I guess itâs easier when the kids have flown the coop and cooking for two?
Yes and no. I do cook as interestingly as I can for the two of us, and Mrs S is frequently a guinea pig, but I admit to revelling in cooking for company.
Staying with step son and wife this weekend and have had a decent curry, Italian meatballs with pasta and chicken Provençal tonight.
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Ditto
Itâs how I relax after work too.
Chapeau.
Worked in kitchens / cheffed back in the day, after Uni, waited on tables too. Enjoyable, but long hours and shite pay - couldnât/ wouldnât do it now.
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Iâm a self-taught cook who came to it quite late in life. Although I learned some basic techniques from my late mother, my only other catering experience was working in the Newport Pagnell services kitchens in the late 60s, and that was as far from proper cooking as you can imagine.
To digress, my most lasting memory of those days was meeting The Who after a gig, when I was on a night shift, and bizarrely being asked to drop everything and join he band. Often wondered what would have happened if Iâd said yes.
But now I love cooking, have been to many cookery schools ranging from Rick Stein to Thailand (Rick himself said my seabass was good 
) It gives me massive enjoyment.
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Do you know what - if you enjoy it then just do it and have fun, make good food for good people.
Iâd be half the man I am today if I didnât 
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You probably wouldnât be posting on this glorified WhatsApp group
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Method
- De-hair the guinea pig, gut and clean it, then pat it dry.
- Mix the cumin, salt and black pepper, then rub it in to the guinea pig.
- Cover the guinea pig in flour and place it in a pan of hot oil.
- Turn occasionally to cook evenly.
- Prepare a salad of tomatoes, onions and potatoes.
- Serve and enjoy!
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I think the shit this would get me into would be substantially deeper than ever previously encountered (and thereâs been some pretty deep stuff)
But I did try guinea pig in Peru and was not massively impressed. Thanks for the recipe, though.
One of our neighbours has Guinea Pigs and leaves them out on the front lawn on sunny days. Our dog thinks they look tasty. 
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Werenât Guinea pigs introduced to the UK as a food substitute for rabbits?
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Nice one 
Love fresh mackerel.
A little bit proud of my pork and mushroom Wellington. If I say so myself, seriously tasty, but the height of amazement if that it drew high praise from Mrs. S. May just avoid the doghouse for a few days. 
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I am trying this out today.
Iâve always suspected our approximation of spag bol might be sweaty bollocks, so I am taking Googleâs top link and giving the fucker a whirl.
I will let you know how it goes *
* If we still live.
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I regularly cook something similar. The low and slow cooking makes the difference
One thing, I might have missed it in the recipie ,but add about 4 cloves of crushed garlic at the veggie sautĂŠing stage.
As for adding milk to reduce the acidity of the tomatoes- dunno what tomatoes they use but after 3 hrs the sauce should taste quite sweet - try it before adding the milk.
Apart from it being a faff Iâm sure youâll really like it.
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This is absolutely the right way to make it. I used to throw things together quickly, but thatâs just Bologanglised.
Once youâve done it this way you realise it takes time, but the result is in a different league.
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Right, so weâre not eating it until tomorrow, because I have a strong belief that anything you stew is better day two, and thatâs basically what youâre doing here.
However, I did sneak a bit, both before and after the milk was added.
Fucking hell. I did not know mince could taste like that. Completely different. The way weâve been doing it has been giving mince a wafer-thin jacket of sauce.
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