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That ship has sailed, I'm afraid. West Country Farmhouse Cheddar does have protected status though.

I know what you mean. Cheddar suffers from a lack of D.O.P. Any block of yellow nothingness can be called cheddar.

Decent cheddar is anything but bland.

OK, the bao wins. Pulled pork and chicken gizzards (cooked yesterday in black beer, rice wine, dark soy, light soy, fish sauce, chicken stock, star anise, cinnamon, garlic, ginger amongst other things), crispy fried shallots, sriracha mayo. My only regret is I don't have a second one.

In my BHASVIC days, I'd often get lunch from the Italian deli on Dyke Road. They did a great range of baguettes. The meatball one was a particular favourite along with the pastrami and cheddar. Brie, bacon and cranberry too :love:

I had a wonderful one yesterday- chicken thigh, lettuce, tomato mayo in a wholemeal baguette. But was it better than this morning's fried egg, chard and sriracha bap? Will both be overshadowed by the pork knuckle bao bun I'm planning to have in a few beers time? The possibilities are endless-...