| Today’s Lunch 14:18 - Nov 17 with 4065 views | Churchman |
The moment you’ve been waiting for.
Well, last night it was home made chilli with rice. Very nice, but I prefer it with baked beans. So for two portions, half a tin of baked beans is sufficient. What about the other half?
Well, into the saucepan Branston’s finest went. A little chilli powder, a few chilli flakes, a little chat masala (a great spice), six turns of ground pepper and a teaspoon of tomato ketchup.
Heat high then reduce to puthering. Drop a couple of slices of Warburtons toastie into Russell Hobbs’ fine creation. When done, slather on the good quality butter. Cut the two slices into four isosceles triangles, put on the side of the plate and dollop on the beans the other side.
A warming, cost effective, nourishing lunch in no time - sorted!
Thank you. |  | | |  |
| Today’s Lunch on 09:50 - Nov 20 with 683 views | DJR |
Any one else tried haslet? I came across it in Morrisons in Leeds but I don't think I've ever seen it down south.
It is eaten cold and I really used to enjoy it on a sandwich.
https://en.wikipedia.org/wiki/
https://marketkitchentable.com [Post edited 20 Nov 2025 9:54]
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| Today’s Lunch on 09:56 - Nov 20 with 663 views | leitrimblue |
I use to eat it in sarnies as a kid. Was half a step up from luncheon meat as I remember it. Went well with a bit of piccalilli. ( what doesn't?)
Probably came from the butcher on Haverhill market |  | | |
| Today’s Lunch on 10:46 - Nov 20 with 633 views | Benters |
| Today’s Lunch on 09:56 - Nov 20 by leitrimblue |
I use to eat it in sarnies as a kid. Was half a step up from luncheon meat as I remember it. Went well with a bit of piccalilli. ( what doesn't?)
Probably came from the butcher on Haverhill market |
‘The butcher on Haverhill Market ‘sounds like a series Netflix would have on 😂 |  |
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| Today’s Lunch on 11:03 - Nov 20 with 612 views | DanTheMan |
You definitely get this down south, I used to have it for lunch as a kid when I was in one of the home counties.
I very much like it. |  |
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| Today’s Lunch on 11:33 - Nov 20 with 581 views | J2BLUE |
| Today’s Lunch on 11:03 - Nov 20 by DanTheMan |
You definitely get this down south, I used to have it for lunch as a kid when I was in one of the home counties.
I very much like it. |
I had it from Sainburys in Ipswich a few times as a kid.
Wouldn't eat it now. |  |
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| Today’s Lunch on 11:48 - Nov 20 with 573 views | DJR |
| Today’s Lunch on 11:33 - Nov 20 by J2BLUE |
I had it from Sainburys in Ipswich a few times as a kid.
Wouldn't eat it now. |
I didn't know that it was available.
When I was young it was either tinned luncheon meat or Ye Olde Oake Ham, which was a real treat.
And of course, at around 8pm, I always had meat paste on toast for what we called supper.
As an aside, my parents and I (there were only three of us) used to share one can of Heinz soup between us, my mother adding a bit of water to it. We did the same with a tin of salmon when we had a salad, and managed to survive on what was one bottle of Corona for what seemed like several days. [Post edited 20 Nov 2025 12:01]
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| Today’s Lunch on 12:21 - Nov 20 with 547 views | leitrimblue |
| Today’s Lunch on 10:46 - Nov 20 by Benters |
‘The butcher on Haverhill Market ‘sounds like a series Netflix would have on 😂 |
Yer man Jeera who use to post on here a few years back worked on Haverhill market back in the day and probably knew said butcher.
Rumour as it that he sired over 40 children and that his 'weekend special sandwich meat' had such a low 'meat' content that it was acceptable for vegans. | | | |
| Today’s Lunch on 12:29 - Nov 20 with 532 views | leitrimblue |
| Today’s Lunch on 11:48 - Nov 20 by DJR |
I didn't know that it was available.
When I was young it was either tinned luncheon meat or Ye Olde Oake Ham, which was a real treat.
And of course, at around 8pm, I always had meat paste on toast for what we called supper.
As an aside, my parents and I (there were only three of us) used to share one can of Heinz soup between us, my mother adding a bit of water to it. We did the same with a tin of salmon when we had a salad, and managed to survive on what was one bottle of Corona for what seemed like several days. [Post edited 20 Nov 2025 12:01]
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Ye Olde Oake Ham was the stuff of madman dreams. Was a Xmas treat in our house ( think it came in the 'Xmas hamper').
Absolutely loved the salty 'jelly', a ham an pickle sarnie rammed full of jelly and a few pickled onions on the side.
80,s food of the gods | | | |
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| Today’s Lunch on 13:40 - Nov 20 with 482 views | Churchman |
| Today’s Lunch on 12:29 - Nov 20 by leitrimblue |
Ye Olde Oake Ham was the stuff of madman dreams. Was a Xmas treat in our house ( think it came in the 'Xmas hamper').
