Favourite Menu Items

(updated 20/07/2017)

Ah loverly. Done right, the Full English Breakfast is the best meal ever. Doesn’t even have to be morning time. Any time will do.

Whilst not having the F.E.B. these…

Mcdonalds-90s-logo.svg  Double Sausage and Egg McMuffin & Hash Brown

BKsmall  XL Bacon Triple Cheeseburger & Chili Cheese Bites

Nandos_Logo_940x350px  Mango & Lime Whole Chicken (only Hull/Lincoln)

frank180  F&B Meatballs on Penne Pasta, loads of Parmesan

  Chicken Katsu Curry & Yo Rolls & Okonomiyaki

AkkYAgD3 copy  Budweiser Mega Ribs with baby potatoes

fayresmall  Corn Dogs – Fillet Steak Medallions

WetherspoonL  Eggs Benedict / 12oz Angus Steak

  Pulled Pork, Cheese, Olives, Pickles, Red Onion

logo-300x300  New York Deli

Domino-pizza-logo-1024x768  Mighty Meaty

greggs  Sausage/Egg/Bacon Roll – Bacon/Cheese Savory

  Fillet Tower Burger Meal (only Scunny)

Print  Carnitas Burrito with Salsa Verde

Taco_bell_logo-3  Grilled Stuffed Burrito

Reds  North Carolina Pulled Pork ‘n’ Slaw

500px-Tgi_fridays_logo13.svg copy  Double Glazed Ultimate Ribs

brewer_fayre  Steak, Kidney & Boddingtons Pudding

crown-carveries-in-general  Turkey, Gammon & plenty of Roasties

bpsmall  Indian: Chicken Tikka Sagwalla

3026-waga-logo  Pulled Pork Gyoza

Giraffe-logo_orange  Giraffe Burger and Skin on fries

harry-logo  Haddock, Chips, and Peas

Ed-s  Barbecue Deluxe Burger

Chiquito  Pulled Pork Baked Enchilada

HardRockCafe  Legendary 10oz Burger

44ce0de1-6858-47eb-8df9-0d3ad5a454ea  Carnitas Burrito with Salsa Tomatillo

1_frame_HEADER_IMAGE  Arancini Margherita

download (2)  Man vs Burrito with Pulled Pork

education-news-wok-and-go1  Mee Gee Seafood Box

little-chef  Breakfast Wrap, Lavazza Coffee

carluccios  Ravioli

tortilla copy  Carnitas Burrito

chimi  Pulled Pork Burrito

New-Bella-Logo  Polpette Americano (Spaggy Meatballs)

  Spaghetti with Meatballs

rebels  Pulled Pork Ultimate Platter with Beans and Chips

download (3)  8oz Fillet Steak with spicy chips

fiveguyslogo  Bacon Cheeseburger with Five Guys Style Fries

download (2)  All the Meats

37h6NGqS  Haddock Chips and Peas

sizzling  Complete Porker

  Utah Burger with Fried Egg, and Chips

  “Vitamin P” Plate

  Loaded Burrito – pork and chicken

  Texas BBQ Pit Tray

Click here for quick restaurant reviews

Yo! Sushi (Updated)

We have been frequenting Yo! Sushi quite a lot these past few weeks.

First we went to Manchester Trafford Centre, it’s in Selfridges, with 30% off vouchers from the Love Yo! club. I may have made a slight pig of myself, which is, to be honest quite a regular occurrence.

11 plates, including a yellow one as you see. Yellow is the new expensive dish. £6.00 for these bad boys. I had the Scallop Katsu – Crispy Japanese breaded scallops with wasabi mayonnaise. Loverly.

Then we went to the one in Liverpool the week after. This time we went for Blue Monday. This is where all the plates on the belt are blue, therefore £2.40. You can still order other stuff but the blue plates can save you a small fortune.

I had 12.

A further week and we decided to go back to the one in the Trafford Centre. Again the 30% deal had expired so we went for another Blue Monday…

Well a went a little overboard and had 13 plates this time. However sushi is healthy so bugger it, it was great. The top most plate is purple. I wanted that dish and despite it not being on a bluey, I snaffled it off of the belt regardless of cost.

Maybe we’ll give the Sushi a miss next week, maybe we won’t. Normally it’s a treat enjoyed at least six months between visits but when it’s so accessible and I am with a Sushi addict colleague – anything can happen.

Can I go to 14?

*** UPDATE 17/12/2012***

Myself and Kev took Clive – a Sushi virgin – to the one in Cardiff and he looooooved it and is now a Yo! convert.

