Some years ago, I was in Heal's in Manchester and they had a few shelves of large, chunky, white coffee mugs with a bold blue initial on each.
Someone had arranged four of them into the C word.
Was that you?

Sorry no.

On the Countdown Spice front, the options are limited with no one stocking any spices beginning with K or U

erhh........................ok

Last night we had this, with tuna instead of the anchovies, also freshly-podded raw peas, green beans, french-dressed cos lettuce, crunchy croutons etc etc ... and incorporated La Senora's first crop of french beans into it.
I could feel my body saying thank you.

Nice.

Not the tinned stuff I hope.

Apart from not eating offal, I also never eat anything grey or drink anything blue.

But back to anchovies, Lidl are currently flopping out Spanish white anchovy fillet in garlic & parsley oil or simply "spiced" oil. I also recently bought two types of frozen anchovies from a Chinese supermarket. One lot are around 3" long, frozen whole and must be headed, gutted and filleted, the others are baby anchovies, headless and about one inch in length, great in a seafood stir fry. But by far my favourite anchovy dish is the one served on Lesbos, fresh from the sea, they are dusted in flour, heads squeezed together and deep fried like whitebait

All this talk of anchovies! Just a week tomorrow ...

cod'ead wrote:Sorry no. On the Countdown Spice front, the options are limited with no one stocking any spices beginning with K or U This guy made a good effort with his potatoes.

cod'ead wrote:Sorry no. On the Countdown Spice front, the options are limited with no one stocking any spices beginning with K or U This guy made a good effort with his potatoes.

... or cod because it's a bottom-feeder ... but you'll happily eat crab
Picky bvgger.

Anyways ...usually it's fresh-ish looking tuna steak (probably defrosted from frozen at the mongers), fried in a stripy pan and cut into strips or cubes.
Cooked right through mind, none of that seared nonsense or sashimi lookey-likey. (Same goes for swordfish for me, I can be picky too you know).

This time, however, it came from a tin ... not the grey or even pinky-grey type, it was the pale-beige, a lighter-flavoured tuna, cut from a different part of the body I think, not salty and in a light olive oil, from a Spanish company ... can't check properly because the tin was taken away in the recycling.

You'd have loved last night's calves liver, offal-ly nice with onions, fresh peas, sauted cubed spuds and a light marsala sauce.

I never eat or drink anything blue though, you'll be pleased to note.
Oh, except red cabbage, which is blue-ish when raw, hence the Germans call it blaukraut.

The most popular fish on my van is salmon. Not this Norwegian or Scottish farmed bollox but North Atlantic wild salmon, I have only known one customer buy it and not re-order and that was simply because she liked to pan-fry hers to crisp the skin (ours are skinless and guaranteed boneless). I did once have a woman ask if it was organic and she seemed genuinely shocked that I couldn't guarantee it was organic simply because it was wild and for all I knew it could've been eating in McDonalds.