This Sunday lunch was roasted pork tenderloin wrapped in tarragon and prosciutto ham. With tender stem broccoli and sugar snaps, roasted diced potatoes, swede, fennel and shallot with thyme and rosemary. Served with the most delicious Pommery mustard, white wine, shallot and cream sauce, made with the juices from the roasting pan.
Dessert was a simple crumble made from diced eating apples, blueberries, and cherries with a hazelnut crumble topping served with cream.
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