On a personal note I managed a Commodore *. When we sat down Kev pointed out the fellow beside him had managed 14 plates – Challenge Accepted I said…

So I did 15

*  In the UK a five pound note can be referred to as a “Lady Godiva” rhymes with “fiver”. The Commodores had a hit with “Three times a lady”   3×5 = 15

Egg Muffins

It’s quite amazing that a £1.00 piece of white plastic can surprise you into being a great cooking aid. I am referring to the very cheap, very basic, microwave egg poacher. This little gem is the gateway to a great Egg Muffin.

Simple ingredients:

2 English Muffins
2 eggs
2 cheese slices
butter and pepper to taste

Open the lid of the poacher, place an egg in each bowl – for there are two. A little splash of water and then prick the yolk and white with the sharp pointy end of a knife. Close the lid.

Cut the muffins in half and pop in the toaster, set to low. Put the loaded egg poacher in the microwave. I have a category ‘E’ machine so I set it to high for one minute. If you have a different power microwave, experiment with timings. Once that minute has expired, leave them in there standing for a further minute.

By this time your muffins will be done. I am looking for a slight browning of the inner surface. Butter to taste.

At this point I look at the eggs. If they are a little too runny I blast them for another 20 seconds. I do this so as not to spill any yellow goodness whilst eating. It’s a pain in the arse when you bite into the sandwich and the yolk explodes and gets wasted. If however you have poached eggs on top of ‘Beans on Toast’ then forget about the extra time. I digress.

Plop those steamy ovum out of the poachers’ plastic embrace onto one half of the muffin. Next a sprinkle of Black Pepper if that is your thing. Cheese slice. Close the sandwich with the other half of the muffin. The beauty of the plastic microwave egg poacher is the finished egg is pretty much the ideal size and shape to fit on an English muffin.

Eat and enjoy. They are exactly like the McMuffins from McDonald’s but without the Bacon or Sausage element. These can and have been added to the home made recipe at times, but I like the plain old Egg Muffin at chez Tucker.

A glass of orange juice and a great breakfast is made. It’s quick and tasty. Try it.

Filet Mignon

Had Filet Mignon at Damons in Lincoln today. May have been expensive but it was the nicest, juciest, tastiest, most succulent 8oz of cow I have ever had the pleasure of putting in my gaping maw.

Brussels Sprouts

Oh the much maligned, much loved, marmite of the vegetable world – the Brussels Sprout. How I love thee. You little green ball of tastiness.

It’s that time of year again – Xmas – and these little buggers come out in their bright green coats by the million. A good thing if like me you can’t get enough of ‘em.

Recently I found myself in a Toby Carvery next to the hotel we were staying in. Now as previous posts will attest I loves me some Sunday dinner. I don’t mind which franchise (Toby or Crown) they have their strengths and weaknesses, but Toby – to their credit – do Sprouts at this time of year.

So we eat the carvery on the Monday which includes plenty of Sprouts. Due to our inherent laziness, and the fact that I was down with a cold we did the same Tuesday. Nice

Lots of sprouts then. I mean a lot, I can easily eat a plate full with a nice gravy and a splash of bread sauce. Hungry?

So the next night me and m’colleague went, as a change, to the TGI Fridays down the road. To our surprise there was a choice of three hotels near here and as we were going to be working again in the vicinity we thought it would be an idea to ask about rooms. As we came out of the eating establishment we walked over to the Holiday Inn Express to ask.

Now as I have had two nights of Brussels which, as we all know have ‘side-effects’ – and now a mahoosive rack of the most delicious, tender, sweet, fat-free, cooked to perfection ribs – which in me also have the same ‘side-effect’…

I needed to fart.

Being the polite old duffer that I am I reasoned that to stop me blowing off with any noise or smell, I’d better step outside. This meant exiting through a double set of sliding doors. So I did. Unfortunately this arrangement of plate glass opening panels created a vestibule of echo and amplification. I got outside and thinking they were closed – let rip.

It was a good and wholesome botty cough and I was proud and a little amused at my gaseous exchange. Turning round I noticed to my utter amusement the doors were not closed. I walked off into the car park laughing.

M’colleague still in the foyer of the hotel had to ask about rooms and tariffs whilst everybody was looking at the staff who, knowing he had come in with me, were sporting displeased expressions. They had stopped mid sentence/action to see which filthy bugger had farted so loudly and lengthily. That would be me.

So yes, Brussels famous for generating wind so indeed. It will not stop me eating them. In fact it probably increases my consumption. So when you have your Sprouts don’t forget…

Let it out Load and Proud.

Chicken Tikka Biryani

My favourite meal from an Indian restaurant at the moment is Chicken Tikka Biryani (Cooked with basmati rice, flavoured with saffron, served with vegetable curry.)

