Hi Julie, that's a reminder of a previous life when My late wife and I travelled the world as Circus Artistes for quite few years until arthritis put paid to it when I was 28. So then I returned to baking,

First thing I noticed and immediately thought "Thailand silk tie".

Me too

Thanks Pete, when I did that first fridge leftover bit I never thought it would be so popular, looks like I'm stuck with now every week. Hope you're both getting back to normal.

@@MrPaulsPantry It's very watchable. Almost back to normal thanks!

Maybe one day Belinda

Many Thanks Ricky, always nice to hear from you.

Glad you liked it Beverley, it was very tasty.

You are so welcome Martha, nice ti hear frim you again.

Thank you June and you take care also. Thanks for watching

Glad you like them, Thank you

Well it's almost always Spanish, quite often fish or shell fish. I just love the cuisine here. I will make an effort to show some of the dishes when I'm eating out in the future.

Don't worry about running out of words, just keep watching, that's good enough for me. Thanks again.

@@MrPaulsPantry BTW, do you have a video on your Bubble and Squeek?

You're welcome, I didn't realise the dog was in the video until you mentioned it. Thanks

Thank for your comment, you're to kind. Also thanks for taking the time to watch my channel, it's very much appreciated.

Nice to hear from you again Donna and thanks for commenting as usual.

You too Shel and thanks for watching

Thank you

Glad you like them, thank for watching.

Glad you enjoyed it Bebe. Nice to hear from you again.

Glad you like them Karen. thank you for watching

Thank you Daisy

Thank you for your wonderful comment, I really do appreciate it when people take the time to sit down and write to me. Unfortunately at my age (almost 80) and with advanced arthritis in knees, spine and hands I'm being forced to slow down somewhat which is very frustrating..

Beautiful comment ❤️

@@heather2493 How nice of you to say so Heather. Thank you! 💕

@@MrPaulsPantry Im honored by your reply. I’m sorry about your arthritis. I’m just about 62 myself and I’ve got very advanced osteo arthritis myself. So I fully empathize with your plight. It’s affected my spine for several decades already and has really robbed me of my ability to manifest my gifts /talents greatly. But we have to work with what we’ve got, right? I am sorry that you suffer Mr Paul, but I celebrate what you are able to accomplish. You’re doing more than I’m able to. Keep with your healthy ways of living. I pray you will have no further advancement in your condition and still be able to accomplish what you desire albeit at a slower pace. I wish you all the best. Sincerely. Kelly 🙏🏼♥️

Hi Graham, I've been the same with scans, hospital appointments and a freezer going down and not noticing it as the alarm light had fused, so lost a lot of stuff including a Duck and a leg of Lamb. Not a good week for me either.

You can do it!

Thank you

Thank you Jean, our asparagus is not so good this year due to the drought last years and it's still causing a problem, desperate water shortages here at present. Dogs already snoring very loudly.

Lovely to hear from you again Cheryl. The Mav n Cheese was delicious. Thanks for taking the time to comment, always happy read what you have to day.

@@MrPaulsPantry I’m glad you enjoyed your meals of the week! I look forward to watching your videos! Always nice to catch up! I enjoy how you incorporate yourself in your videos! I think it’s a nice touch! ❤️ Have a good week Mr. Paul! 😊

Thank you for your very nice comment, It's very much appreciated,

Sounds great! Thanks for stopping by.

Hi, The tie is a reminder of a past life when my dear late wife and I travelled the world as Circus Artistes but that was cut short when I was 28, arthritis stuck so I went back to baking.

@@MrPaulsPantry oh my goodness, i did not expect such an interesting story behind the tie! Love your work, my father also had early onset arthritis, I know its rough. Best, Evan

Maybe one day, it's all a long time ago. I'm almost 80 now and had to give up the circus life at 28. WE worked as clowns (I was the Joey and Pamela was the White Face) with a Comedy Car Routine and also a Knife Throwing and Stock Whip act in full Red Indian Costume. Happy days.

@@MrPaulsPantry A friend of ours grew up in the circus, and he travels around the United States with his Punch and Judy show . We'll be seeing him again for the month of April at our local Renaissance faire where my husband is the blacksmith.

Hi MAK, they are on my to-do-list. Thanks for watching.

Hi Laura, yes I pan fried it in a little oil & butter seasoned inside with just salt & pepper, then at the last minute gave it a squirt of lemon juice. I recommend if you are trying fresh for the first time, you purchase Mackerel Fillets from you fishmonger.

Ingredients knob of butter, plus extra for greasing 1 onion (or ½ large onion), finely chopped 375g-400g/13-14oz sausage meat 3 large sage leaves, finely chopped 80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper Recipe tipsHow-to-videos Method Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.) When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Roast the stuffing for 30-40 minutes until cooked through

That's very good news about Elsa, Thanks for letting me know.

@@MrPaulsPantry she’s wrapped around my legs under the table. I want to go to bed, however don’t wanna disturb her. Thank you so much for replying and caring

I don't have gravy with Roast Chicken. It makes the crispy skin go soggy.

Yes I do, the only problem is the Spanish don't eat until around 10.30pm and I can't eat that late, I like my meal around 7 - 7.30pm. That's why if I eat out it's usually at lunchtime.

Glad you like them, thanks for commenting Rachael.