Hmmm. Ok, how about 'Adds piquancy and subtle smoky heat to a dish which might otherwise be considered somewhat bland and uninteresting'. How does that grab you, Turfs?

...trying to shoehorn the soup discussion over on 'Grump' back here.

The other day I tried a Marco Pierre White soup, available from Waitrose


It was pumpkin, red pepper and risotto (?? - arborio rice whizzed in, judging by the flavour of it). Lovely. But WAY too salty. Why are ALL pre-packaged soups too salty? Is the National Palette just that way inclined?

I hardly use any salt and find most ready meals/soups too salty as well.  Did you see Jamie Oliver's new range of pasta sauces far exceeded the recommended guide lines for salt?

I have today sourced from Waitrose one of their new range of forgotten cuts of meat, the sort of cuts your butcher hardly ever stocks anymore.  Some good old fashioned stewing lamb with the bone in.  A nice bit of scrag Missus!  Tomorrow I will make an old fashioned lamb stew a la Nigel, the sort of stew he describes as being like your Nan used to make, the sort of stew that he says cures all ills.  I bought just over 1lb and it cost me £2.73p.  By the time the onion, leek, carrot, celery and swede are added (all of which I already had in the fridge) it should do for two days. 

I also bought a pack of the black beluga lentils, nice recipe on the box for sausage, chorizo and pancetta casserole.

How did your Florentines turn out Jan?  Do you have a picture?

Not being at work today I have had my old fashioned lamb stew puttering away for an hour and a half now.  Delicious whiffs issuing forth.

Now, thoughts turn to Christmas.  I am not a fan of turkey, I reckon a good chicken has better flavour (and I do not like the dark meat of a turkey).  I wonder what people will be cooking for Christmas dinner?  I rather fancy duck if it is to be poultry but then you don't have left overs to serve up with bubble and squeak.  I think I need something different, something special, veggie would be good (but please, not nut roast)  Last year I left it to the last minute and dived into Waitrose on Christmas Eve and secured a half-price turkey crown.  Which was OK, but not terribly exciting.

Here I am! How about a brace of pheasants, Ants? My ma did that one year and all that smoky goodness, streaky bacon and a good sauce seemed to fit the Xmas bill very nicely. I don't see why it has to be a roast joint of meat at all. I'd quite like something old fashioned and expensive-sounding (but not, really) like coq au vin. That would be nice.

Veggie options? Er... er...   

I like salt in food, and rarely find anything too salty - but I almost never add salt to food at the table, once it's cooked. I don't think it's anything to do with the National Palette, as I find the restaurant food in France and Germany is saltier, if anything. I have no idea whether I add as much salt when cooking as is in these ready-meals - it's hard to tell, isn't it?

Last night I had my first go at making a beef pie - with a shortcrust pastry case and sliced potatoes on the top. A John Torode recipe - quite succesful really, although I think I'll reduce the temperature (or time) for the blind-baking of the pastry next time, as it seemed a bit overdone to me. Also I'll use a bit less flour in thickening the filling. Round two tonight (the same pie reheated...)

We've got roast chicken pie from yesterday's leftovers.  Nice shortcrust pastry, mashed spuds and broccoli.  Cadbury's chocolate ice cream for afterwards.  Eating later tonight because football didn't finish till 6.30.

I never add salt when cooking.  If people want to add it after that's up to them.  Personally I think it ruins the flavour of food.  There's enough salt in food naturally.  We only need a trace probably per day.