Scrumptiousness

In my continuing efforts to introduce the world to the delights of English pub food, I present:

Steak & Kidney Suet Pudding

Now I know what you're thinking; that doesn't look very appetising. Where's the veg? Why are there so many sautéed potatoes? Shouldn't there be mash and gravy?

So to some answers.

It looks much more edible once you've cut into the gorgeous suet surround and allowed the steak and kidney pieces in their rich thick sauce to ooze out lovingly onto the pristine inviting surface of the plate - I didn't photograph that bit because by then I'd got my hands full of eating irons.

There are no vegetables because the choice was:

Cabbage - makes me retch
Carrots - take it or leave it, no substitute for potato
Cauliflower - see cabbage above

There are a lot of sauté potatoes because this pub, the Baker's Arms at Broad Campden in Gloucestershire, is very generous with the portions and that is an exceptionally good thing.

Lastly, sauté potatoes are an acceptable substitute for chips/fries and there are times when you can have just too much mash.

So there you have it. There were four of us. We each had a different main course.. There were no complaints. I drank Timothy Taylor's Landlord Ale, a northern brew a bit off its patch but well kept and presented. Henry drank some lethal cider beverage called Thatcher's - he was still standing later - I'm not sure if that's a good or bad sign.