Pork and fennel roast. I’ve cooked this pork a few times now with a piece of around 1kg roasting pork from the local butcher (which appears to be a transverse slice of pork leg). I take the skin layer with half the fat off first, cut this into slices, salt, and put on a rack over a pan for crackling. I still use the same amount of fennel, apple and cider (although the usual cider at Aldi is not so dry) as the children love this part of the try bake.
Thai Massaman curry paste. In the particular iteration used for the following a bit of a failed attempt at shopping list management meant that there were no shallots, and haste coupled with darkness meant no raiding the garden for lemongrass either. With 15 other ingredients they weren’t sorely missed. Put all in blender… although most other recipes would have you fry the shrimp paste in foil, I instead the whole paste immediately in the next dish.
Slow cooker massman beef curry. Definite make again, although quite high in salt and the amount of fish sauce could be cut back. I prepared the slow cook ingredients the night before, put the whole pot in the fridge, then put it in the oven at around 95C for 8 hours during the following work day, although I did preheat on the stove top to avoid it being in the unsafe temperature region for long.
Chicken and pumpkin massaman. Another make again, although the last time round it did use a different massaman paste. We’ll see how it goes this time.