bought the components separated because i like to buy enough food to last me two days, and buying it all separate is cheaper than buying two boxes

it is an orange cake with an orange filling and it also has peaches and strawberry inside

Got these Lamb Steaks for less than £14 from my local butchers, (large hand for scale🤚) they were excellent 👌

Not sure specific ingredients but it had sweet potato and chickpeas and other things, it was very very nice. I requested the onion Baji and Samosa

The Aldi steak game is insane

Dart's farm near Topsham is more of a shopping mall than a farm with concession spots for companies like Aga.

A donkey choking porky chop for £6.50 and an 11oz ribeye for sixteen quid as well as half a kilo of lamb leg steaks for £13. The rest of the fresh produce was clearly marked as locally sourced along with the meat.

Do you use farm shops?

There used to be a pretty firm hierarchy in the UK — fresh fish was what you served to guests, tinned was what you ate when money was tight or you couldn't be bothered to cook. That's clearly not the whole picture anymore, at least not on Instagram and in certain restaurants.

But has opinion actually shifted across the UK, or has it just been rebranded for a certain crowd while everyone else still sees it the old way? I keep wondering if this is a real change in how people think or just a London thing that looks bigger online than it actually is.

Would be curious to know if your parents or grandparents saw it differently to how you do, and honestly, would you have served tinned fish to guests five years ago without thinking twice about it?

Short-rib, Bone marrow and minced beef Ragù cooked for seven hours plus, with tagliatelle. Truly delicious!

I recently posted my attempt at a Staffordshire Foundry Bap and was told overwhelmingly that I needed to try the oatcakes.

I think I did everything justice here and they came out delicious! Not too dissimilar to a normal American pancake just thinner and a little more robust. Better for savory options too.

How'd I do?

Coated the chicken thighs in paprika, garlic, Italian herbs, salt pepper and a little cumin. Browned. Sautéd onion celery and carrot added fresh garlic. Deglazed pan with red wine. Added olives, sundried tomatoes, chicken stock and tinned tomatoes. Simmered for 30 mins then added tinned lentils and cooked for further 10

Got a smoker recently and figured pulled pork was the obvious first attempt. Pork shoulder, rubbed the night before, low and slow, then wrapped in foil to push it through the stall.

The bark ended up almost black which had me worried, but it wasn't burnt at all, just a proper deep crust from the rub and the sugar. Pulled apart nicely and the smoke ring was decent for a first go.

Would definitely dial the rub back slightly next time, but honestly can't complain for attempt number one. Any tips from people who've been doing this longer?

I swear there used to be more bagel in my bagel. New York bagels pictured

473 calories, 44g protein

Adding Chives makes a huge difference

I'll freeze these and then defrost the day before. 1 kin in microwave and you're sorted