There is no English monarchy
I really don't understand American recipes. Why are they always cups instead of weight? How do you know how much courgette to grate to get 2 cups? You must have to start grating and then pack it into your measuring cup and then grate some more and then damn, you've done too much. And how hard do you compress it? And the same with the cocoa - do you compact it down or is it loose in the cup? It makes no sense to me!
@Edie W I have to disagree. I would have got holy hell for eating one truffle without permission (let alone a whole box of truffles) from the fridge in our own house, never mind someone else's.
If you're uncomfortable at Ding Dong the Witch is Dead, youtube has Elvis Costello doing both Shipbuilding and Tramp the Dirt Down. Try those. And remember that in the last 30 years, miners have become the occupational group most likely to commit suicide.
Lots of stuff about bike helmets here http://www.cyclehelmets.org/
1) There is no conclusive evidence at all that bike helmets reduce injury and some evidence that they increase the risk of injury
2) If someone shoves a tongue in my mouth I will NEVER KISS THEM AGAIN
Cut cauliflower and broccoli into florets. Crush salt and garlic cloves together in a pestle and mortar. Mix the veg and salt/garlic together in a bowl with a good slug of olive oil until the veg is well coated with the mix. If you want to, add some crushed coriander seeds. Transfer to an ovenproof dish and roast in a 200C/400F oven for 25-35 minutes.
Kylie? Why? She sings like a cat being strangled in a bucket
@Amphora I can never to be arsed to buy buttermilk because what am I supposed to do with the rest of it? So I use normal milk or soya milk.
1. To make about 10 scones, begin by sifting 8 oz (225 g) of self-raising flour and a pinch of salt into a large mixing bowl. Add 3 oz (75 g) of butter, cut into small lumps. This must be at room temperature – if it is too cold, it will be difficult to rub in. Lightly rub the butter into the flour until the mixture looks like breadcrumbs.
2. Add 1½ oz (40 g) of golden caster sugar and mix in.
3. In a jug, beat one large egg together with 2 tablespoons of buttermilk and start to add it to the rubbed-in mixture.
4. Mix in with a palette knife.
5. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
6. The dough should come together and leave the sides of the bowl clean.
7. Shape the dough into a round with your hands and place it on a lightly floured surface. Flour the rolling pin and lightly roll out the dough.
8. Take great care not to roll the dough any thinner than 1 inch (2.5 cm) – this is the secret of well-risen scones. Measure it if you're not sure!
9. Use a 2 inch (5 cm) round cutter to cut out the scones – place the cutter on the dough and give it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these together to roll out again until you can cut out the last scone.
10. Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little more buttermilk then dust with flour. Bake in a hot oven – gas mark 7, 425°C (220°C) – for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.
11. Scones should have a light, open texture and are best eaten very slightly warm. Don't forget that they do not keep very well so, in the unlikely event of there being any left, pop them in the freezer.