Unexpected, because I took two bags of bones for stock out of the freezer on Saturday, and when I looked at them on Sunday one of them turned out to be a not very big piece of belly pork.

Nothing daunted, I bunged it in the roasting tray with the chicken (which was residing on a bed of tired veg for this week’s soup), and put it in the fridge when it had cooled.

Yesterday lunchtime, I rescued the half a red cabbage which had been sitting in the bottom of the fridge since christmas, and turned it into spiced red cabbage with apple – set it on a diffuser on a very low light, and let it vegetate all afternoon.  Which was all well and good, except we had to deal with the aroma …

Then at suppertime (after I’d poured a large glass of Vin Ordinaire, obviously), I cut up the belly pork into chunks and bunged it in the Remoska (still loving that!), and put some potatoes on to boil.  Pete dutifully mashed the spuds when done, and the Remoska had crisped up the pork nicely.

Oh, and the leftover bone went into this week’s soup pot.