Lunch: Chops, Pot Cakes, Sah-lad and Chard

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Salad ( pronounced ” sah – lahd ” ) with cute, little tomatoes and some avocado from Maroc.
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Chops. Shallow fried in lard.

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Potato cakes. Yesternight’s mashed pots ( buttah, creme fraiche ) with added chives. Also added, a fresh- from-the-chook’s-bum egg and it all went a beautiful yellow. Shallow fried in lard and unicorn tears.
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And chard. You know, cook the hard bits first. Then add the leafy bits with some stock. Cover and uncover to reduce.

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