I bought some slices of belly pork and roasted them in a low-ish oven for a couple of hours with some white wine and sage leaves. Then, about half an hour before it was ready to eat, I put some potato pieces, a fennel bulb, quartered, and a Bramley Apple, cored but not peeled and cut into eighths, into another roasting pan with some olive oil. I moved the pork to the bottom of the oven, the veg to the top, and turned the oven up to 200. The potatoes crisped up, the fennel softened, and the Bramley pieces turned to a kind of savoury apple snow!!
We had it with carrots and broccoli from the garden and gravy made with pan juices, the vegetable water and some more sage leaves
A general fossick in the fruit bowl brought to light a load of nectarines that needed using up. So I made a sweet, very short shortcrust pastry, using demerara sugar, butter and plain flour. It wouldn't roll, so I pressed it into my flan dish and then blind baked it for 20 minutes. I made a custard by steeping a vanilla pod in some full cream milk, then adding four egg yolks and simmering it until it had begun to thicken slightly. I put the nectarine pieces, halved and stoned around the flan base then poured the custard over and baked at 150d for 30 minutes. We ate it cold with home made vanilla ice cream.
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