dicky_plums

OK, time for a warming one-pot dish - always a favourite at Casa Plums. It's healthy, tasty, easy and veggi. I present...Dicky Dhal. YOU NEED: • ¼ pint yellow split peas • ¼ pint black eye beans • ¼ pint red lentils Wash the dried beans/peas/lentils and stick in a pan with • tin chopped tomatoes • 2 chopped onions • 1 teaspoon chilli • 1-2 teaspoon turmeric • 1-2 teaspoon salt • a knob of chopped ginger Cover in boiling water and simmer for half an hour (till the black-eyes are soft) It should be a fairly runny consistency – not too thin or thick. THEN ADD: • 2 Teaspoons Garam Masalla • 1 tin of kidney beans BRING BACK TO THE BOIL AND ADD: • 4+ cloves of crushed garlic fried for 2 mins in plenty of butter (1/4 pack)– Until its just turning brown. • 2 handfulls chopped fresh coriander It is always best if you leave it to soak up the flavours for at least half an hour before serving Dicky Dhal.

also known as an Angel Poo. It's great when that happens.

A very enlightening thread.. I remember finding out my mate was a stander and being appalled and amazed. It seems it's more common than I'd thought. I'm an orthodox sitter, double paper, tilting cheek, round the back.

is he tasty? with a nice chianti?

BOF - you'll need at least a tablespoon of oil to keep it 'loose' when frying the spices off. Rob's spices are a good selection, but the best tip is to try different combinations. You can also add things like cardamom pods, curry leaves, coconut cream for a different flavour. Garam massalla added near the end gives a nice flavour too. I like a smooth sauce so a blast with a hand blender before adding the veg/meat/fish is my tip.

During a match, players will only pass the ball to James Milner if they hear him shout "Ey Up!". If he is unfairly tackled, he will shout "Gi' ovver!". James Milner often reports he is "proper jiggered" at the end of a game, but is soon revived with Pie, peas and a pint o'Tetleys.

Once or twice a week, mostly off road, about 6 miles at a time, less in winter cos its cold and dark.. Thread calling mjmooney!!

I like the light on the top two shots Laura. Bicks - yes Brimham Rocks is cool - didn't make it on Sunday when these were taken.

Bump... A few snaps from my camera which i was pleased with: Saltaire: London: Fountains Abbey:

Sixteen, clumsy and shy I went to London and I I booked myself in at the Y....W.C.A I said: "I like it here - can I stay? I like it here - caan I stay? And, do you have a vacancy For a Back-scrubber?" Fact that makes me feel old: It's 25 years since the Smiths were at their peak. 25 years back from that and Jailhouse Rock was at No.1...

I guess those in their mid-late 30s, like me, can remember the early 80s glory years fairly well. Was anyone else in the Villa Cubs?

38 Older than Friedel, not as old as Windass.

Here's one that's quite "restauranty" but also simple and healthy: Dicky Plums ' Fish and Mediterranean Potatoes 5 or 6 medium potatoes 1 pepper (red or yellow) sliced into chunks 1 onion sliced olive oil jar of anchovies in oil olives (if you like em) a mug of chicken or veg stock dried oregano slices of garlic - Slice the potatoes into about 1cm slices - In a large, wide roasting tray - spread the spuds and the rest of the ingredients, season well, pour over the stock and glug plenty of olive oil - Put in the oven gas 6 for about half an hour, turn the layers every so often to coat with the flavours - When the pots are almost cooked and starting to go nice and brown and a bit crispy, put a couple of your favourite fish fillets on top (sea bass, salmon, etc) - Serve with a nice rocket salad and some white wine

Chateauneuf du pape reduced from £12 to £6 at t'Asda. It will be decanted and poured by my butler as I devour a splendid Beef Wellington.

for me and mrs p its a shiraz night. Currently she is watching The Tudors and I'm not while we drink some Oxley's Shiraz, described as: "Deep purple with crimson hues. Plum fruit on the nose with hints of exotic spice and subtle French oak. Softtannins and ripe fruit flavours. Depth and length on the palate." always nice to have a plum fruit on the nose.

Dean and Britta - Nightnurse Britta Phillips can be my nightnurse any time..

I paid £132 and got £45 quidco cashback - so £87 for a year 3rd party fire and theft, with swiftcover.com I'm over 35 with full NCD and drive a 95 Escort in lovely 'faded red'.

Ah me too! I have a free £20 bet on paddypower from my Grand National dabblings and was just about to use it on that!

This one has some good recipes in from Ainsley and isn't all about "dropping a dress size"..

Chorizo goes really well with fish. Try chorizo lentils as a base for steamed/grilled white fish: Gently fry finely chopped onion, garlic, carrot, celery and chorizo in a little oil (not much, the chorizo will give off oil). Add Puy lentils (or black or geen ones, make sure they are ones which won't disintegrate in cooking) and turn in the oil for a few seconds Add chicken stock and bay leaf, simmer for 20 mins or so (depends on which lentils) Add salt at end, or else it makes the lentils hard and interferes with water absorption Steam/grill white fish for 4-5 mins (John Dory, monkfish, halibut, haddock are all good for this) Serve fish on bed of lentils mmm will give that a go, sounds good. If you cook the lentils in stock and dress them while warm with olive oil and balsamic vinegar it gives a good base to a salad - I like to add feta cheese, sundried tomatoes, parsley and red onion.

Just thought of another Dicky Classic from my veggi days: This goes great poured over any stir fry. I do it with stir fried veg and tofu (eg. pepper, onion, mushroom, baby corn, tin of water chestnuts). Could be done with chicken/beef/your favourite chinese stuff, serve with noodles. Dicky Plums' Spicy Peanut Sauce In a bowl mix about half a jar/ 3 tablespoons of crunchy peanut butter, several good shakes of soy sauce (about 5 tablespoons), chilli powder, teaspoon sesame oil, juice of half lemon, chopped ginger (about a teaspoon), chopped garlic (2-3 cloves) – add water until smooth and a bit runny. Heat gently in microwave or pan. Pour over your stir fry. Dicky Plums' Spicy Peanut Sauce. Done.

Soups are dead easy - you can really go wrong with a blender, or if you like them chunky, remove half before blending, blend the remaining half and then stir back the chunky half. Lentils and beans are a cheap and nutritious soup base. Sid's sausage recipe is good. I do something similar with chorizo sausage and tomato as a base to a fish stew. you need one deep sided frying pan with a lid. Slice onions and cook slowly in olive oil for 15 mins Add sliced peppers and cook for 5 mins Add some sliced chorizo sausage and fry until it releases its juicy garlic paprika fat Add some more garlic and paprika and chilli, however you like it Meanwhile boil some new potatoes in another pan for 10 mins Add a tin or 2 of chopped tomatoes to the onion/chorizo pan bring to the boil and simmer gently for another 20 mins until the sauce looks nice and glossy Add the potatoes, halved if they're big - you then have a rich spicy sauce which is great for cooking a nice fillet of white fish - just place one or 2 on top, put a lid on the pan and steam/poach it for 5 mins. Serve with some french bread to mop up the sauce.

should make him an ideal candidate then

Right I'm off to meet mjmooney, 2 Blades and a nose "mate" in the local. (Worried my breakfast of black pudding and beans might have similar consequences to trekka's..) Come On Villa!

Me and Daddy Plums, 1972. My Dad was 26 in this pic. Cravat and cardigans were cool.