Canteen food, work feed is for free. Very basic, very simple, very delish
Can’t complain when it’s free 🤷‍♀️

Great, distinctive jalapeno flavour, pretty spicy, really moreish.

Egg was runny and to be honest I was eggstatic! What’s your go to comfort food?

Assembled with an assortment of leftovers from the fridge and items at their use by date including a salmon fillet, roast spuds, broccoli, eggs, and Greek yogurt. Only the cheddar, milk and seasonings (Dijon, onion and garlic granules, paprika, dill, salt, pepper and lemon juice) were within date.

every country has food habits that seem completely normal to locals but need a bit of explaining to everyone else

in the uk, things like putting crisps inside a sandwich, having chips with curry sauce, or treating a jacket potato as a perfectly acceptable full dinner barely raise an eyebrow

which combination would be hardest to explain to someone who didn't grow up here, even though it makes perfect sense to you?

Roast pork fresh veg home made roasties and homemade Yorkies

What’s the best soup you can buy in a uk supermarket? Please be specific (is it the canned or fridge version, standard or “finest/premium” etc.)

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Breaded fish, super smooth mash, and sauerkraut with grated apple, onion, a drizzle of oil, and lots of pepper. My mum would always add grated carrot, but I completely forgot to buy any.

Growing up, fish on a Friday was just the normal thing in our house. It reminds me of summer days when my old man would go fishing and come home with fresh fish, while the potatoes, carrots, and onions came straight from the garden. Life was simpler then, and somehow, the food tasted better, too.It doesn't quite taste the same these days, but the memories are still just as good.

Love chocolate hate palm oil. I’ve heard M&S own brand is good or tonys chocoloney but they’re a bit rich (taste and coin) any alternatives close to classic cadbury ?

Roast beef veg and homemade Yorkies made Yorkies.

Butter beans and garlic mash

There were boxes of mangos a fiver each on the market, so I made some mango chutney. I did a batch earlier in the year, and after eating and giving away the lot, I couldn't resist making a second batch. The amount of jaggery depends on how sweet the mangos are.

Half a dozen ripe green mangos 250-300 g each, spice mix (1/2 tsp each turmeric and powdered ginger, 1 tsp each kalonji, cumin seeds, cardamom seeds, 2 tsp chili flakes), 200-250 g jaggery, 250 g cider vinegar, salt, 3 cm grated ginger and 3 tsp garlic paste, 2 tsp flake salt. Use muscovado sugar if you can't get jaggery.

Peel and cube the mangoes. Fry the spices, ginger and garlic in a little hot oil for 30 seconds, add the mangos, vinegar, jaggery and salt, bring to the boil then simmer 45-50 minutes until thick, stirring frequently. Add 2 (or more) sliced red chillies when it's thick, stir in and cook 5 minutes, then put into sterilised jars. It filled 7 and a bit normal jam jars. Keeps well and matures nicely in the jar. Eat within 4 weeks of opening (keep it in the fridge after opening).

I had some leftover rice, a third of a cucumber, and one little pak choi in the fridge. Made this for lunch.

I usually add Worcestershire sauce and a dash of mustard to my baked beans, but recently thought that gravy granules might be a tasty addition.

Thanks to whoever suggested slow cooking silverside in a post last week I won't be cooking it any other way in future. It was firm enough to slice but soft enough to break up with a fork. Due to recent serious illness and allergies I now have a very restricted diet which includes no added salt, limited spices and no alliums. I basically live on boiled rice and poached chicken.

Silverside cooked in the slow cooker overnight in 1 litre of homemade beef stock, 250ml red wine, good glug of Worcestershire sauce, glug of light soy sauce. When beef was cooked I removed it and transferred the liquid to a pot. Tasted it and added a little shake of pepper then added cornflour to thicken. Mash was Dunbar Standard potatoes boiled in homemade vegetable stock, mashed with Ballyrashane butter. I also had sweetcorn but it was in a bowl on the side. Yes I really do like that amount of gravy and as it's a liquid counts towards my daily liquid intake. The gravy was so tasty (best I've made in months) I could have drunk it by the cup which I did for lunch served with home made wheaten bread today and the rest I'm going to freeze for Christmas dinner.

For the first time in almost a year I actually felt like I'd had a real meal.

I am looking for insights. Specifically about gravy, the tradional sort you'd pour over bangers and mash. It's thick, dark & silky.

I've added marmite, soy sauce, red wine, but it's to thin, too thick, too light, too salty, the wrong colour.

So I'm asking YOU, what are your tips for getting the right colour, right flavour gravy? Bisto is banned, (cheating!)

Edit - Thank you to everyone that answered, giv2n me a ton of plans to try out. Ngl demi glace is weirdly exciting & had so many more ideas I'd never have thought of. Cheers to everyone that shared their ideas.

Haven't made a risotto in years. Despite looking like vomit, it tasted amazing

Pork tenderloin stir-fried in oyster and soy sauces, with ginger, garlic, pak choi, and spring onion. With duck-fat egg fried rice.

You know it makes sense.

Edit to say I am surprised this is not more 50/50 people seem offended! All I can say if, if you have not tried it, do so.