Why Sunday lunch is the perfect moment to experiment with fresh flavoursI like to embrace January’s slower pace by having friends round for a Sunday roast,which I often use to experiment with flavours. Today’s crisp pork loin is a case in point, because it’s rich with evocative eastern spicing. Use the Sichuan pepper with a light touch, or so the leeks and crackling are not overwhelmed,and serve with some creamy mash to soak up the glorious pan juices. For pudding, try today’s moment recipe, and a light,sharp sorbet made with the first of the season’s blood oranges. This will reduce through the richness of that roast and, more importantly, and can be made well in advance. All it needs are some biscuits: homemade langue de chats as here,or reliable-quality shortbread.
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Source: theguardian.com