Topic: tonight's roast pork & roast potatoes

[goncalo]

That really is food for thought and an interesting comment on the salty water being used on salads. I think I should try and make some the traditional way to set the bench mark flavour, before trying any shortcuts.

What is the dish traditionally served with?

Roast potatoes, which have generally been par-boiled along with the meat in the wine/pepper sauce. I didn't do this yesterday as I didn't have enough space in the meat's pyrex for the amount of spuds I was working with. But I did take a few chef spoons of the sauce to "shower" the spuds with to infuse some flavour. :-)