Absolutely loved the salty 'jelly', a ham an pickle sarnie rammed full of jelly and a few pickled onions on the side.
80,s food of the gods |
Ye Old Oak Ham was an expensive Christmas treat in a ham shaped tin. Opened with one of those flesh slashing key things, it was truly awful. The jelly was the worst bit. To this day, while I love a good pork pie, I strip away the jelly from round it.
The contents of Ye Old Oak horror tin was a pink greasy, mass surrounded by grey and yellow jelly and fat. Every bit had to be eaten because it was expensive. It was an ordeal endured with piccalilli (like the All Creatures Great and Small episode) or salad cream. Still, my dad liked it but then he’d eat literally anything like a hog in the back yard, apart from mushrooms. [Post edited 20 Nov 2025 13:40]
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| Today’s Lunch on 13:48 - Nov 20 with 469 views | Churchman |
| Today’s Lunch on 09:56 - Nov 20 by leitrimblue |
I use to eat it in sarnies as a kid. Was half a step up from luncheon meat as I remember it. Went well with a bit of piccalilli. ( what doesn't?)
Probably came from the butcher on Haverhill market |
No, not had that, but I’d like to. It looks great and I like a good meat loaf which is the same sort of thing.
I noticed on Wiki that the original version was made from the edible bits nobody else wanted. Providing it doesn’t look like what it is (minced and mixed) that’s ok - I’ve had haggis, faggots and stuff like that and enjoyed it.
Animal gonads were more of a challenge (Colorado Scallops), mainly because of the dreadful taste, though I confess in that instance the thought of what they were didn’t thrill me. | | | |
| Today’s Lunch on 14:07 - Nov 20 with 460 views | leitrimblue |
| Today’s Lunch on 13:40 - Nov 20 by Churchman |
Ye Old Oak Ham was an expensive Christmas treat in a ham shaped tin. Opened with one of those flesh slashing key things, it was truly awful. The jelly was the worst bit. To this day, while I love a good pork pie, I strip away the jelly from round it.
The contents of Ye Old Oak horror tin was a pink greasy, mass surrounded by grey and yellow jelly and fat. Every bit had to be eaten because it was expensive. It was an ordeal endured with piccalilli (like the All Creatures Great and Small episode) or salad cream. Still, my dad liked it but then he’d eat literally anything like a hog in the back yard, apart from mushrooms. [Post edited 20 Nov 2025 13:40]
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I do enjoy yer lunch reviews Churchman so I'm gonna try and ignore yer shocking disrespect for the jelly around the pork pie.
Obviously piccalilli and pickled onions and the excellent jelly helped make ye olde oak ham palatable/ even more splendid. I need to find that episode of All Creatures Great and Small. | | | |
| Today’s Lunch on 14:14 - Nov 20 with 448 views | Churchman |
| Today’s Lunch on 14:07 - Nov 20 by leitrimblue |
I do enjoy yer lunch reviews Churchman so I'm gonna try and ignore yer shocking disrespect for the jelly around the pork pie.
Obviously piccalilli and pickled onions and the excellent jelly helped make ye olde oak ham palatable/ even more splendid. I need to find that episode of All Creatures Great and Small. |
I seem to remember Herriot is invited to breakfast by this old farmer and presented with a dirty great plate of Yorkshire Ham. Which was basically a big hunk of fat. He tries to disguise it with piccalilli.
Ha! I stand by my stance on the jelly around pork pies! Jelly around anything is not a good thing.
Now pickled onions. Love those and always have. Never quite got the great big white ones in big jars in chip shops though. | | | |
| Today’s Lunch on 14:30 - Nov 20 with 436 views | leitrimblue |
| Today’s Lunch on 14:14 - Nov 20 by Churchman |
I seem to remember Herriot is invited to breakfast by this old farmer and presented with a dirty great plate of Yorkshire Ham. Which was basically a big hunk of fat. He tries to disguise it with piccalilli.
Ha! I stand by my stance on the jelly around pork pies! Jelly around anything is not a good thing.
Now pickled onions. Love those and always have. Never quite got the great big white ones in big jars in chip shops though. |
I do love a good pickle onion. I drive up to El Norte (Enniskillen) every now and then to stock up on good pickled onions. County Leitrim is lacking in good strong pickled onions.
Will definitely keep a look out for that episode. Is great tv | | | |
| Today’s Lunch on 14:32 - Nov 20 with 432 views | DanTheMan |
| Today’s Lunch on 14:30 - Nov 20 by leitrimblue |
I do love a good pickle onion. I drive up to El Norte (Enniskillen) every now and then to stock up on good pickled onions. County Leitrim is lacking in good strong pickled onions.
