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LIke Tesla cars and the end of the sopranos, Charlie Camman ready to eat seems to be divided. On the other hand, people love them: 31m dishes were sold last year. On the other hand, they produce a pile of manure. The guarantee seems that only that little will end the toilet on the pie chain, chilli con carne or – as one word has already written – Tray of “Tory Sloop”.
These critics will increase their kitchen knives because Bigmam, which is the brand of the marsesrist period: Deluxe Its production models up to … £ 30! Thirty English pounds!
With a menu consisting of Venison Bourcugon, Coq au vack (all of which are confusing (both) and £16.95), these creations are not trying to compete with tesco lasagne. Bigham obviously knows that these days you have to bring your grandma back to eat, so she's trying to take over the restaurants she's dealing with. Why go and mingle with the guests in the NEW NEWS STORY, he says, when you can be in your kitchen surrounded by your children's advice who has problems with 40 children instead? To add to Vibeng-Vibeng Out, Highham recommends a special wine for every meal, which we buy.
Look, if anyone else falls for this step, it's me, because my old confession is that I'm a little bit of a little bit of myself from time to time. Eating is difficult with two small children, and so we invite Charlie into our house, figuratively speaking, to serve us lasagne or chicken tikka masala (both). It is as good as a treadmill, very cheap and seems to be healthy.
However, that is the right point. Can any of these ready-made meals be worth these late prices? Time to catch up with my healthy friends – including a vintage cookbook, no less! – testing them…
Coq au vin
Bigham doesn't like the term “prepared food”. It refers to something with ingredients that you can optimize in the microwave within minutes, where His creations are combined with a pureed egg, and it is recommended that the fresh coq be taken out of a lot of sauce and placed on a cooling tray. It works – sort of – and the chicken is very interesting. Guests are impressed by the potato and celeriac dauphphino, but when it comes to mushroom soup, chanten carrots, the depth of the chicken bones, the goods of all ages are lacking.
Giving wine Dominique Piron Bea'alais villages, £ 14.40
Light 6/10
Cut Cuck
“Oh my God, this is delicious,” said my three guests. Sadly, he is talking about Chianti we have duck instead, which comes out of the oven looking good but Garlin. It comes with a smidge of lentil sauce and some mashed potatoes and cooking butter, all of which make fellow guests more than just meat.
Giving wine Villa Cafaggio Chifaanti Chiasico, £16, with an offer of $11 until 28 October
Light 4/10
Salmon Wellington
I was very skeptical about this. Yes, “Sashimi-pregiradi-grade fish” sounded good – but could it be cooked at 200c for 50 minutes? Amazingly, it will! This was the Showstopper of the night. It came out very well but the cakes were crisp, which enjoyed all the elements combined with the beautiful mushroom plums with fennel notes. Ex-Chef LLamu, the kind of person who immediately burns in his kitchen than reduces him with ready-made food, had to put in good things. Not wanting to take credit for giving everyone Salmonla, we agreed that it's best if you knock it five or 10 minutes off the cooking time.
Giving wine Chapepa Dow ROSÉ, £16, offering $14 until 28 October
Light 9/10
Vendindian Venison
Very Good Behavior! Just as Salmon surprises me, so does this – and not in a good way. I thought that Casserole easily translates to the best vegetables, but something is wrong here. The meat should be “nonsense from the beautiful mountains”, and very dry and the sauce is not very satisfying. All those things have no definite bourctic comfort. Perhaps I have missed the experience of cooking together, which would be interesting in itself – from sauteing a small onion in the butter of a Burgundent of Burgundy. It's been a while but don't cheat – and you end up with something even more ridiculous than this. Things are saved a little by the paste, which is the speed of the stones, and the polishing area of the crist, which descends very quickly.
Giving wine Cave de Lugny Bourgne Pinot Noir, £17.50, on offer £14.50 until 28 October 28 October
Light 2/10
Beef Wellington
This is the food that has been making “£30 for a meal!” heads. The thing is, the right animal is not the only food that has any meaning. It's a piece of cake with mushrooms and mushrooms thrown in. They they should very expensive. Or, to put it another way, the last thing you want to eat is enough beef jerky to ruin the telner.
It takes 50 minutes to prepare this perfect meal, but since we are not full of philistines we have them in the oven for 30 minutes to make them “medium”. It comes out nice and dignified. Even if they need a break of salt – and the distraction of various children wandering around asking if they can sleep now like it's night.
Well, look, it's a little complicated. All five bottles of wine are consumed, the prepared order comes out of the screen and the conversation is best dressed in the South (it is always together strongly in the sheep at the end of the West Mincemeat. Everyone does, at least, looks drunk and happy. Maybe it let's go they reworked the experience, after all.
Giving wine Hedonist Shiraz, £15.50, on offer for £11.50 until 28 October 28
Light 7/10
