So, next meat to get the lifecycle treatment. A wonderful piece of pork loin - really good, outdoor reared and organic. Not cheap, but we will, again, get three meals from it for the two of us, so fourteen quid well spent for superb meat. Yesterday, it was roasted on a bed of thickly sliced onion with fresh sage and rosemary. This base made a marvellous gravy later. Tonight, with a desire to eat lightly after yesterday's fudge sauce excesses, I made egg noodles with stirfried cavolo nero, onions, pork, and mushrooms in an aromatic broth of chicken stock, deeply flavoured with chopped ginger, garlic and red chilli, and a splosh of soy sauce. Light, low fat, yet filling, this was perfect. More tomorrow on the remaining chunk of roast meat.
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