Sunday 9/1/2005

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Diary and Notes

(ealry draft written while Shakespeare was eating some particularly good roast pork)

Shall I compare thee to a summer's salad?
Thou art more tasty and more juicy too:
Rough hands have turn'd the roasting spit,
Whilst summer's salad hath wither'd 'way:
Sometime too hot and tongue'd burn'd,
And often is his brown complexion crisp'd;
And every chew from chew, somtime devoured,
By apple sauce changed to sublime;
But thy eternal wholesomeness shall not fade
Nor lose possession of that fair crown'd fame;
Nor shall mustard o'erpower thy subtle scent,
When in my belly soft meat I do digest:
So long as men can taste or noses smell,
So long eat this and this gives life to thee.

Cake Blog

Lemon Drizzle Cake


  • Roast Leg of Pork with Butter Beans and White Cabbage (and crackling)
  • Roast Potatoes
  • Spinach
  • Marrowfat Peas
  • Apple Sauce (from a jar! Oh, the shame.)


  • Pork: Rolled leg of pork, vegetable oil, black pepper, English mustard, white cabbage, butter beans (canned), salt.


  • Pork: Score the skin of the pork with a really sharp knife. Rub mustard and black pepper all over the pork. Wrap in foil and place in a roasting tin and roast for about an hour and a half (depending on the size). Remove the foil and take the skin off. Don't lose any of the juices, keep these in the tin, stir in the shredded cabbage and the butter beans, place back in the oven and cook for another 15 mins until the cabbage is soft but not squishy.
  • Crackling. Sprinkle a little salt over the skin and place under a really hot grill until it blisters.
  • Potatoes: I've written plenty of times my advice on these, I'll add it to the useful tips section.
  • Spinach: I just fried this in a little olive oil and butter for about twenty seconds.