Mick: That pork was fantastic. It melted in the mouth!
Liam: The onions are like tagliatelle.
Kate: Tasty! Mustard-infused tagliatelle. But from my point of view the pork was a little fatty.
Liam: That’s just because you are doing weight watchers! The crackling was really nice.
Tom: I don’t care about the fat as long as there’s crackling. And there was.
Kate: What was it like from the cook’s point of view?
Kirstin: Very easy. I put it in the oven, put the timer on, and went to the cinema with the kids.
Liam: Did it depend on having a really good piece of meat?
Kirstin: I went to Drings.
Kate: I would have like a little embellishment. A little spice. Surely the British had some embellishments? Gentleman’s Relish? I’m not impressed if Jamie thinks “British” means no spices.
Kirstin: But we didn’t have the crackling. Did you taste the sage in it?
Tom: No. It was good, though. Was there sage in it?
Kirstin: I had to make this sage paste to go on top of the pork.
Kate: I think slow-roasted pork is good when it has a little bit of spice in it.
Kirstin: But that’s not British!
Kate: But the British had colonies! They had spices! I thought the potatoes were very good.
Kirstin: That’s Tom’s recipe.
Tom: I’m British. So the potatoes were British. Shall I put spices on them next time?
Kate: No. They were perfect. Really fluffy! So, what’s the verdict? Would you make this again, Kirstin?
Kirstin: I’d make the dessert again. But it was from a different book.
Kirstin: Why make this, when I can make a bit of lamb?