Gaz

You aren't getting these sort of flavours from espresso tho really, especially Starbuck's. Like, I'm not being pretentious, there's a difference between a naturally processed etheopian bean and a dark roast columbian or whatever.

I bought some of this natural ethopian coffee from a local market at the weekend and it's probably the best coffee I've had for months. https://coffeegems.co.uk/collections/frontpage/products/origin-ethiopia-chelelektu Very fruity, acidic and with a complex, almost fermented flavour.

It's the junipero that just needs a small amount of tonic, and really it depends on the tonic. You can probably go for a bit more with the st George because it's so distinctive, but I'd suggest getting something like 1724 which is gentle and not too sweet.

If you can get a smaller bottle, or try it at a bar before committing I would. It's very, very, different.

I know where you mean but I haven't been back for years. I had a silent pool the other day, I quite enjoyed it. Here are a few of my other favourites while I'm here. Deaths Door It's quite savoury, very smooth. Junipero I have a few bottles in my cupboard that rarely get touched because I can't bear to finish them, this is one of them. It has an incredible juniper flavour and you only need the lightest splash of tonic to get the best out of it. St George Terroir This stuff is not your normal gin at all, the flavour profile is completely different to anything else I've ever tasted. It is distilled with douglas fir, sage and bay so it's very savoury and while it pairs well with a crisp, light tonic my favourite use for this is actually this cocktail. BUONGIORNO 1 oz St. George Terroir Gin, 1 oz Aperol, 1 oz lemon juice, 1 oz bergamot simple syrup, 1 oz egg white

I think I've got about 20 bottles of gin at the moment. Recently I've been drinking Gin Mare with Mediterranean tonic, a sprig of basil and a couple of cherry tomatoes as garnish which is absolutely delicious. For most cocktails, negroni for example, I use Tanqueray, it's robust and has a good juniper base. You could use beafeater for this purpose but personally I find it a bit harsh. Martin Millers is my go to for Martinis, although I usually serve mine with a cocktail onion rather than a lemon twist. It's a very citrus forward gin, very smooth and usually quite reasonably priced. Bargain wise, Aldi now have a "blackforest gin" which is basically monkey 47 at a much lower price point, it's a bit different to the usual but worth giving a go.

I grind my own at home but at work I use Union Roasted Cafetiere grind. They sell a few different varieties in Waitrose and they have usually been roasted and ground within the last few weeks. You can also buy coffee from them direct, which means that they will have been freshly roasted and ground before they are put in the post. If you only order two bags the package fits through the letter box.

The smell is definitely noticeable in the kitchen but the fermentation should only last a couple of days. I've made a vegan recipe without the fish sauce, I left out the sea weed and mushrooms and added carrots so it's not the same but as I mostly use it for adding lactic flavour to vegan cheese sauce it does the trick. http://seonkyounglongest.com/vegan-kimchi/

I like to take slow cooked pork shoulder out and put it in a hot oven for a bit to get the edges crunchy while reducing the liquid from the slow cooker down to a sticky sauce and then re-combine after shredding.

I've had the iceland no bull burgers, they are good. I think I cooked them on too high a heat because instead of the "blood" sitting on top like I've seen in some videos, it all ran down the side and baked onto the pan, so they were probably a bit drier than they were meant to be but I still liked them. They are really meaty and pink in the middle. I like the Linda Mcartney Mozarella burgers because they are a decent size and have a good texture but they have the undeniable taste of soya protein. The Iceland ones are actually a bit bigger, have a much better texture and taste much nicer, although that soya taste is still there it's not as prominent. Apparently the beyond burger will be in Tesco in a few months, which I'd really like to try.

I'll have to take a look at that. I'd not heard of them but I saw the book in the shop and it looked good. I know this isn't a recipe, but Sainsbury's have Daiya cheese now. The Farmhouse Cheddar block is delicious, loads better than the violife, sainsburys or tesco ones but not cheap at £4.50 a block. If it hasn't already been mentioned, they also stock the Follow your Heart mayo which is the best I've had - and the closest to helman's in texture. I do like the "mayo" I make myself in the blender though, but that's because I add loads of garlic.

Over the garden wall is on Netflix now. It's a single series animation which is absolutely wonderful and everyone should watch.

I made some vegan "soured cream" to go with some buffalo cauliflower type things I was making and it ended up really good. 1/3 cup of Cashews liberal pour of Hemp milk Table spoon of apple cider vinegar Juice of one lime with some zest big pinch of salt Blitzed it all up in the blender - it came out a bit runny so I'd use less milk next time, but it was really creamy and fresh from the lime and went well with the cauliflower. For the cauliflower I mixed some rice flour and corn flower with more hemp milk, cumin, chipotle, garlic powder, oregano, salt, pepper, paprika to make a batter and then dredged the florrets in it, baked them in the oven for 20 minutes while I made up a sauce with avocado oil spread, garlic, chipotle and cider vinegar. Then I dipped them in the sauce and put them back in the oven for another 20. I'd probably leave out the "butter" next time, or add some sugar maybe as the cauliflower lost their crunch sitting in oil. Where the batter came off the cauliflower and baked onto the tray was probably the best bit, really crunchy and full of flavour.

Anyone wanna do some iron banner this week? @tnman

at £20 I'd be playing FM Touch now but £30 is pretty steep. I'm sure nintendo are making enough money, but the price of Switch games is really stopping me buying much.