Thoughts please. 

My favourite meal egg and chips . Simple.

OK, I'm no chef, but try this one for a moreish snack.

French stick sliced across in 1.5" pieces, lightly toast in toaster.  Pre-heat your oven grill to about 180C.

Take some brie and cut into slices and cover each disc of bread, spread chilli jam on the top and place under the grill.  The chiili sauce melts down through the brie and brie melts into the bread.  Keep an eye on the grill to prevent burning.

My mouth's watering now!

Sounds delicious!!!!

One of ours is home cooked gammon ham, eggs & chips. We have a webber smoker & the slow cooked 5-6 kg whole ham is mouth watering cooked over apple wood.

Perhaps Lofty will learn to love the french through this and the wine thread 😉

Come on my learned friends teach me the art of scoff.

Eggs

Milk 

Wheat 

My meals are pretty simple 

I have been on the wine thread just to read,, and marvelled at the knowledge some people have on the forum.

i would like to learn more about wine .

I enjoy real ale , merlot and single malt, BUT cannot drink at home because of my wife's 

condition. She doesn't drink now , so I can, only on my forays to PARC etc. Nevertheless i am open to any tutorial

Regarding food, I do all the cooking and would love to hear of others ideas. I particularly love fish

casseroles(slow cooker),cawl, spag bog, but fav is Sunday lunch.

Simple stuff. And therefore I am keen to widen my repertoire.

Also would be great to find out others experiences eating out in west wales.

We have a great pub down the road (in Llanelli) Half Moon, that does excellent Sunday lunch, and Stradey arms, is good for basic pub fayre, decent quality.

A bit of a notch up is the Fountain in Pontardullais.

Fine dining (only for special occasions), Slice in Skettty  is good. Small, but great quality, obviously on expensive side.

Looking forward to this thread, thanks GPR

RR1972 impressed with the wellington effort - keep it up my friend. 

Nice wine link to the match hosts.

Your family have had a great grounding in trying new things as they go about the world. It’ll serve them well in the future.

Very interesting post Wil. You can't beat fish that fresh thats for sure. Have very fond memories of stopping over at Mombasa on my return from my work in Zambia many years ago. It was in the hotel there that I had octopus curry which was fantastic. 

On the subject of fish I recall having butter fish in George when we travelled the famed Garden Route in South Africa - that was delicious. Happy days. Have a great trip & report back on your culinary experiences. 

Roast rib of beef..sounds amazing ! 

I am cooking some pork shoulder steaks today, cooking in slow cooker with apples, chives, otherwise could be tough.

If anyone has the time,would like to know some detailed recipes.

Ingredients/methods/ cooking times....etc.

Would be brilliant. 

Nothing to complicated  for me, but I am happy to have a go.

This is my go to one for pheasants....  https://www.bbcgoodfood.com/recipes/pot-roasted-pheasant" rel="nofollow - Pot-roasted pheasant recipe | BBC Good Food  

That sounds wonderful Fscarlet. I cooked beef short ribs on our smoker last summer, basted with honey - they were good. 

Thank you Fscarlet - good source of interesting recipes by the way. 

Aye BBC Good food is brilliant. Not only do they have contributions from the public but the majority of recipes that celebrity chefs do on Saturday Kitchen end up on there. 

Sounds good! I think I need to invest in a smoker!!

Pimp I will gladly provide some recipes. Let me know your dislikes first. The recipe that Fscarlet provided me from the BBC Good Food site is a great source of one off recipes. I just google recipes with whatever ingredient & there you have it.

You mention slow cooking - great way to cook in one pot with very tender outcomes. My favourite Sunday roast is slow cooked shoulder of lamb. I have also made spiced slow cooked lamb shanks. Not overly spicy just cumin & red wine, I serve it with mash and savoy cabbage & a bottle of Malbec ( for drinking I would add not cooking!!!!). 

See if you can get a good rub/marinade for it & cover the steaks, then cover & put in fridge. Take them out the fridge & come to room temp then pan fry for 3 mins in a bit of oil on each side over a medium to high heat then cover with foil & rest. 

Yes it's very American in its concept but it is a good & easy watch. I think they're being split from their teams this week. I must say some of the equipment from in the basement is hilarious!! 

Thanks GPR. Looks as if I will need to employ you for a paid tutorial!

We eat most things, generally  plain and simple. I do'nt cook with wine , because  we obviously  cannot start stocking alcohol in the house.

Shame about that, but its the way it is.Gone off lamb a little, otherwise, OK with most.

I slow cook beef on Sunday (slow cooker), then in the week vary with chicken,  fish, spag bog, cawl, casserole etc.

Need someone with your expertise to take me to another level.

I love cooking, but wish do'nt always have to do it.

The wife and me work together, allays,  sue cleans veg, while I do other stuff. Problem is , she will never remember cooking times or what's on stove.

Anything I can learn is really welcome. 

This another  great thing aboutbthe forum, a wealth of expertise to be tapped into....and its "Scarlets  expertise "

Great name for a restaurant. I have had ostrich - very lean and very tasty. 

