Last Sunday, we had pork collar and I served these slow-roasted onions, braised in cider and topped with cheesy breadcrumbs as an accompaniment. I've just had a request for this Sunday too. I do love it when a recipe goes down well; everyone is happy!
roasted carrots with crème fraîche and harissa dressing
It's June in England, where we are caught in that strange limbo over what to eat and what to wear. That might sound a bit odd, but you never know whether it is a time for fresh summer salads or warming winter casseroles. T-shirts or woollens? Flip-flops or galoshes? June's weather is so very often quite capricious. Two days ago, it was sweltering heat in London. Today it is grey and overcast; it feels like autumn. But this side dish of roasted carrots with harissa and crème fraîche seems to me to be the perfect compromise, since the fresh tart flavour of crème fraîche combines beautifully with sweet roasted carrots and toasty cumin and warming cinnamon. It is perfect, whatever the weather.
My garden is lush at the moment, overgrown with rampant roses, honeysuckle and elderflowers. I know I should probably have cut them back, but they do look so wild and pretty. (Although in my defence I have developed carpaI tunnel syndrome over the past few years, and sometimes it is just too painful to do any proactive gardening. This is also one of the reasons why I haven't been cooking or blogging much over the past few months, as I have had problems handling cooking utensils. It has just been far too dangerous!)