Eight Bells

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Wednesday, August 23, 2006


This is the organic free range Cumberland sausage from Soggy Bottom Holdings again, leftover scalloped spuds from last night and greenery. We baked the sausage in the oven for about an hour on 160C. Drain the fat from the oven tray half way through.


At 9:35 PM, Anonymous Kate said...

I know its a basic but can you give the recipe for the scallop potato, all the recipes I've seen are drowning in cream and I know you don't cook like that

At 8:04 AM, Blogger Julian said...

no problems kate sorry about that, recipe coming up shortly

At 7:26 PM, Blogger startrekker said...

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