The peaceful journey to on a Sunday morning to the little farmers market in the school yard...through/past 'cunts (sorry) corner' (less busy while it's still a chilly)
Here's ALL the good things...
Once home it didn't last long...YUM
Love anything green mixed with butter...lightly fried or steamed (if being good)
All earthy and how it should be...
The canal...looking pretty/still dodgy!!!
Summers defo on it's way!
The hugest yorkshires...ALWAYS 4 x lrg eggs & PLAIN FLOUR- makes sure the bottom bit stays stodgy enough for my liking- always keep the mixture thick enough and in the fridge for as long as possible before adding the super hot oil. 25mins on 220 or 20mins depending on how you like them & NEVER open the door when cooking!
The pork belly was cooked for 6hrs, the first 25mins on the highest heat the oven will go to (just add salt and pepper and slice into/score the skin) then cook on 130/140 for the next 6hrs...let it rest for 25mins before serving. AMAZING crackling and juicy stringy pork. IDEAL :-)
NAILED THE ROAST...can you say that??!!
2mins in...scoffed it!