Stews are nice & easy, cheap cut of meat, some good root veggies, onions, red wine, tomato puree & stock. Bownn the meat, then remove, fry the veggies & onions until softened then add meat back in with a the tomato puree cook it out. Add a good glass of red wine & reduce then add your stock with some thyme, bring to boil then cover & put in the oven for a couple of hours. Take it out half hour before & put some whole small button mushrooms in, put back in for half hour & serve with mash or bread.

Agree Lorne sausage is immense.  

Bring some haggis back with you RR & create a stew around it. I am expecting a critical appreciation of all things whisky before the game kicks off!!!!!

Stews are nice & easy, cheap cut of meat, some good root veggies, onions, red wine, tomato puree & stock. Bownn the meat, then remove, fry the veggies & onions until softened then add meat back in with a the tomato puree cook it out. Add a good glass of red wine & reduce then add your stock with some thyme, bring to boil then cover & put in the oven for a couple of hours. Take it out half hour before & put some whole small button mushrooms in, put back in for half hour & serve with mash or bread.

Agree Lorne sausage is immense.  

Spot on Fscarlet - one pot cooking at its best. 

Could even make some herb dumplings using some flour, butter & a bit of water adding some fresh or dried herbs in & pop them on top of the stew for the last 25 mins or so leaving the lid off the pot.

As with most one pot cooking, leave the food do the work.

I do love a dumpling.

Amazing stuff...slight variation  on mine BUT, this sounds better !

Can't wait 

Sounds like a culinary delight. Calamari without much else - let the food do the work. 

Had our short ribs yesterday, the result of slow cooking for 12 hours meant the gravy was insane! 

Did you cook in the oven? What temperature? Sounds stunning. 

Seared them in the pan, then added halved onions, some dried thyme & then red wine & beef stock, cooked on 160 in the oven overnight. 

Fat is flavour - can see why the gravy was so tasty.

100%! SLow cooking is my favourite. I want to do some more lamb dishes as this isn't something I cook a lot with.

When it comes to twists on traditional home cooking I only get about as far as a lasagne sandwich and breakfast jams on burgers (pineapple is a treat).

160 overnight ?What energy crisis 

Haha I know...I just tell myself that the £60 the energy company send me back covers it!! 

I’m a big fan of the Café Gourmand when eating out in France. You get a smaller version of each dessert on the menu so lots of fun and saves time agonising over which to choose.

I am the starter/main course man mainly my wife is excellent at puds. Her white chocolate, raspberry & coconut cheesecake is superb with gluten free digestives for the base so that our gluten intolerant girls can indulge. 

Thats the boy eat the lot.!!!!

I think I may have mentioned previously we have had a Weber smoker for about 4 years. Great tool. if I can offer any advise feel free to ask. 

Great to know, will definitely be messaging you! Thanks

Im very much a savoury toothed person. Give me a good cheeseboard after dinner over a pudding.

Also, often find that the worse/smellier the cheese the better it tastes.

Interesting, too, to see how white wines (even some sweet with certain cheeses) often go better than the traditional red.

I'm with you on the brie and the smelly. Had the smelliest & runniest cheese I have ever had on a river boat holiday in France a few years ago. Delicious. 

Went there for breakfast this morning. Rob was serving and looking after all the folk. About 20-25 folk in there and almost all eating. The food was superb. The Welsh Breakfast with cockles and bacon, laver bread oatcake, egg, bacon, sausage, mushrooms and tomatoes on sourdough toast. The burger was given top marls by EOjr too.

The coffee was excellent. Capuccino and double espresso both top quality and taste. Service great and a lovely atmosphere there.

Evenings involves tapas and apparently that’s really good too, although for another trip.

A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie.

For the fish pie, having seen you appreciate the quality of the 9-3 Sauvignon on Saturday that might well do the trick. Pomerol and lamb go nicely together, although might depend on the level of spicing.

As a matter of interest, with what food would you pair the 1872 Scarlets red?

Creature of habit EO - shopping Thursday so menu pretty set in advance. The 9-3 would accompany the fish pie superbly. As for the 1872 Scarlets merlot I think it would do justice to lamb as the spicing is very subtle but I think it would probably go with the cassoulet best. It certainly went down a treat on Saturday with my roast lamb.

There are plenty of Comptoir Libanais in London and we enjoy calling in there whenever the chance arises. The one in Broadgate was shut last time we went there. Hope it was just temporary.

I'd be a bit careful eating old food in Cairo Wil - just saying like - stomach like a camel's armpit.

Worth a try if any can be found from reliable sources.

Now thats what we need - International involvement alongside our African correspondent. Visited Sicily - Taormina - many years ago. Delicious food & wine. Get the recipes flowing Mr Ian. 

I hope you've made enough for the valet's skullery staff and the gamekeeper Gar 

Did the sardines get you????

Didn't even get to have one! Was struck down on night one, did manage to visit Time Out Market which was a foodies heaven but from then it was man down.