Inspired by a ‘Simple Guide to French Cooking’ on the premises, I prepared a marinade/rub of Moroccan Spices, Honey, Fig Relish, Orange Juice & Rind, Garlic and Sea Salt for a Pork Shoulder bought at the Angouleme Market. Roasted in a covered dish for not more than 30 mins at a High temperature, it was served on a bed of Puy Lentils together with Baked Squash and Braised Turnips, and a rich gravy.
