Splendid afternoon’s play

We’re having warm Camembert and crusty bread thank you for asking George.

 

.yum!

 

I've spent much of lockdown experimenting to get the perfect crackling on my roast pork. Types of oil, heat, cooking times. And today's unconventional method is the winner. Admittedly using a hairdryer to get the skin dry before putting it in the oven did cause my wife and 8 year old to consider staging some form of intervention, but they weren't complaining when it came out of the oven

 

We had roast lamb etc, it was loverly. Had Yorkshire pud with jam on for pudding.

 

That's nearly as leftfield as when I tried microwaving a pair of boxer shorts to express dry them straight out of the wash. It was a complete disaster, and could have easily led to the fire brigade being called.

 

We had Salmon cut beef with Yorkshire puddings, veg and gravy made from beef stock. Followed with Jam Roly Poly and custard.

 

I always follow Delia's recipe. Make sure the Pork is unwrapped overnight to let the skin dry out. Make sure it's scored properly, use a fresh bladed stanley knife if necessary. Rub salt into the skin, pop it in the oven at Gas Mark 9 for 20 mins then, 35 mins to the pound after that at Gas Mark 5.

 

Aint had chips for 6 months and Sunday roast dinner went art of the door many years ago, just have that any day of the week I fancy it.

 

a decent technique too is cover in boiling water to open up the slits made by the knife - then as you say allow to dry out properly