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Sunday Dinner #4

Hee hee hee! I've got RIGHT into this Sunday Roast business... Today was Lamb!

I've been saving that till last for a few reasons, firstly it's bloody expensive so I had to wait until payday (it cost over £8 for this lump of meat), and secondly Mark is very - erm - particular about his lamb which puts me off cooking it in case I get it wrong.

But I didn't! I was LOVELY! Nice and tender, full of flavour... I did roast spuds again, and roast parsnips too, as well as veg and gravy. Even Jack wolfed his lamb (which I didn't expect after not managing the beef last week).

There's still quite a bit on the bone to carve too with it being a big leg, so we'll be able to nibble bits for the next couple of days too. Just need to find something nice to do with cold lamb. Seems a shame to just stick it on a butty.

I've also been getting stuck into my sewing again.

Squiggles sampler is more than half way done. This is the bottom half. I've got a bit further now, with most of the top half done too. Just have to do the pretty edging and outlines after that and then I can put it away until Squiggle is born.

Then I'll start work on my next project... I'm going to try my hand at crochet. Hope it goes better than my knitting :o(

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Recipe Review: Hairy Bikers liver & bacon with onions & gravy

I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers:  Liver and bacon with onions and gravy  and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’  liver , sliced and fully thawed if frozen 25g/1oz  butter 2 tbsp  sunflower oil 4 tbsp  plain flour 1  onion , halved lengthways and sliced 125g/4½oz rindless streaky  bacon  rashers, each cut into 4–5 pieces 1  beef stock  cube 500ml/18fl oz  jus t-boiled water 1–2 tsp tomato  ketchup salt and freshly ground  black pepper Preparation method Rinse the liver in a cola