Meanwhile, Back in the Kitchen

This is from Paul Hollywood's  website  where you can see a photo of the finished pie. It is absolutely delicious. We feel as if the world is a small place and we are all alike. Until, that is, we begin baking with British recipes! For one thing the measurements, beginning with the oven temperature, can be mystifying. This conversion chart helps considerably! Notes: We doubled the amount of spinach which would have been nearly enough to match the result that we saw in the picture.  See what you think of the eggs nestled in the pie. I loved the idea but when we were eating it the result was if one was tucking into a delicious meal and then stopped by a roadblock of boiled egg. I mean, we like boiled eggs but it just didn't work for us. So next time we'll just skip that bit. Spinach & Egg Pie Serves 6 Ingredients For the shortcrust pastry - 275g plain flour - Pinch of salt - 135g cold butter, diced - 1 egg beaten - 1 tsp lemon juice For the filli

I love to make a Roasted Pork Shoulder for Christmas. And I love to make Pork in Green Sauce with the leftovers. The tangy sauce perfectly complements the rich pork. Wrapped in a flour tortilla, it is one of my favorite meals. I haven't actually tried eating it every week, but I feel as if I could. The leftover pork means I'm halfway there, but for times when I haven't been hosting a big celebration then the Carnitas recipe below does the trick. It is fairly simple and hands-off, though it does take some time. The Green Sauce is a variable that I always wish I could buy somewhere but I've never found a prepared version that isn't either blazing hot or weirdly viscous (ick). And it isn't as if I'm super picky because just about any version I've made myself works great. I've got links below to a couple of good ones. CARNITAS Make this, add green sauce, and wrap in a flour tortilla.  [Via Homesick Texan , adapted from Diana Kennedy] Step 1 3