"Pull the other one PMK, the 'ole country bumpkin touch don't wash here!"Ah, but you're confusing Bristol Town with the Westcountry. I'm referring to the OTHER Westcountry, about 70 miles down the road, where they're still struggling with the concept of using cutlery.
Although, it's funny you should mention The Buttery. My eldest bro', he lives in Brizzle. I was at his place a few weeks ago, fixing his PC, but what should have been a simple 2-minute fix turned out to be a three-day job. So while I'm there we popped into town on the last day for a spot of lunch. Guess where?
Anyhow, if ever you find yourself around Taunton way and you hear the sound of "puff... puff... puff", it won't be me smoking - it'll be because I'm out of breath from all that boiler polishing.
By the by, did you grok Mr. Brunel's bridge while you were there?
Mr. J: Are you saying you've not heard of chook? Put it this way... just omit one of the O's and stick an E on the end. Like Marmite (ugh!), it's an acquired taste and nowhere near as nice-sounding as Sauvignon Blanc.
But help me out here, dude. What is Ciabatta bread? It has a vowel on the end, so I'm guessing it's maybe Italian?? Sounds nice. Can you get it from Sainsbury's?
So here's my contri' for a quick lunchtime snack...
Lightly butter two slices of bread.
Cover the first slice with an even layer of tuna.
Add a sprinkling of chopped, raw onion.
4 tomato slices.
Iceberg lettuce.
Cover with grated cheese.
Bung the second slice of bread on the top, then place the whole lot in a pan.
Lightly butter the outside of the top slice, turn it over, then do ditto on the other slice.
Gently crank up the heat and let the butter gradually melt.
Turn it over when the underside is a nice golden brown, then do ditto to the other side.
Make sure the cheese has melted, then serve while it's still hot.
You might want to add a splash of soy sauce.
Or even a sprinkling of curry powder.
Anchovies are optional.