Friday 24 February
The third consecutive day of leftovers, but each was so different and so good, that we were more happy than not.
This third run of the cider-braised and thoroughly-pulled pork now had onions, apples, and turnips in its rich sauce, so all we had to do was reheat it with a touch more (fizzier still) apple cider, and add a pinch of allspice to emphasize its meatiness. It went well with creamy mashed yukon golds.
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