creating lasagne from yesterday’s leftovers

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sliced pork shoulder

sliced pork shoulder

turning excess into economy

a handful of home grown sage

a handful of home grown sage

Today I embarked on a recipe by Allegra McEvedy from her and Paul Merrett’s book, “Economy Gastronomy”.  The recipe in question is “Slow-cook shoulder of pork with sage polenta and runners”.  The recipe required quite a fantastic amount of meat (in my opinion), but I have since discovered that this elements that are cooked within the realms of this recipe become the basis for other recipes within the book.  Looks like there will be much feasting from the Economy Gastronomy book this week then!  Good job the weather has turned and I’ve got my healthy winter appetite back!

It’s quite a time-consuming recipe – not your usual wang-it-in-the-oven-and-come-back-in-a-few-hours-job, but then it’s Sunday, and what else are Sundays for if not wondering into the kitchen every now and then for a little baste or a stir?  It also means that my cooking times for everything else I make this week (theoretically) are now reduced.

The dish was an enjoyable success.  Green beans replaced the runner beans, the pork was succulent and tender.  In particular, the polenta was divine; as Allegra McEvedy says, “Britain has a polenta-shaped culinary blindspot” and I am inclined to agree. I first ate it whilst living in Chamonix in France about 15 years ago but could count on one hand the number of times I have eaten it since.

Most pleasing of all though, I was also able to use some of my very own home-grown sage within the recipe – it makes it taste all the better, I’m sure.