Rather than cooking the main protein of yesterday’s dinner as a roll, perhaps I should have contrived some way to produce it as a cube or cubes. With bacon wrapped around pork fillet, stuffed with sausage meat, it was definitely pork cubed. The pink tinge to the edge of the fillet is not a sign of being undercooked but does suggest some colouring from the streaky bacon – not what I expected, although it is a long-time since I last cooked anything bacon-wrapped. Meanwhile, the pink of the gravy is from the salted raspberry sauce.

Today’s meal was similar (hurrah for leftovers) although instead of seared capsicum peppers, we had french beans and kale, both fresh from the allotment.