We had our adopted pensioner and another friend who has had a turbulent couple of years around for new year lunch today.
We cooked goose and pork belly. One of our local supermarket chains was selling six duck legs for the price of four, so knowing how much goose fat I would get I bought six and made duck confit for dinners over the next few weeks.
I’m considering a cassoulet if I can find some Toulouse sausages locally.
I often stock up from the ginger pig when I am at Borough Market but a trip into London is not under consideration until I return to work next week.
