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


Salad ( pronounced ” sah – lahd ” ) with cute, little tomatoes and some avocado from Maroc.

Chops. Shallow fried in lard.


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.
And chard. You know, cook the hard bits first. Then add the leafy bits with some stock. Cover and uncover to reduce.