WAYET

JDelage

What's the first pic?

Giles

I'd hazard a guess at venison…..

Chap

It's a Beef Tenderloin Steak, it's been dry-aged I guess that's why it has a dark colour like Vension

Giles

Oh well, I gave it a go

JDelage

It looks amazing. That's a lot of truffle…

UnTucked

Maddy's lamb roast, inspired by a cooking session with Chef Giles this past weekend

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Sage954

Looks great. All on the stove or seared and slow cooked in the oven? Cast iron is the best. I have one from my great grandmother that we use daily.

UnTucked

Looks great. All on the stove or seared and slow cooked in the oven? Cast iron is the best. I have one from my great grandmother that we use daily.

She used "lamb breast" rather than a leg of lamb.

Giles

Looks great….

UnTucked

Looks great….

Tasted great as well. She was pleased with the outcome.

Hopefully, she'll really get into the "roasting" thing, and I'll get more protein in my diet, lol

JDelage

Yum.

Chap

nice roast @UnTucked and lovely pics

Chap

It‘s a public holiday in Austria today. Been in the garden this morning cutting hedges… a substantial meal afterwards:

Blunzngröstl: Blunzen (kind of black pudding), onion, potatoes, marjoram, all roasted

Giles

If my booze cupboard is where yours is, I'd never get anything cooked….

Chap

I don’t start till all the chopping is done (no knives+booze!) :P…

Giles

Boy, my food prep would be fast if I lived by that rule….

Chris

Sometimes, I think it's a miracle you still have all your fingers and toes.

Oh wait, uh, never mind…

Giles

Chap

Boy, my food prep would be fast if I lived by that rule….

when your new kitchen is ready I will come over to Gosport and show you…

Giles

It's a deal…....

May not have an egg, but a yakitori grill, a tempanyaki grill plus a conventional BBQ will be part of the outside cooking area.....