My first time tonight for roast asparagus. Very simple and utterly delicious, the tips of the spears just crisp. 6 spears for me and 7 spears for G as a starter. Then simply cooked roast shoulder of pork with crisp crackling, roast potatoes and a simple coleslaw. The coleslaw was a good fresh tasting contrast to the fatty pork and potatoes.

Roast asparagus

Trim off the toughest end of the spears.Put in one layer in a roasting pan. Roll spears in olive oil. Cook at 180C 20 minutes. Take out of the oven and drizzle with balsamic vinegar and soy sauce. I only wish I'd cooked more so I could have some to eat cold.

Coleslaw

Finely sliced spring cabbage mixed with half a sliced apple. Mix in cider vinegar, lesser amount of olive oil and a little sugar.

A small piece of local Somerset shoulder of pork tonight. For the last few years we have been buying almost all our meat through a local organisation: http://www.sfmdirect.co.uk The rind was rubbed with a little oil and salt, then roasted at 180C for 30 minutes per lb +30 minutes. This gives a lovely crunchy crackling. With this we ate roast potatoes and the fennel salad.

Fennel and Orange Salad

• adapted from Abel & Cole

  1/2  navel orange, peeled and cut into small chunks

• 1/2 bulb fennel, finely sliced
• 2 slices onion finely chopped
• 2 pitted black olives, chopped
• 2  sun dried tomatoes in oil, drained and chopped
• 1 small clove garlic, peeled and crushed
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar

Mix all ingredients together. Serve at  once.

This a very nice, fresh tasting salad. Unfortunately, the balsamic vinegar made it look rather murky. It would have looked more attractive if the orange was reserved and scattered on top. The garlic added a nice sharpness.