The Hungarian word pörkölt simply means ‘roasted’ but it has evolved to refer to a meat stew, which in most parts of Hungary is made with beef or pork, with or without the addition of vegetables. Our family version, consisting of pork and mushrooms, is very much my own invention but nonetheless redolent of Hungary.Continue reading “Pörkölt”
Category Archives: Pork
Sausages & Lentils
Back in the 90s Dom and I holidayed four times in Provence with Lucy and an assorted company of friends, who all took turns to cook. Some of those meals became legendary (frogs’ legs ‘diving’ into stuffed tomatoes, anyone?). One year we found a Delia recipe in an old magazine: sausages & lentils was pitchedContinue reading “Sausages & Lentils”
Slow Roast Pork
During our current meat drought (Veganuary 2020), carnivorous fantasies have begun to preoccupy the mind. We started eating this after I saw Lorraine Pascale (fellow JAGS parent) doing it on TV. My version includes a number of modifications. Serve with roast potatoes, red cabbage, apple sauce and another veg of your choice (Carluccio’s carrots orContinue reading “Slow Roast Pork”
Years of Practice 