Not All Train Breakfasts Are Identical!

This is the Caledonian sleeper’s attempt at a ‘Highland Breakfast’ 🤢 pic.twitter.com/hmRUQoQoVq

— baadbitch (@baaadbitch) April 26, 2019

This morning’s @EMTrains breakfast service on the only Leeds-London HST to feature it. Served very quickly after departure from Sheffield. pic.twitter.com/skNyLxCYzL

— Tom Cairns (@swlines) April 26, 2019

Poussin

I bought two splendid French Poussin from my good chum Derek Stott (of D and D Family Butchers), and roasted them with carrots.

They were magnificent!

Ingredients

-poussin
-parsley
-garlic
-salt/pepper
-butter
-lemon
-carrots
-white wine

Method

-season the inside of the carcass
-put two peeled garlic cloves in each bird
-put a knob of butter in each carcass
-put the parsley and half a lemon in each carcass
-smear the bird with butter
-place in roasting dish and surround bird with carrots
-add white wine
-cover in foil
-roast at 180 for an hour
-remove foil and roast for another 15 minutes to brown birds

Roast Leg of Sussex Lamb

I bought this splendid leg of Sussex lamb from my good chum Derek Stott (of D and D Family Butchers) and roasted it with a little salt, pepper and olive oil.

Ribs

I bought these splendid ribs from my good chum Derek Stott (of D&D Family Butchers) on Saturday, and roasted one plain with just salt and pepper and the other with a special glaze.

They were succulent, tender and sublime!

Ingredients

-garlic chopped
-ginger grated
-soy sauce
-scotch bonnet sauce
-hoi sin sauce
-honey
-lemon juice
-paprika powder
-tomato puree
-Worcestershire sauce
-olive oil
-salt/pepper

Method

-Mix the ingredients
-Coat the ribs
-Put the ribs in a roasting pan and cover with silver foil
-Roast for 1.5 hours at 180
-Remove the foil and roast for another 20 minutes or so