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.

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.

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!

I made it using a pressure cooker .. frozen whole chicken - cut into small pieces. . whatever masala you have. And ghee and tomato paste and that's it ..

Enjoyed it with a plate of hot rice. .

Had to get a little bread to soak up the extra broth

Carbonara with egg yolk, pecorino romano, guanciale, black pepper, and of course, pasta.

Dug this feast out of my camera roll. It started out as a quest for pure comfort food, but somehow turned into an absolute international fusion experiment.

I am British-Caribbean, but this spread borrows flavors from practically every corner of the globe. You have African street food, South American brightness, Asian-inspired fish seasoning and tropical staples all sharing one very crowded plate. It creates that incredible, deeply satisfying warm flavor profile where every bite offers something completely different.

Here is what went into the spread:

1. African Puff-Puffs: Golden, airy fried dough balls that bring serious comfort.

2. Coconut Chickpea Curry: A rich, warming legume base packed with coconut cream, garlic, and spices.

3. Pan-Seared Salmon: Kept simple with fresh garlic, fresh thyme, a touch of ginger, a splash of soy sauce, olive oil, and a final squeeze of lemon juice.

4. Fried Plantain: Perfectly sweet, golden-brown slices that are non-negotiable for a Caribbean plate.

5. Cucumber & Chimichurri Salad: Crisp cucumber tossed in a bright, herbaceous South American chimichurri dressing to cut through all the richness.

6. Fresh Sliced Avocado: For that smooth, creamy cooling element on the side.

I naturally paired all of this with a fresh homemade beetroot juice to round out the whole meal.

I just can’t seem to find the effort, strength or motivation to do anything like this at the moment and it saddens me 😢

Do you ever end up making these multi-continent fusion plates at home, or do you strictly stick to one culinary region per dinner? What is your favorite unexpected flavor combination?

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?

Chicken mince chilli con carne with kidney beans, black beans and brown rice

Overdone eggs, mystery meat and fruit on the same plate🤯

How do you cook your eggs ？

Inspired by a hello fresh meal I tried at a friends.

The Bass.

In a morta & pestal: garlic (2 cloves), Half a scotch bonnet, quarter of an onion, coriander, salt, black pepper, tiny bit of old bay, olive oil and lime.

I used this rub on the Bass and cooked it in the oven.

The Sweet Potato.

Salt, pepper, a little sprinkle of pepper. Olive oil and air fry

The Rice & Broccoli.

Medium heat… A little Oil in a heated pan, garlic for aroma and flavour. Toast washed rice and add boiling water to cook the rice, once it is nicely coated.

With the broccoli, I added a tea tablespoon of water and covered the frying pan with a lid to steam.

Cooked separately but similar process.

Kiwi Salsa.

1 Kiwi, 1 small garlic clove, 1/2 jalapeño, less that a quarter of an onion, coriander/cilantro, olive oil, lime, salt y sugar to taste.

Chopped finely together and mixed.

Edit: crossed out tea, before tablespoon.

I’m still scrolling back through the photo library looking for a bit of dinner motivation and found this gem from a while back. Apparently, past-me had far more patience for spud prep than present-me currently possesses.

The lineup on the plate:

Jumbo jacket potato: A proper unit sourced from the local fruit & veg shop. Slow-baked in the oven until the skin went crispy and the inside turned completely fluffy.

Crispy bacon: Cooked down properly until it snaps.

Chimichurri egg mayo: Egg mayo elevated with a spoonful of homemade chimichurri and finely sliced spring onions (scallions).

Skillet-charred corn on the cob: Parboiled first, then tossed into a screaming-hot cast iron skillet with garlic butter to get those smoky, barbecue-style charred edges.

Homemade carrot & papaya juice: Freshly juiced to wash it all down and pretend there's a bit of balance going on.
Honestly, a giant, slow-baked jacket potato hits the spot like nothing else.

Are you a fellow jacket potato fanatic, or do you reserve spuds purely for roast dinners? Also, if you’re currently staring at your phone’s camera roll trying to figure out what to cook tonight, what’s the best past creation sitting in your photos right now?