I am Stephen. I live in Bristol, UK. I decided to shorten my profile...to this: Wildlife, haiku, travel, streetart, psychogeography and my family. Not necessarily in that order.
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8 thoughts on “Cooking by numbers”
What was this middle class meal made in limited time and was it any good?
It was one of those boxes where all the ingredients are delivered. A very nice chicken thighs in a hot ish sauce with brown rice with sweet corn and tomatoes and an avocado salad.
I have to cook for myself every single night which can get incredibly boring, but luckily I worked as an executive chef so know my way round a kitchen.
Last night I did a slow roasted shoulder of pork and today I used the rest of the meat to make a pork in cider dish with plenty of vegetables.
Both were great but every now and again it would be wonderful to be cooked for.
Seeing as we have to eat every single day of our lives I think it’s only fair that we take an active interest in the food we eat, from how and where it was grown, to understanding flavour combinations and of course a few tricks of the trade . . . 😉
Natural adventures 
What was this middle class meal made in limited time and was it any good?
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It was one of those boxes where all the ingredients are delivered. A very nice chicken thighs in a hot ish sauce with brown rice with sweet corn and tomatoes and an avocado salad.
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Sounds good mate
Would you go for it again?
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Yes, we are doing introductory offers with different companies at the moment. Certainly spices up our usual boring repertoire of evening meals.
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I have to cook for myself every single night which can get incredibly boring, but luckily I worked as an executive chef so know my way round a kitchen.
Last night I did a slow roasted shoulder of pork and today I used the rest of the meat to make a pork in cider dish with plenty of vegetables.
Both were great but every now and again it would be wonderful to be cooked for.
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Sounds very tasty. The good thing about these kits is that I am learning much more about the variety of ingredients and broadening my horizons.
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Seeing as we have to eat every single day of our lives I think it’s only fair that we take an active interest in the food we eat, from how and where it was grown, to understanding flavour combinations and of course a few tricks of the trade . . . 😉
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Agreed.
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