Roast Pork

Yesterday we had friends over for lunch and cooked roast pork with stuffing, roast potatoes, cabbage, leeks, carrots and peas. We also deep-fried some sage leaves and served these with the pork. I’d had these earlier in the week at a really good pub but ours didn’t turn out the same way. A lot of the recipes we found for frying the leaves used a beer batter which we didn’t do, perhaps that was the reason.

The meat was lovely though and Stephen made some brilliant gravy to go with it.