Tom: Oh my goodness, this smelt amazing!
Kirstin: That is the beauty of slow roasting pork, isn’t it? Last year I burnt some pork while slow roasting it, so I was super careful this year and took it out much earlier than the recipe said. I didn’t trust our oven not to burn it.
Tom: I think you could have kept it in longer as the fat might have rendered more.
Kirstin: Good point! I shall leave it for longer next time.
Ella: It tastes really good with the bread too.
Kirstin: Oh yes, I also had a go at making fougasse, but that’s another story…
Kirstin: I was lucky to have Tom cook this for me on Mother’s Day. I ran out of steam after cooking the cake and focaccia in the morning.
Tom: It was very easy to cook. I loved the crackling!
Kirstin: You always love the crackling! We used fewer hazelnuts than they recommended. And they went incredibly well with the simple salad and dressing.
Tom: I’m going to make this again!
Kirstin: Be my guest! I’ll definitely eat it!
Anna: I knew this was going to be yummy.
Anna: Because it is beany and pancetta-y, salty and a bit sweet. What I didn’t realise was how quick and easy it was going to be.
Peter: You did russle it up pretty quickly. It’s perfect for a cold autumn night.
Anna: Monster portions though! You will have plenty for lunch tomorrow while I’m out.
Peter: I’m happy with that. How did you manage to stop the polenta from going hard immediately?
Anna: Another Nigella tip. She increases the normal proportions of water to polenta in this recipe to ensure it stays soft and creamy. Genius. I would like this again.
Peter: That’s good, as so would I.