The problem with coming home for the holiday is that there’s always so much bread, and bread makes you fat quickly, or in my case… fatter. So I thought I’d throw together something healthy, using many of the left-overs in the house while I was at it. Indeed, left-over pork is ideal for this dish as it makes it even more juicy and means it doesn’t require much cooking at all. This dish is also perfect summer food and if you work out the right balance of flavours, as I’m trying to help you do, it will be very fresh and delicious, the only problem being that it could prove easily overpowered
Recently I’ve been providing more complicated recipes that aren’t on the cheaper side of the frugal scale. Whilst they are still very cheap, I can do better, so I will. There really is nothing nicer than a good, traditional pasta sauce, with simple, yet delicious flavours that don’t try to do anything too complicated. For this reason I have found that basic pasta sauces based around tomato always taste better without any tomato puree or balsamic vinegar, to name but two examples. It is my opinion that the most that should be added are more basic ingredients, chilli or basil for instance.