Dinner guests

I was preparing for our guests today. I had made some little biscuits, the recipe Dominique had given me, to serve with the peaches I had poached in honey, thyme and calvados. I served these with a vanilla creme fraiche, just enough sweetness to end a meal.

As it was such a gorgeous evening, I had laid the table in the garden under the parasol, as the sun was still a little hot even at 7pm. We started with a nicely chilled glass of Champagne served with warm cheese gougéres. Such a great combination.

I then served slow roasted pork, which was from our local butcher, who buys his pork from a regional farm. I cooked it with fennel, bay leaves and star anise, then added some new potatoes about 45 minutes before the end of the cooking time. It was in the oven for about two and half hours, and I was checking on it periodically to see if the stock needed topping up, but careful not to get the stock on the rind as it would spoil the delicious crackling I wanted to make. By the end, the rind had become perfect crackling, crunchy and very tasty. The meat fell apart, it was all very tender and delicious.

It was a thoroughly enjoyable evening.