It’s just as I like a curry – not spicy hot but a little zing. I like flavour not heat. I used to go through hot curries like there was no tomorrow; Vindaloo, Madras etc. However I have discovered the reason for this. I was very, very drunk when I ate curries and therefore didn’t realise I was basically eating lava.


Now I only drink a little here and there, and hence don’t get arseholed, I came to the conclusion that eating hot curries is not for me. Indeed my ‘rusty bullet hole’ has had a reprieve from passing something that would be less uncomfortable if it were actually on fire.

So flavour wins the game and Biryani is the Indian dish for me.

Obviously when you have a sit-down at an Indian as a rule Poppadoms and the selection of dips is a must. These have been a much of a muchness at the above restaurants but good none-the-less.

However I recently visited the Bengal Brasserie at Malvern, where a good ten of us had our nose-bag, and I was introduced—by Kev–to Boti Kebab as a starter. It seems to be Lamb and is bright red. I highly recommend this. Delicious.

So therefore I would like to recommend to you, dear reader, a couple or three good establishments that serve a good tasty dish:-

Turmeric Gold


Crockhurst Street
TN11 0NT
Tel: 01732 361 772 or 359 325

The rice portion was mahoosive and would have fed two.

Light of Asia Indian Restaurant


34 Eastgate Street
SY23 2AR
Tel: 01970 615040

Big Portions very tasty.

Bengal Brasserie

5-7 Worcester Road
WR14 4QY
Tel:01684 575 744

Very tasty, big, best veggie curry with potato.

Bengal Premier

Bengal Premier Website

09 – 111 Frodingham Rd,
North Lincolnshire
DN15 7JT ‎
Tel: 01724 853002

Very tasty, generous portion.

I would like to thank the following for a great night at the Indian in Malvern, in no particular order –

Kev, Ian, Dez, Nige, Gary, Pete, Andy, Dan and Marcin.

Also the previous night where we all got drunk and abused Ant and Dec in the Unicorn Pub. Thanks.

The Simple Pleasure of a Pickled Egg

I find that a truly unique pleasure is to be found in a humble picked egg. Tart from the vinegar and yet somehow sweet. A little packet of that wonderful umami inducing protein enriched goodness. Soft enough to melt in the mouth yet al dente enough to offer a little resistance to the teeth. Bliss

I’ll have two of course

Best chippy in town? Voters are wrong on this one.

Recently the people on the Scunthorpe Telegraph newspaper and website were asked to name their favourite Chip Shop in the area.

I did this myself, voting for Excel Fisheries on Rowland Road, Scunthorpe. It’s a great chippy and I have been going there for the best part of 20 years. It has improved by quite a margin since the owner took a back seat to pursue other interests, leaving his misses to do the cooking. Good move in my opinion because even though the chips are OK when he cooks, she actually puts a bit of colour in them!

Anyway, the good people of Scunny voted and a chippy of which I have not frequented was a clear winner…

Newland Fryer, Newland Ave, Scunthorpe.

There were a couple of chippies mentioned that I have had the pleasure/displeasure to eat their offerings. The one at Messingham which is good if a little shy with the chips – you need two portions if you’re hungry. Carvers which is shit but immensely popular and Harry’s on Frodingham road, Good, and now the goto chippy in that area since Wilsons (a few years ago the best chippy in town) was shut for Health grounds – Rats and their droppings, enough said.

So, hungry, off I went to Newland Ave and waited in line for my portion of Haddock, Chips and Peas. The off back home for the feast.

Oh how the people of this fine town are wrong. So wrong they are Wrongy McWrong from Wrong town on national lets not be Right day.

On opening the bag the paper was wet with grease. OK you get a bit of this in pretty much any chippy, but the paper was especially wet. Not a good start.

The fish was small. I know catches in the North Sea and Atlantic are declining but the Haddock is a massive fish. If I had gone in and asked for Stickleback I would have been happy with the size. OK so it was small, I have had smaller, but it was tasteless. Flaky white meat held a promise the poor fish that gave it’s life for this moment couldn’t live up to. Sometimes a tasteless fish is saved but the batter it’s clothed in. Not this time; tasteless, soggy, and flat. Not delicious, crisp, bubbly like it should be. It must be the fat they cook in as you can’t really mess up the recipe for batter. Flour, Salt and water. Maybe the salt police got to them and they missed that out. I don’t know. All I know is the finished product, sat swimming in it’s own pool of grease, tasted less than the paper it was wrapped in.

The peas didn’t taste of bugger all either. As you can see from the picture above, they had plenty of that bright green colour we have come to love and expect from chippy peas, just no flavour.

