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OMG you sound like you are living on the breadline. What a pauper.
Cold roast leftovers. Beef, pork or lamb. But most often we do an aged silverside of beef from the butcher; the full piece including the salmon cut. It is our third meal from the joint. First meal, when the joint is hot, is the full works with mash and Yorkshires. Second meal is with new potatoes and sprouts and carrots. Third meal is with double fried chips and baked beans. It's delicious. And I always put some of the chips and beans in a butty.
I can’t imagine the taste!! But I’ll give it a go next time we have some beef left over.
Beans on toast for me tonight 
Maybe start with pork and then move up to beef!
Ease yourself in gently.
It's best if you cook the beans low and slow so that they go mushy.
The interesting thing about the full silverside with the 'salmon cut' is that you have two completely different muscles running at 90 degrees to each other. So, you have to cut each at a different angle to get across the grain. Each muscle has a very different texture.
In Yorkshire, silverside used to be called 'hindlift' and topside used to be called 'inlift'. Presumably, because one is at the back of the rear leg and the other is at the front of the rear leg.
A phone appointment yesterday, with a kidney dietitian, and I was expecting a right boll**ing for what I was eating. None of it, it seems I must be eating round about OK, after listing our usual fare...
Last night we ordered an American 8oz, with chips, delivered. Too much for one, we cut it in half, to share it.
Last night we ordered an American 8oz, with chips, delivered. Too much for one, we cut it in half, to share it.
Often, if we have a roast chicken on Sunday I will use the breast for the roast and I will make some stock from the frame. Monday lunch will be chicken (breast) sandwiches and Monday dinner will either be chicken (legs), chips and peas or chicken and pea risotto.
Ham, egg and chips maybe. The rest-No
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OMG what a peasantBeans on toast for me tonight
We had pasta and meatballs in a sauce I make myself - onions, garlic, chopped tomatoes, tomato purée, mixed Italian herbs, black pepper and sugar. Had to use 2 different pasta's though - normal for me and gluten free shyte for Mrs Mottie.
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