From this weekend:
Got roasted pork from a Cantonese restaurant in the next town and some of it went in these buns.
I'm a Bovril girl through and through
Bovril and old cheese are best together. (this is an Italian cheese)
I even bring my Bovril with me on holiday whenever possible! (I could eat Vegemite in the worst case scenario, though. And Marmite only if there's absolutely no other option. Then Vegemite it is.)
Crab meat I removed from claws
The "pot"
No grated beetroots this time because I wanted the Sichuan peppercorns to be visible. I really like the taste of scotch and the peppercorns in this.
