It wasnt patience for me but rather a matter of timing, veg and mash and gravy was all done and I played up only to find the Wellington hadn’t hit the right temperature. So i let it rest for a few minutes then it was either serve it now a bit bloody and rare or serve it after a proper rest when everything else is cold.
Made my own fried chicken last night. The drumstick that looks a bit burnt is the first one I tried following the instructions, then realised it didn’t need to be fried for that long.
You best believe it’s time for some chickenposting
This was marinaded in goddess dressing and later sliced and used in a chicken salad