A STIRRING IN THE LOIN
Not much to report today.
While I was out on another course (Teaching Circuits for the record) HP was lollygagging around and pondering on a late Sunday lunch
So, I was greeted upon my return by the sight of a glorious loin of pork from The Ginger Pig, thick with fat and with a crunchy bubbling layer of crackling I can think of few things better.
Served with a few roast onions and heads of garlic, some tart gooseberry sauce and bitter crunchy curly kale.
I am going to let the pictures speak for themselves