@Matthew1798
I totally agree, something gentle, absorbing and distracting gives you that space to begin sorting out your feelings.
At the end you get something you can share and enjoy. Nowt wrong with that.
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I donāt know if youāve already looked but Bobbi has already posted a number of his culinary delights under the General categoryā¦maybe we should have a Culinary Delights sub category perhaps 
.
Here are a few of my favouritesā¦particularly the Rhubarb custard Meringue Pie 
āThe Chicken and Leek Pie Saga
Making a simple evening meal
Sourdough bread - a possible failure, rescued
A crumpet cooked has to be eaten
Scones for Tea !!
Things do go wrong sometimes (Pizza problem)
Pizza perfect (things don't always go wrong)
Kitchen again - South African Bobotie - you must try
Ninja Meatloaf
More cooking adventures - Ninja marmaladeā
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Rhubarb Custard Meringue Pie. That sounds delicious. I have to find out about that.
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Itās in the first one on that list for the obvious reasons itās my favourite 
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Just in case anyone is wondering the Chicken and Leek Pie Saga is also hiding instructions for making the rhubarb one, but you do need proper rhubarb, tinned just isnāt right Sometimes you can get it at a good price but it can be expensive.
We snap it up when the price is right.
It is a very special thing not too difficult to make and extremely morish. Addiction is guaranteed.
Thank you @EmeraldEyes what a useful list.
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Those were just the more recent ones Iāve saved and have or will be attempting.
I suspect you have more posted in older posts Iāve not seen 
There are millions of recipes all over the internet but these days I just tend to try those others have made these days.
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@EmeraldEyes
If it is any use Iāve been posting since May 2022 I think.
I search for recipes too. Unfortunately many are disappointments.
There are many copy and paste examples with no testing, I suspect. I only post those I have successfully made.
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And thatās why I only go by peoples recommendations these days 
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As an indulgence hereās that recipe, and a link too, that really does work:
SHORT CRUST PASTRY
INGREDIENTS
160g plain flour [maybe increase to 180g + 90g fat]
40g butter, diced [20g]
40g lard [or 30g trex] [60g cheap spread]
pinch salt
2-3 tbsp cold water [For simple shortcrust you will need about 1Ā½ tablespoons per 100g ]
METHOD
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. [takes time to hydrate flour]
Knead the dough briefly and gently on a floured surface.
nope [Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.]
Line a tart tin, place it in the [fridge] freezer for an hour.
Blind bake from [fridge] frozen at 180Ā°C. [after 15 mins remove beans then further 5 mins]
RHUBARB CUSTARD MERINGUE PIE
INGREDIENTS
1 9ā³ pie crust, pre-baked
360g rhubarb (you can substitute 120g of this for strawberries if youād like)
128g sugar
2 tbsp flour
1/4 tsp salt
170g evaporated milk
1 tsp vanilla
3 egg yolks, beaten
(Save the 3 egg whites for the meringue.
Set them on the counter at least 30 min prior to using them.)
6 tbsp sugar (for the meringue)
METHOD
Clean and chop the rhubarb into small pieces and pour into the prepared pie crust.
Mix the sugar, flour, salt, evaporated milk, vanilla and egg yolks together and pour over the rhubarb.
Bake for 10 minutes at 200Ā°C, then lower the temperature to 160Ā°C until the custard is set (test with a knife). [20-30mins]
While the pie is baking, prepare the meringue.
In a glass bowl, mix the egg whites on high speed until soft peaks form.
Slowly add in the sugar, one tablespoon at a time, until stiff peaks form.
Once the pie is done baking, immediately top with the meringue.
Make sure the meringue reaches and touches the edge of the crust.
Place the pie back in the oven and bake at 140Ā°C until the top of the meringue is nice and brown.
Cool the pie completely before storing in the fridge.
Itās best served cold.
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For your information - the search āingredients @Bobbiā returns 27 items
33 of you use the word method instead of ingredients but very often obviously one of them isnāt using the word method as a title so I suspect the others arenāt either .
It is the retrieval of information in a forum such as this for which the mechanism of the tag was invented. They have never been suggested in this forum but they are in fact a method described as preferred by discourses authors
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@SimonInEdinburgh
as a side issue, it is possible now to go back over old posts and set up tags where they were originally omitted.
I have been using kitchen and cooking recently to tag my food threads.
Maybe worth creating a set of instructions, suggestions and hints, Simon?
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Yes I think it would @Bobbi
Are you proposing a joint venture or asking me if Iād like to do it (Iām happy too) or something else?
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@SimonInEdinburgh
Iām sure you would make a good job of it.
Unfortunately, I must be very careful, my little knowledge is probably a dangerous thing.
One day I will make a wiki
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This time itās a Scotch pie, courtesy of a John Kirkwood recipe
and a memento from our wool anniversary
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It looks beautiful. You are one talented cook/baker.
Your pie is ready for the cover of a magazine, Bobbi.
Take good care.
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Iām just following the instructions, Matthew, it did come out looking good though. As far as taste is concerned I prefer the chicken pie which was at the start of this thread, The Chinese Curry was special too, weāll be having both again.
As for the Rhubarb Pie it is in a league of its own. I make that anytime rhubarb is at a good price. Sometimes Aldi have it. It makes a scrumptious dish, that is for sure.
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I take it thatās a chicken stock cube, think Iām going to try this one tomorrow
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I think it is only television chefs go to great lengths over stock.
If it is the chicken curry, then I used a couple of stock cubes in boiling water.
(I have wondered about chucking all the skins, peelings and left over bits after prepping veg and boiling them up for a while, then using that as a veg stock for gravy, soup, or even a curry sauce, maybe one day)
Hereās a link to the recipe and video of Gok Wanās curry, itās worth a watch:
recipe and video
We will be making it again, it was nice, you wonāt be disappointed.
Also Gok separates the onion, carrot etc. from the liquor. Being too tight to part I kept ours, blended it down with a tin of tomatoes and had a delicious curried tomato soup next day with some home made naan bred and garlic butter.
I donāt know, it could be good to start a recipe group, maybe with its own corner of the Forum so stuff would be easier to find. Maybe a lot of trouble though. I wanted to put recipes on my blog, but being front page they would need to be passed by dieticians, culinary experts and so on, Iāll just stick to the forum I get left alone, no I tell a lie, I get encouraged here.
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Definitely making that curry this week, thanks for the link. Thatās a few more items to add to tomorrows shopping list
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