Lunch

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I didn’t have much time to spare today, so it seemed sensible to multi-task by photographing some of the ingredients I then used to make lunch. We were having pulled pork in a date sauce (prepared by Waitrose, rather than by me), and I concocted a fried rice accompaniment for it: caramelised red onions, olives and pine nuts, spiced with ras el hanout, mixed with cooked white rice, and moistened with a little of the meat liquor and some lemon juice. Just before serving it, I mixed in a few spoonsful of pomegranate seeds, and wilted in a big handful of baby spinach.

Delicious and nutritious…!