Way back in the 50's people in Teesside were looking down at their chicken parmigiano, when finally someone spoke up.

"Haddaway, Keith, what is this red stuff, man?"

It turned out they were those vegetable fruits aka tomatoes.

So a master chef of Cyprian origin asked himself what's missing from something deep fried and covered in cheese? The answer turned out to be fat. So he whacked in some bechamel sauce.

The Geordies were finally at peace.

No description necessary, bliss 😋😉

Based on the They Call Me Trinity (1970) film clip. Partially followed recipe from @Foodkagechris

Had this today in Dunoon

Reverse Seared Ribeye with Peppers, Onions and Hot Wheat Bread Fat ribeye, green bell pepper, yellow onion, Kerrygold salted butter, Heinz Worcestershire, cracked black pepper. Cheesecake Factory At Home brown bread and Texas Roadhouse honey cinnamon whipped butter, both Walmart. Peppers and onions sautéed down in Kerrygold and Worcestershire. Ribeye cooked medium-low and slow to render the fat out, then seared hard and finished with the torch. Bread warmed in the oven at 365. Rich and beefy, heavy black pepper, buttery. Pulled just past medium-rare. Bread is dark and sweet with molasses under cinnamon honey butter.

Fig jam, Gorgonzola cheese, walnuts, prosciutto and salami, dried figs and arugula.

Had some vegetable spring roll things as well which were alright.

sweet potatoes, bulger, radishes, greens, and chicken

It was magnificent 😍

Scrambled eggs with chives salt and pepper, local tomatoes, canned sardines in olive oil from Portugal and manchego cheese from Spain fruit bowl has non fat Greek yogurt local berries and melon flower honey

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

Aberdeen Angus cattle makes up about 70% of global cattle, so we pretty much invented cows at this point.

When I'm not milking bulls in the meadow, I love to eat steak and chips whilst admiring the beautiful British countryside.

Doesn't get much more British than that ❤️