Well rested rare roasted sirloin of beef. Roast tatties cooked in beef dripping, steamed broccoli and French beans with a roasted shallot. The gravy had a generous glug of port added.
I could eat it all over again.
What has/will be arrivingznonnyour dining table this evening?
I hope someone cooked it for you....much tastier if someone else has slaved over an oven for you!! Lasgne for me tonight with a cherry roulade to follow....cooked for me by the chef at a local pub/hotel!!
Eccles that sounds amazing!
We had pork loin steaks, roast potatoes, carrots, greens, apple sauce, gravy, and Mr Smow insisted on yorkies too lol. Not as grand as yours I'm afraid lol.
Sounds wonderful. Ours was home-made burgers (recipe developed over many years), veg. and what we call 'Pommes de terre Les Mornes'. This is not an official dish, but it is how the spuds were cooked at a wonderful place we used to go to in Summer. They had converted a small barn to a concert venue and you went to a chamber-music recital (or something else) and finished with an al-fresco meal.
Small spuds were broiled with herbs for hours over an open fire, very slowly - gorgeous. I parboil them then coat them in oil and herbs and slow-fry before popping into an oven to slowly keep warm and absorb the herb flavours. Very nearly the same taste if you use Herbs de Provence. Takes us back to some wonderful evenings. :)