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Leftover pork with fennel and new potatoes, April Cottage Cooking Club

pork, fennel, potatoes

It’s time for the April meet-up of The Cottage Cooking Club preparing dishes from the cookbook River Cottage Every Day by Hugh Fearnley- Whittingstall.

Our reunion came about through the goodness of our leader, Andrea Mohr of The Kitchen Lioness, Notes from a Very Small German Kitchen. It is a nice opportunity to gather together as we are able, and try out whatever dishes in the cookbook that might catch our fancy within the pages of the book.

My first dish for the month is a delicious combination of Leftover pork with fennel and new potatoes. This dish is simple and easy to prepare. I used leftover slow cooker pork but of course, the combination of ingredients works so well together that you needn’t only prepare it with leftovers. 

white bean salad on greens

Another nice dish for enjoying as a healthy and quick weeknight meal was the Warm leek and white bean salad with mustard dressing. You can prepare it using any combination of fresh greens. I simply tossed the greens with the dressing, portioned them into individual bowls then topped each salad with a generous mound of the leek and seasoned white bean mixture. Both dishes were well received all around.

Hoping all is well among our members and I’m sending happy thoughts and hugs out your way.

You can read what other members of the Cottage Cooking Club prepared this month here.

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