Now the chips…

What is it that a triumvirate of foodstuffs – Fish, Potato, Pea – can simultaneously look reasonably fine, if a little shiny, be so uninspiring and bland? They were firm and visually cooked to a nice crisp outer. Surprisingly the inner wasn’t mushy like the chips from Carvers. But, and I am beginning to sound like a broken record here, tasteless.

A few hours after the disappointing meal I still had a greasy mouth texture and had to go clean my teeth. Also felt a little queasy, although this could be attributed to the large amount of Fanta drunk to rid me of the foul after affects.

I didn’t finish the meal. Which if you know me you know I can’t abide wasted food.


Fish: 4/10 – Chips: 4/10 – Peas 3/10

Recommend? No, go somewhere else

The Best Chippy is Scunny is…

Excel Fisheries on Rowland Road. 9/10

They even do great kebabs

Katsu Chicken Curry

OK one of my favourite dishes at Yo! Sushi is the Katsu Chicken, this can also be had as a curry—it’s basically the same chicken strips only as the name would suggest it comes as a curry, with rice. This is the dish I order first if I don’t want to go on a 10+ plate orgy of consumption when the belly is willing but the wallet is not. The rice and sauce make the dish filling curtailing any notion of building a tower out of my empties.

Now I thought this was something of a Yo! exclusive. How wrong I was, it’s a common dish. This means I can get a decent Katsu Curry from Tesco—other supermarkets are available—even though it’s not strictly the same product as the Sushi chains. It’s made by a company called ‘The City Kitchen’ you can make that out by the photo above if you squint a bit.

Coming in a plastic container much like a Chinese takeaway does nowadays, there is just enough food to make a meal of it without making a pig of yourself.

Inside that plastic is—and I quote—An authentic Katsu curry sauce with coconut cream & honey, garlic, ginger & red chilli. In accompaniment, fragrant sticky Jasmine rice, with red pepper, water chestnut & spring onion, finished with coriander.

The sauce is not too hot, just right for me. Not greasy either like some ready meals out there which separate and require a good mixing to blend the oil back in. Thickness is important and in this respect all the boxes were ticked, not pissy and not ‘one slice or two’ either. It clung on nicely to the vegetables and succulent chicken breast meat. The latter being white and juicy, the former crisp and fresh.

Then there is the shaped round of that sticky Jasmine rice. I favour the long grain basmati style and this grain fits that ideal perfectly. Easy to part and smother in curry, a loverly texture and flavour. Nicely garnished with Coriander.

So… the rice is soft, the veg crisp and the chicken succulent breast. All in all a great meal, quick and easy and all you need to do having devoured the tasty is wash up a spoon (yes I eat stuff like this with a spoon not a fork, it’s easier and you don’t waste the sauce. I even eat Shepherds Pie like this)

£3.50 well spent.

Perfect Sausages

Well I seem to have stumbled into the finest sausage to pass these slobbering lips. Sainsbury’s Ultimate Outdoor Bred Pork Sausages from their taste the difference range. They have 97% pork in them. That’s right 97%. Most bangers have 40-50% and the rest is crap they get off the carcass.

There is, as I type, a programme on Channel 4 called Food. It is hosted by the inimitable Jay Rayner. It has been an eye opener and very informative.

Anyway on one of the episodes they talked about sausages. I love sausages and especially like the Lincolnshire sausage – only sage, no parsley or thyme please – but I do like a nice pork one.

Trouble is I’m a crap cook and especially bad at bangers. I either have stripes – as if they were octagonal and there were alternating bands of burnt and raw or burnt all the way round. Not very appetizing for sure. I like to fry but health dictates grill (broil for our American Cousins)

Onto the 97 percenters. I grilled them, but I stood by the grill and gently turned them often and with tongs. No stripage or black bits, cooked all the way through.

Holy shit. What a banger. They were pure meat. There was no gristle, there was no obvious filler. They were nice and firm to the touch. Not greasy or fatty in any way. Biting into them was a joy but the taste. They actually tasted of pork. I have never tasted a sausage that tasted of pork. There was a hint of pepper, onion and a smidge of sage. Not spicy just seasoned right. Delicious.

I hope they continue to offer these delights as I’m hooked. Even the youngest of my offspring loves ‘em and she normally shies away from my chubby monstrosities.

Next time I will fry them, I came across a technique that may work. I also want to try the others in the range. Obviously this require me to sample the Lincs. I think I’m up to the challenge and am willing to take one for the team.

Sausage heaven at last. It’s not often you find a product exactly how you would make one yourself but this is it. They go perfectly with mash, however I might try them in a casserole.

So in conclusion if you like a good porker try these, you’ll love ‘em.