Masterchef

Well, that was daft.

The Gorse Fox retrieved a lovely shoulder of lamb from the fridge. He left it to come up to room temperature, then as we had no rosemary, he just rubbed a little salt and oil into the joint before putting it in the oven.

Along with the lamb we had some roasted vegetables - butternut squash, sweet potato, onion, yellow pepper and cloves of garlic; we also had some runner beans and asparagus. Seemed like a good menu.

Well, it did until GF opened the oven about 15 minutes from the end of the roasting time. It was at this point he realised it wasn't lamb at all - it was pork. Albeit dark pork, but definitely pork.

Dementia beckons. What's worse he had an opportunity to make some nice crackling - and missed it.

Doh!