What food did you last make

Thought I would give it a go and ordered a couple of 35 day aged rib eyes, a gammon joint, a Brisket joint and some diced shin (best for Beef Bourguignon). Compared them to a few North Yorkshire butchers as they are local to me and found ALL were more expensive but what was worse was the delivery charges. Your recommendation came to £4.99 for the lot delivered on Tuesday. One North Yorkshire butcher wanted £12 delivery just for two rib eye steaks.

The gammon joint was just over £7 for 1kg piece Outdoor reared, freshly boned, trimmed by their butchers on the day of despatch with a layer of fat on the outside to keep the pork juicy whilst cooking.. Yesterday I paid £17 for a 1.1kg joint. Now admittedly it said the piece was free range spending thier entire lives outdoors, smoked and dry cured and air dried from pigs sired by pedigree Hampshire boars…oh yes and was from Waitrose. The question is, which cooks and tastes the best, is the extra £10 worth it? I’ll let you know. One thing is for sure, the Scottish one doesn’t look like it is made from formed pressed meat as many in the supermarkets are. We had one recently which was exactly that and was not good which is why we said as it it not something we buy every week we would try somwhere more upmarket, hence the visit to Waitrose.

I recently made London broil slow cooker. It’s a delicious and tender dish that’s easy to prepare. I marinated the London broil with a flavorful mix of herbs, garlic, and Worcestershire sauce before placing it in the slow cooker. Cooking it low and slow allowed the meat to absorb all the delicious flavors, resulting in a mouthwatering and perfectly cooked London broil. It’s a great way to enjoy a hearty and satisfying meal with minimal effort!