Wednesday 16 September
We still have a shirtload, or something that sounds like that, of pulled pork. So we made some of the tender meat into the base of a simple stew.
Sliced off the fattiest bits of pork, sizzled them in a pan, and added sliced onions. Once they were browned, added the pulled pork and some of its jellied juices to reheat.
In a separate saucepan, boiled sliced carrots and batons of turnip until tender, and when they were, threw them into the pan with the pork.
It's hard to find a recipe for a quick stew, but this is one.