I made chicken korma for dinner. Something along the lines of this recipe:

I made pork carnitas tonight, basically following: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas A bit of a difference to how I’ve made them in the past, and pretty easy really.

Kinda, sorta a Ploughman’s Lunch style dinner. We still had a fair bit of left over ham-hock terrine, romesco, sauerkraut, gherkins (in vinegar) & beetroot (simply cooked, not in vinegar).

I had some lovely Pork & Apple sausages from my local butcher (I have been on an unintentional pork kick this week.

A simple meal of pulled pork in a sweet / tangy sauce.

I made some romesco, as I’ve been wanting to, and I wanted something to cut through the salt of the massive terrine I made.

I bought two more smoked ham hocks at the butcher, with the intention of making this recipe:

I went to my butcher this afternoon and bought a bunch of meats.

A simple Frittata. The only real change from many I’ve made in the past was that I tried using some baking powder (1 tsp) to make it a little lighter.

Simple “tacos” today. I cut up some onions & garlic, softened them in the pan, added the mince, browed that, added some chopped spinach, oregano, cumin and salt.