DM checks the core temperature of these (veggie) suet-crust pies. He made them. OK…he made them with a bit of guidance from me. I was ironing and while I was working on that, I supervised while he made the herby suet crust pastry, rolled it out then filled it with individual portions of chilli that I’d made and frozen some weeks ago. When making things that have been (at least partially) frozen, I always use my temperature probe to be sure they are properly hot before serving because the outside (cooked from ambient temperature) can look ready long before the frozen innards are done.

He’s made the pies and cooked them and, as you can see, they are thoroughly hot through. By the time this point was reached, I’d put away the ironing board and all I had to do was to shove on some veggies and supper was ready.

It’s a long-held sore point with me that DM boasted about sharing the cooking with his ex, yet he never picks up a saucepan in our house. He says he’s intimidated because I’m a good cook. I reckon that’s such a cop out and I’d love it if he cooked for me occasionally, even if it was crispy pancakes and potato waffles (I think anyway). So this photo is to encourage him to be chef while I’m helper a bit more often!