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[LJay]

I love sprouts, steamed with a bit of butter on.

I managed 25 in one sitting, made the missus baulk later with the stench

You started all this pap didn't you?

 Starting a roast potatoe one tommorow

Part boil or not part boiled? Marmite? Variety of spud? 

You sound an expert in the matter 


question is.....have you ever, actually cooked a roast spud in your life? 

Nope!!!! I'm a good backseat cook though!!!

I'm glad that says cook

What else would it say? I'm definately the better driver, so I let Jimbob be the better cook!!!!

[waspy]

I love sprouts, steamed with a bit of butter on.

I managed 25 in one sitting, made the missus baulk later with the stench

You started all this pap didn't you?

 Starting a roast potatoe one tommorow

Part boil or not part boiled? Marmite? Variety of spud? 

You sound an expert in the matter 


question is.....have you ever, actually cooked a roast spud in your life? 

Nope!!!! I'm a good backseat cook though!!!

I'm glad that says cook

What else would it say? I'm definately the better driver, so I let Jimbob be the better cook!!!!

 

[Tommy]

Coming from and living in Cornwall I agree about Philps in Hayle being one of the best.
My personal favourite is Choaks in Falmouth.
Warrens (found throughout Cornwall/Devon) used to be good until they became too big. Now they are massed produced.
That's the same as Ginsters. They always used to be handmade but they are mainly made by machine now.

They are not hard to make yourself though. You can even buy the pastry frozen if that's what put you off. Once rolled fairly thin, cut it around a dinner plate and fill with layers of potato, swede, onion and the meat (skirting or chuck) Salt and pepper to taste

Simples

[TheBoy]

Coming from and living in Cornwall I agree about Philps in Hayle being one of the best.
My personal favourite is Choaks in Falmouth.
Warrens (found throughout Cornwall/Devon) used to be good until they became too big. Now they are massed produced.
That's the same as Ginsters. They always used to be handmade but they are mainly made by machine now.

They are not hard to make yourself though. You can even buy the pastry frozen if that's what put you off. Once rolled fairly thin, cut it around a dinner plate and fill with layers of potato, swede, onion and the meat (skirting or chuck) Salt and pepper to taste

Simples

In my younger days I did used to make my own pasties, even down to making the puff pastry myself.  I always liked to put something in them that had a certain 'tang', but often went a bit overboard using tons of black pepper, or crushed chillies