Branching Out

Trying to ring the changes, and give myself an interesting thing to do at the weekend, I tried a couple of recipes from the River Cafe Cookbook. Pork cooked in milk was satisfying, though I overcooked the pork a little. Good to serve a dish where the sauce is meant to curdle. Even better was the potato gratin with pancetta; although it contained a large amount of very thick cream, it was much lighter and fresher than a gratin dauphinoise. Maybe the 'authorities' are onto something when they extol Italian food over French. I'll let you know in due course.