Will definitely keep a look out for that episode. Is great tv |
I've started making my own, much nicer than the shop bought ones and really simple to do. | |
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| Today’s Lunch on 14:39 - Nov 20 with 423 views | MrBeckinsale |
| Today’s Lunch on 12:21 - Nov 20 by leitrimblue |
Yer man Jeera who use to post on here a few years back worked on Haverhill market back in the day and probably knew said butcher.
Rumour as it that he sired over 40 children and that his 'weekend special sandwich meat' had such a low 'meat' content that it was acceptable for vegans. |
The butcher, or Jeera sired over 40 children? |  | | |
| Today’s Lunch on 15:04 - Nov 20 with 411 views | leitrimblue |
| Today’s Lunch on 14:32 - Nov 20 by DanTheMan |
I've started making my own, much nicer than the shop bought ones and really simple to do. |
So growing yer own onions and pickling them?
That's a something I could possibly get into | | | |
| Today’s Lunch on 15:07 - Nov 20 with 400 views | Churchman |
| Today’s Lunch on 14:30 - Nov 20 by leitrimblue |
I do love a good pickle onion. I drive up to El Norte (Enniskillen) every now and then to stock up on good pickled onions. County Leitrim is lacking in good strong pickled onions.
Will definitely keep a look out for that episode. Is great tv |
A chum of Mrs C’s used to make them - traditional and spiced and they were A1 fantastic. Sadly he’s moved away now. Not had a pickled onion in a while - must get some! But as you indicate, finding good ones is the problem! | | | |
| Today’s Lunch on 15:08 - Nov 20 with 400 views | DanTheMan |
| Today’s Lunch on 15:04 - Nov 20 by leitrimblue |
So growing yer own onions and pickling them?
That's a something I could possibly get into |
I've only done the last bit mainly because I always find shop bought pickled onions far too sweet.
And then you get to choose your own flavourings as well. | |
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| Today’s Lunch on 15:09 - Nov 20 with 399 views | leitrimblue |
| Today’s Lunch on 14:39 - Nov 20 by MrBeckinsale |
The butcher, or Jeera sired over 40 children? |
The butcher, I'm sure Jeera is just as fertile, just never had the Charms or the offer of meat on credit that the housewives of Haverhill couldn't refuse  | | | |
| Today’s Lunch on 15:13 - Nov 20 with 393 views | Churchman |
| Today’s Lunch on 15:04 - Nov 20 by leitrimblue |
So growing yer own onions and pickling them?
That's a something I could possibly get into |
Yes, we’ve only a small garden but do grow a lot of veg stuff so we might give them a go too. | | | |
| Today’s Lunch on 15:40 - Nov 20 with 376 views | leitrimblue |
| Today’s Lunch on 15:08 - Nov 20 by DanTheMan |
I've only done the last bit mainly because I always find shop bought pickled onions far too sweet.
And then you get to choose your own flavourings as well. |
Think I may give it a go myself. Have made chutney in the past, due to having tons of spare apples ( make most of it into cider.. ) and loving all pickles and chutneys. But this seems way more interesting | | | |
| Today’s Lunch on 15:55 - Nov 20 with 360 views | Churchman |
| Today’s Lunch on 15:40 - Nov 20 by leitrimblue |
Think I may give it a go myself. Have made chutney in the past, due to having tons of spare apples ( make most of it into cider.. ) and loving all pickles and chutneys. But this seems way more interesting |
Looking it up you can pot grow them or in well drained weed free soil that gets plenty of sun. Doesn’t look too difficult tbh. | | | |
| Today’s Lunch on 21:33 - Nov 20 with 323 views | WeWereZombies |
'While many butchers in Suffolk may sell haslet, the dish itself is historically and culturally associated with the county of Lincolnshire. For example, Clarke's of Bramfield, a Suffolk butcher, lists haslet among the high-quality produce they source from the best suppliers, implying it's not their own unique regional product.' according to Google AI. |  |
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| Today’s Lunch on 21:43 - Nov 20 with 310 views | vapour_trail |
| Today’s Lunch on 15:09 - Nov 20 by leitrimblue |
The butcher, I'm sure Jeera is just as fertile, just never had the Charms or the offer of meat on credit that the housewives of Haverhill couldn't refuse |
Why do you think jeera stepped back from these pages?
Man got to earn. |  |
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| Today’s Lunch on 21:44 - Nov 20 with 310 views | Churchman |
| Today’s Lunch on 21:33 - Nov 20 by WeWereZombies |
'While many butchers in Suffolk may sell haslet, the dish itself is historically and culturally associated with the county of Lincolnshire. For example, Clarke's of Bramfield, a Suffolk butcher, lists haslet among the high-quality produce they source from the best suppliers, implying it's not their own unique regional product.' according to Google AI. |
I shall try it. Wish I’d known about it when staying in the Lincoln area (Lincoln itself is an interesting place - well worth spending a few days there) | | | |
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