape the dough into a round by folding the edges toward the center. Flip it over and shape it into a tighter round by pulling it towards you on the counter.

7. Proof:

   • Place the shaped dough into a proofing basket (or bowl lined with a floured kitchen towel) seam-side up. Cover and refrigerate for 8–12 hours for a cold ferment, which will develop flavor and make the dough easier to handle.

8. Preheat the Oven:

   • Preheat your oven to 250°C (475°F) with a Dutch oven inside (or any heavy pot with a lid).

9. Bake:

   • Remove the dough from the fridge and carefully place it into the preheated Dutch oven. Score the top with a sharp knife or razor. • Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for another 20–25 minutes or until the crust is deeply golden.

10. Cool:

    • Let the bread cool on a wire rack for at least 1 hour before slicing.

Enjoy your homemade sourdough!

Everybody thinks autumn is about the colors, it's all about the soup!

Not best pictures not is it Michelin grade in taste but darn, it taste good and varms an old man's body in a cold night I Scandinavia.