Roast pork (was stuffed with toasted pine nuts,apricots and prunes that had been soaked in calvados,roasted garlic cloves,sage,thyme,butter and panko,mushed up stuffed and then rolled and tied)
Served with roasted little potatoes with rosemary, and salad,various herb leaves and lettuce, black olives, roasted cherry tomatoes, cucumber and peas dressed with classic french dressing.
Pud: strawberries and cream
All washed down with Normandy cider.
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