The joy of a veg garden?
Got the whole lot in the house right now. Pork loin and lardons in freezer, bought at farmers' market last week. Looks like a good recipe, thanks Tim, I'll give it a try. :)
None of Jamie's vague measurements here then. 8 sage leaves, but only 6 basil leaves; did they also specify how big the leaves should be?
Sounds good, though. I think we've all got the flavouring ingredients to hand, haven't we?
Yes, I hummed a bit over the Sage leaves - ours are enormous!! And how big is a sprig? Depends on your preference for that herb?
I'm afraid I cheated with 1/2 Shallots as Baby Onions. And 1lb of Peas was plenty.
Thought you might like the rest of the story?
Oh, & mine took 1 3/4 hours to reach 82C in the bottom oven of the AGA.
Don't need a lodger, do you, Tim? Quiet, house-trained, hungry................
Hi Tim, if you are in to slaughtering your own I have super French book on using every last scrap of the pig, right down to the the blood, packed full of all the homemade French sausages you would find over in France.
It is old but holding up well,
XX Jeannine
Actually, I'm passed that bit, Jeannine. We used to in the '40s. Everything including the squeal they say!