It transpired that a few weeks ago I was able to cook something nice for tea to present to hubby on his arrival home. (bet you wish you’d married me huh?)
I’d bought a load of stuff from our local butchers and bought pork chops for tea upon hubby’s request. Instead of the predictable boiled potatoes with steamed carrots, cauliflower, broccoli and gravy, I thought I’d jazz things up a bit.
I knew we had leeks and spring greens in the fridge and it rang a bell that I’d used them in something together before. I looked it up. I fried the finely chopped leeks in a dash of oil with 2 cloves of garlic, while blanching the spring greens. After 8 minutes I added the drained spring greens to the leeks. The smell was yum, I love garlic!
I chopped the potatoes into cubes and added a dash of oil and sprinkled with mixed dried herbs, tossed then popped into the oven. The pork chops went in the oven with nothing on. I know seasoning is meant to be used but I don’t. Just to remain in touch with predictability I steamed the carrots and broccoli.
I cooked the potatoes too long so they burned a bit, but apart from that I was well chuffed with what I’d produced. It tasted nice, it was filling and I managed it myself. Hubby was pleased. Job done.