Katie - I buy my in the TFC (Turkish Food Centre) at the top of Ridley Road market. Any Turkish shop (Green Lanes, Shacklewell Lane, Stoke Newington High Street...) should have it though. Just look for small bottles of a dark liquid with a pomegranate on the label, sometimes it's called pomegranate sauce. Along these lines: http://www.chefswarehouse.com/Pomegranate-Molasses-14-oz/M/B001TZMCD8.htm?traffic_src=GB&utm_medium=CSE&utm_source=GB&id=uk The ingredients tend to revolve around pomegranate juice and sugar of some sort.

Sprinzette - if you're living in Dalston you've no need to make it yourself (although it is fun) - it's right on your doorstep.

Oliver - thinking about it Testi was the first place I ever had it Kavey - it's a fine trio of flavours Sharmila - a recent trip to 19 Numara is what inspired me to recreate TLF - a walk down there definitely gets the stomach juices flowing

Paul - whilst penning that I did have some rather weird thoughts of naked chefs squatting over rolled out dough. Not sure you'd get quite so clean a cut though. Lizzie - I thought I should write serves 2-3, rather than one fat bastard. It's basically the ingredients of a 12" pizza, which I'd happily devour, but the deep-frying must add a few calories TLF - I had read about the flat ones too and they sound great, something to try in the future I think. I use a saucepan, the largest of a 3 pan set with about 4cm of oil in, so only just over 1/3 of the way up. I have a thermometer so can check the oil is right temp. Before the thermometer I'd get dubious results on occasion as don't find the cube of bread test that reliable.

I did feel pretty dirty after eating it.

Not really sure. I read somewhere about oriental flour being medium protein though so always guessed it was that and so used a mix of plain and strong. Could definitely stick anything in the middle. Good to get something fatty though as it's all about the juices bursting forth.

You catching up on old posts? Definitely more tasty and didn't take long.

Hi Tiffany. YEp, we were only just talking about breakfast burritos and Mexican chorizo. Pigs are so damn lean over here that you lose out on a lot of oil, unless you add it later.

Catty - the most authentic I've had in London are Banhmi 11 and City Caphe. Keu are a damn tasty sandwich though even with their straying from how I remember them in Vietnam. Alex - we had quite a few in Vietnam like that, yep. Don't remember seeing them in Hanoi but had loads in Hoian and Nha Trang and a few down south too, I hadn't seen them before I went there as London was bereft of establishments. They were all from carts rather than anywhere permanent. They certainly weren't everywhere though. I saw lots of the laughing cow too, especially in Laos, and carts selling meat ones had laughing cow as an option, but I didn't indulge.

Helen - I have (as I know places I've eaten that sell them) but it was unknowingly and so didn't really notice. Basically they're a soft white roll, slightly sweet in the American way, with a texture that holds up well to burgers. I guess I should've put that in the post really so folk knew what they would get. Paul - cheers. The burger was a little rare but very tasty. Lizzie - I tend to convert things first time, so use a cup measure but onto the scales. My recipe books are then filled with recipes in grams that I not what I think they could do with to improve, not that I go back to that many recipes really, although the intent is there at the start. Cheers for the Sainsbury reminder, I was in there last night and noticed their Basics Instant Mash is only 18p, so probably a good bet for these as one is hardly going to use it for anything else.

Meatball one is tasty isn't it. I went down Saturday lunch time I had the same.

Thanks all. After showing the process to the world I'm glad the end result was good.

I bought some instant grits in Selfridges and an American colleague brought me a couple of tubs of normal grits back from the States too. Easy to get hold of on line, like here: http://www.americansweets.co.uk/american-oatmeal--grits-82-c.asp But can be expensive once postage taken into account.

Lee - Long time no see. Me too, it could be an unmitigated disaster but hopefully tasty. No escaping now though, I have laid myself on the line with it.

GG - it's definitely worth a visit Oliver - its only been open a couple of days I think so not surprising you'd not heard about it Hanna - there's always another time for banh mi Daniel - I'd love to hear what you think of them

Anne - you should, simple and very tasty Vicky - from the photo on your blog it looks like they turned out great

GG - a picture speaks a thousand words, especially a moving one with a soundtrack of people enjoying what they're eating, regardless of the language Emma & Roastpotato - thanks, definitely worth making Su-Lin - yep, it's quite expensive (£3 a pack maybe) so I don't use it all the time but it seems quite common in Chinese places now. They also do bun flour which I've got to try out at some point.

I wanted to keep everyone in the loop, but a photo seemed superfluous. After dragging you all along for the ride it best be tasty.

It's great fun isn't it, well the results anyway. Seem to remember reading HFW's recipe and it seeming quite heavy on the salt. Does it use a cure or saltpetre too? When I've made it at home before there's been no need to soak.

Will be interesting to see how it turns out. I've heard that the flavours can transfer pretty badly, like you don't really notice it. When it comes down to it I'll wash the bacon at the end before drying and then slicing so effect will only be from anything that has soaked in. Will find out soon enough. Have heard the same thing with maple syrup. Might be sensible to cure the bacon, then wash and dry and then give it a brush with some fresh maple syrup and then let that dry. You'll definitely have a maple tasting edge then at least.

Tori - it's a bit of a nonsensical post, the eggs are tasty though. Tori & PPC - one of the bes things about making your own is the yolk. I've found 6.5 minutes for a room temperature medium egg works perfectly for me. Enough to set the whites fully but the yolk still oozes out.

Meemalee - how funny. I thought I was making it up and carrying on in the farcical manner of the rest of the post. Paul - two home made ones a week? If so good going.

That's the ones. There are good scotch eggs and bad ones. To be honest I'm happy with either but probably best to go for a good one for your first.

Meemalee - 6.5 mins from room temp seems to work for me, done it three times now with success Kavey - The Fortnum & Mason bit is real, I may have completely made up the Olde English 'to scotch' bit though.