Mike-P wrote:
The amount of fat that comes out of cheap sausages is unreal. I cooked some the other day and there was 3 times the amount of fat in the pan by the time I had finished than when I started.

TOZZA27 wrote:
I feel as though I`ve been here - the fresh trout and the new kitchen - remember what I said TT - oiled or buttered foil on a tray - finely sliced leeks and scallions - zest the lemon and limes for maximum flavour - juice and a splash of white wine - touch of soy if you fancy and maybe some grated ginger - tarragon or just chopped parsley - seasoning - wrap and seal the edges and no more than 10 minutes in a very hot oven - glass of Pinot Grigio or a Gevurtztraminer and enjoy with maybe some saute potatoes or just steamed new.

Tony