I'm sorry.  I'm  bad

To be honest I don't think I could face any today, had a little bit too much last night.

1/2 hour since I've finished my dinner, what's for tea? eeh I'm a pig

My gammon is boiling (I boil it for a couple of hours and then roast it for about 45 minutes or so with a mustard and honey glaze), the sweet potatoes have been nuked and waiting for their toffee sauce.  I'll do the potatoes in about an hour and stick them in the oven.

I'm getting hungry now!

Suzi, gammon nice, so many great ways of doing it. I like honey and mustard

Never tried sweet potatoes, wouldn't have a clue where to start, or what they go with?

I love them!  We usually have them with gammon - I precook them in the microwave, then cut them into big chunks and sprinkle on butter and muscavado sugar and maybe a little cinnamon and then bake them for about 30 minutes.

They are also brillant just baked with butter.  You can have them with anything.

Do you peel them? or just wash them

Suzi those sweet potatoes sound gorgeous, must try that!

We've got chicken casserole today, prepared and cooked yesterday, left overnight and reheated in the slow cooker today, gorgeous and smelling lovely.  We don't have a Sunday roast as my hubby is at work all day today so we have a roast either Wednesday or Thursday as those are his days off.

Some of the food on here though is making me really hungry!!

Just treaat them as you would spuds,  skin on or skin off is fine.   Sweet potatoes cook a bit quicker.  Sweet potato topping is good on fish pie and shepherds pie too.

I peel them for the toffee sweet potatoes (we also called them candied in the states and also add marshmellows but my husband thinks that is too sweet so I leave them off).

When I bake them, I leave the skins on and just wash them.  A bit like jacket potatoes.

That sounds lovely too.

Thanks Fracas, I think I might try it on a fish pie that I usually put ordingary mash on top of. Made with finny haddock in cheese sauce with tomatoes, spuds on top. Think the sweet spuds would go on that.

Suzi, thanks, I'm starting to feel confident now with all these recipe ideas.

Suzi, casserole, left over night great, same as curry imo always improves if you can resist and leave it to stand.

When I mentioned on another forum that I shopped at LIDL, everyone thought I must be a chav.

When I mentioned on another forum that I shopped at LIDL, everyone thought I must be a chav.

Moomin, I buy brie with peppercorns from Aldi, it's fab. Also their lacura foot balm, and lacura hand cream, really good value, especially with sensitive skin. guess I'm a chav an all then, holds my head high

gotta go an bath the rugrat, laters

yep...stews, soups, casseroles always taste so much better reheated the day after cooking.
We had a massive roast today, chicken and yummy breadcrumb stuffing, with roast spuds, cauliflower, and jollof rice (spicey,  tomato rice).

I keep meaning to pop in to Aldi to check out their famous face cream.
A friend of my husband's says they are good for electronic and computer things too.

Aw,  sod em    One opened up near me recently, and while it's not good for a big weekly shop, it's great for all sorts of random stuff.  They do millions of pickles, fancy sausages, basics like tins and detergents, there's not much range, just one brand of  each thing.  It's cheaper because they bring in European stuff instead of big name brands,  and it is brilliant for Xmas sweet stuff precisely because of that.

Food shop snobs: meh

Good carbs as well,  won't  make you as fat as 'taters do!

Cannot be arsed to cook today...gonna send the miserable git hubby to go and get a take away!

Suzy...what's your recipe for Jollof rice please? I made it once...and well...it didn't taste right!

That look flaming delicious LowonIQ .... can I come for tea please ?

Where are the spuds?

I shall get my sons recipe for you...he makes it all the time...

we had roast pork, with crispy cracklin,roast spuds, yorkies, sweet potato mash, brocolli and sprouts, gravy.

**burps decorously**

Thanks Croc

I had mixed spicy beef from the chinese. As for the gravy debate.....gravy on everything if I could get away with it

I even like gravy with gravy!  None of that jus stuff, gravy every time!

Jus? I'm not posh. It's gravy for me....especially if it's made from the juices of a roast. OMG I almost slevered there

We should start a Gravy Appreciation Society.

It's all gravy

Delicious roast, I love Broccolli.

we had good old mince and dumplings, mashed turnip, mashed taties and carrots! I love dumplings, which is probably why I look like one.

Can anyone tell me how to cook butternut squash?
My sis in law said she had some on her dinner when she stayed with friends but she doesn't know how to cook it.
Ta

I am the cookery programme queen!

Peel the squash and cut into chunks.  Sprinkle with olive oil and and season with salt and pepper.  You can add some rosemary, but I don't like it so I don't.  Roast until tender.

You can eat it as is as a side dish, or mash it or use it in soup.

Had pizza. I'm stuffed.

could you ban me as i only do veggie gravy

As suzi said up there ^^^, or slice it with sliced potatoes (and celraic if you like it), put it in a dish, fill half up with chicken or vegetable  stock and seasoning, whack in the oven for about an hour. Delish