This week I wrote a feature to go with a recipe for vegetable gratin which I also adapted.
The gratin is easy, chop up some cauliflower and broccoli, give it a little boil until tender, bung it in a dish with some quartered tomatoes, top with some white sauce (I made my own), sprinkle with walnuts and bake.
I created this dish this evening, but wanted to create something for Paul.
I bought a pork chop from Budgens, and a bottle of cider (clear glass, was about £1.65).
I washed the chop, and put it in a metal lidded dish with some onion, chopped into crescents, a sprinkle of dried sage, two crushed cloves of garlic and about a quarter of the bottle of cider.
I then baked it in the oven until it was cooked (Paul verified this), added a little cornflour to the cider mix to make a gravy and voila!
Apparently it was very nice.