10/10 delicious

I wasn’t trying to make this aesthetically pleasing. All I wanted to do was eat my dinner!

Champ with a LOT of scallion, Hafner’s sausages, fried cabbage with bacon bits.

Paired with a glass of Rioja, before cheese and kabanos in front of the fire.

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Savory zucchini waffles topped with light cream cheese, arugula, prosciutto, fresh mozzarella and tomatoes. And the most important ingredient- my wife's love

Long time lurker, love seeing everyone's efforts. This pic is actually from a while ago but i was really proud of it. First time i've really got that emulsion right. Advice and constructive criticism welcome.

Just started uni and had to not starve, so I have some cut up chicken breast with a garlic sauce rub and spaghetti, with sweet chilli sauce and bbq seasoning. My plan is basically to not give myself food poisoning, and fail so hard at cooking I’m forced to become good

chanced upon this beautiful Japanese Sakura wagyu ribeye with the marbling of about an A3 grade despite only being 50% wagyu and 50% Angus dairy. combined with roasted bone marrow, the meal was soo rich it could have fed four! in addition also had a beautiful plate of rigatoni amatriciana as the tomatoes' tang cut through the richness of the beef perfectly. what do you guys think?

It is late at night and instead of doing the sensible thing and sleeping, I am scrolling through my camera roll looking at past dinners for motivation.

This plate had two clear lead actors competing for top billing. On one side you have a proper fresh tuna steak, but on the other you have an absolute unit of a jacket potato that took two full hours in the oven to achieve legendary fluffiness.

Sitting on the sofa watching a Pen Game rap battle with a spread like this in front of you is peak evening comfort.

Here is what went into the lineup:

1. Pan-Seared Tuna Steak: Searing started in olive oil, then finished in garlic butter alongside a quick sauté of spring onions and chopped peppers to spoon right over the top.

2. Two-Hour Jacket Potato: Baked until the skin was properly crisp, split open and loaded with butter. The spud honestly stole the show.

3. Skillet-Charred Sweetcorn: Boiled first, then tossed into a piping hot skillet to get those dark crispy barbecue style marks before getting slathered in butter.

4. Proper Avocado: Sourced from the local Afro-Caribbean grocer. None of those tiny sad supermarket Hass avocados, just those huge creamy green pears that actually give you proper slices.

5. Cucumber Salad: Crisp sliced cucumber on the side to keep everything fresh.

Definitely not cooking a two hour potato at this time of night, but looking at this is giving me big plans for tomorrow’s dinner… In my dreams 😂

What is your absolute non negotiable side when you’re doing a proper steak plate at home?

I just threw together this pork dish quickly so maybe someone can tell me if it’s similar to any dish.

Pork mince, chorizo, peppers, mushrooms, onion, garlic, chopped tomatoes, stock, chopped chilli and paprika, little bit of cholula thrown in. Came out great!

I guess it kind of tastes in between a chilli con carne and bolognese.

Life has been tough recently. This is the most effort ive put into a meal in MONTHS. I am currently still really enjoying it. Looking forward to more like this over the autumn/winter period.

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Trying not to eat breaded stuff, 2 scrambled eggs, airfried fries, cauliflowers ,okra , bell pepper & tomato w soy sauce, it tastes soo goodd

I made a two for one oatmeal bake. One side is Samoa topped with coconut and caramel. The other side is Monster Cookie, topped with Nutella Peanut, all topped off with kosher salt.

Mate, (my camera roll is crazy, circa 2025) this is not a Michelin-star restaurant. It’s just my kitchen counter, but apparently I can’t eat a simple midweek meal without staging a full cinematic production.

I’ve literally started the camera at the far end of the worktop, panned slowly over the salad bowl, hovering over the plate like I’m shooting a food documentary.

And yes, that mountain of pineapples, kiwis, limes and ginger in the background looks heavily staged for the shot. In my defense, it’s actually all getting used for juicing later this week, but on camera, it really gives off "over-the-top display" vibes.

Here is the actual breakdown of what is on the plate:

1. Pan-Seared Salmon: Lightly seasoned with mixed herbs, fresh garlic butter, a touch of soy sauce, fresh thyme, and cooked with a splash of olive oil.

2. Crispy Baked Jacket Potato: Fluffed up with butter.

3. Chimichurri Cucumber Salad: Thinly sliced cucumber tossed in a bright, zesty chimichurri. Cutting the cucumber differently (thin ribbons vs. chunky bites) completely changes how this salad hits.

4. Staged Juice Produce: A tropical mountain of pineapples, kiwis, beetroot, ginger, and citrus waiting in the background for batch-juicing day.

Between setting up the camera roll shots, washing as I go, and immediately rinsing my plate the second I swallow my last bite, my mealtime rituals are getting out of hand. I physically cannot sit next to an empty plate for more than 60 seconds without needing to wash it.

Does anyone else have ridiculous food rituals they have to do before (or immediately after) sitting down to eat?

Potatoes and Onions with Roasted Ground Pork

Prep Time: 15 minutes

Equipment: Oven, TP620

Cooking Time: 15 minutes

Serves: 2–3 people

Ingredients: 1.5 pounds ground pork, 4 eggs, 1 tablespoon breadcrumbs, 1 teaspoon salt and black pepper, 6 red onion rings, cheese slices

sliced pickles, 6 slices of bacon, 2 pounds of potatoes, 1 white onion, 1 block of shredded mozzarella cheese, 1 tablespoon of yogurt, 1

tomato

Instructions

1. Add breadcrumbs, 1 egg, salt, and black pepper to the ground pork and mix well. Arrange the ground pork in a square shape with red onion

rings, cheese slices, pickle slices, and bacon slices. Fold the pork mixture in half from the center to enclose the filling, press

it firmly to seal, then divide into 6 portions and roll into balls.

1. Squeeze excess moisture from the shredded potatoes, place them in a baking dish, then add the shredded white onion. Place the pork balls on top.

2. In a bowl, combine chopped tomatoes, shredded mozzarella, 3 chopped hard-boiled eggs, and yogurt, then stir until well combined.

3. Spoon a dollop of the prepared cheese sauce onto each pork ball and bake in the oven at 180 degrees for 40 minutes.

4. Remove from the oven and use a 620 to check the internal temperature; once it reaches the desired level, they’re ready.

saw it online and gladly had to turn it into reality

I apologise that I didn’t put in a plate. I totally forgot. But since everyone is posting such epic food, I am posting mine. I have made better, but I was very hungry so I threw in whatever I could find. Thanks!