hehe

Huss is technically a larger cousin but commercially and in chippies etc you’ll see them interchanged, perhaps with smoothound etc too. Huss, rock, rock salmon, rock eel etc. Both are a type of catshark which always makes me grin. They’re worth so little commercially and take baits people put out for more valued fish so they’re often treated with disdain. Ones in nets are often just dumped or used in crab/lobster pots; they’re also a pain to skin. I catch loads of them (I’m out 2-3 times a week normally) and think they’re a pretty little fish so almost all go back. I keep one or two for the table on occasion but not often as I have better, easier fish in numbers too.

There goes his solo career.

Big pan, ****load of veg, chopped meat, some water, bubble away for a couple of hours then freeze in portions. Called a stew.

Put plenty of water in above, drain some off, add some tomato puree (for example) and freeze in portions. Called soup. Even my dad can make that.

Be selective on ingredients on above and add spicing and freeze in portions. Called curry.

Get a pie maker and pastry, put the above in it and freeze. Called pies (funnily enough).

That’s four very good meals to start with.

Get a chicken and a bunch of veg and spuds. Sling in a big tray, whack oven on full and do something for two hours. Take out and you have a roast. And sarnie fodder. Or curry. boil the carcass to ******y (not too much water) then strain, add lemon, rice, potato chunks and you have a great soup. One chicken, bunch of meals.

tinned tomatoes, sliced cheese, pork loin sliced, rosemary. Roast in the ove.

Mince, onion, tomato puree and tins, mushroom. Bolognese, done.

Batch cook, cheaper, easier and plenty put aside.

Jamie olivers earlier books are fantastic, simple and affordable food. Follow precisely and it wil come out well – cooking is easy.

Pics are on MN706 with Dicky Harkness in the cockpit while it was with 609 Squadron.