There are probably two juicy ones in each can. Smoked jalepenos - so not too hot. I'm going to make some soon.

@Weadre

My lamb burger recipe

Made lamb burgers myself, were excellent. Great lamb from my butcher delivery (his streaky bacon is unbelievable too). Took a picture of the juicy, crusty beauties last night then managed to delete it. Had it real simple, just mint/caper/lemon/mayo sauce, paprika and cumin mixed into the meat before formed into patties and left in fridge for a bit so they held together, then a load of salt as they griddled. Tiny splash of Holy Fuck hot sauce on the sweet white bun, and it was good to go.

thanks, added!

Anyone got a beginner's veg - curry recipe?

I really like the South American style with potatoes and peas, my mate originally from Guyana makes me this incrdible one, but she'd never share the recipe. Ideally somthing like that.

Sounding mighty fine Rob, Weadre, OP that shit.

fullspectrum wrote:

Sounding mighty fine Rob, Weadre, OP that shit.

No probs man. Bang an normal potato in there for a little more body and up the heat with a little chilli powder when you cook the spices if you fancy (to taste really). I stick a little fresh coriander on top as well at the end, but I know you're not a fan..

Made my chilli.

25g cacao and a splash o smoke did for me

fook i forgot to put the cacao in. When was i supposed to do that? Is it too late to dump it in now its all simmering away?

I never put mine in until the last 5 minutes anyway, once I've sorted the balance of everything else.

I got two pork shoulders I didn't really know what to do with, but found a recipe that said put them in the slow cooker and make pulled pork.

I'd never actually done either before and Mmmm mmm. I used a basic bbq recipe last time but want to do a more traditional Hot Pork Stand for tonight. Any suggestions? Is it just pork gravy and stuffing?

There was a pulled pork recipe I saw on here but I can't find it now.

That's brilliant cheers.

That's cool!
I strongly recommend making your own corn tortillas (I'm GF so I can't have the shop ones which are adulterated with wheat flour), dead easy to do.

Ok, right, wtf? Quote my comment, actually go the URL, it's totally not that picture. I'm leaving it because it looks like I was looking at porn and had a hilarious clipboard accident.

imgur.com/a/ydCLG

Edit: Since people are actually making this I've tidied it up and added some bits that I forgot to put in at the time.

Rich pork ragu. Serves 4/6.

This is piss easy to make and is the bollocks and cheap. It only takes about 40 mins but you'd swear it'd been bubbling away for a weekend.

1 largish glass of red
A really heaped teaspoon of fennel seeds
A bottle of good passata (not tinned tomatoes)
8 good pork sausages (don't skimp on these, Duchy Originals work best, but any really good organic butcher's ones will do)
A 3 fingered pinch of dried chilli flakes
4 fat cloves of garlic
Fresh tagliatelle
Glug of olive oil (enough to just coat the hot pan)
A cast iron pot or a really really heavy frying pan. A cast iron frying pan will do nicely.

Peel and slice the garlic.
Put the pot/pan on a high heat for about 5 mins.
Meanwhile, score the skin of each sausage lengthways with a sharp knife and the meat should pop out whole.
Chop the sausage meat up into smallish bits.
Add the oil to the very hot pan and throw in the meat. 
Stir with a wooden spoon and try not to get burnt. It will stick to the pan but you want that. Just keep moving, mashing and scraping it so it cooks reasonably evenly.
When the meat is brown and has a few crusty bits, and the fat has rendered out and the bottom of the pan is worryingly stuck with dark (not black) sausage bits, add the red wine.
Get scraping. You want all that stuck stuff at the bottom to come off. 
When the vino has largely evaporated and it is starting to make the frying sound again add the garlic, chilli flakes and fennel seeds and stir for another minute.
Fill the wineglass with water and throw it in. You might have to do some more scraping if it's sticking again. Add the passata, salt and pepper and reduce till it's glossy, thick and rich. 
Let it rest till it's hot but not scolding and toss it with the pasta you've just cooked. You might want grated parmesan but frankly, it's rich enough. Just make sure the pasta is evenly coated and maybe add an extra spoon of sauce on top if you're feeling brave. 

Variations:

Don't be fooled by the small list of ingredients and quick cooking time. It's hardcore. If you're not drunk or related to Henry VIII you can take the edge off it by using a modest glass of white wine or just a splash of red and more water for scraping. 

Please someone try this. It's one of the best pasta dishes I know.